- Carnitas:
- 1 large sweet onion, sliced
- 1 tablespoon vegetable oil
- 1 (1 ounce) package Old El Paso® taco seasoning mix
- 1 (3 pound) boneless pork shoulder
- 1 (10 ounce) can Old El Paso® red enchilada sauce
- 1 (4.5 ounce) can Old El Paso® chopped green chiles, drained
- 16 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas
- Toppings, as desired:
- 1/2 cup fresh cilantro leaves
- 1 cup shredded Cheddar cheese
- 1 cup sour cream (optional)
- Spray 5-quart slow cooker with cooking spray; add onion slices.
- In 10-inch nonstick skillet, heat oil over high heat. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Brown pork in oil on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.
- Cover; cook on High heat setting 4 to 5 hours or until tender. Remove pork from slow cooker; shred meat with fork. Place shredded pork in large bowl. Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.
- Spoon pork mixture onto tortillas. Add toppings. Roll up tortillas.
04/10/2017
recipepes.com
slow cooker carnitas from old el paso®, recipe
PT15M
PT1H
5
455 calories
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