Crockpot Carnitas

adapted by Marissa Davis Hefner from Erin Parker on

bowl of shredded Carnitas
1 lg onion, cut in half & sliced
1-4 fresh jalapenos (or other med heat chiles), sliced
4 lb boneless pork shoulder roast or tenderloin, well-trimmed
3 Tbsp Carnitas Seasoning
1/2 bunch cilantro (do not chop)
2 cups water or chicken broth


  1. Place onion & chiles in crockpot.
  2. Coat meat with seasoning.  Place in crockpot.
  3. Add cilantro.
  4. Pour water or broth around the meat.
  5. Cook on low for 8-10 hours or high for 4-5 hours.
  6. Remove cilantro.
  7. Shred pork & mix with onions & chiles.
  8. Serve on flour or corn tortillas with salsa, diced onions, fresh cilantro, sour cream and a squeeze of lime juice.
Marissa likes to add a few splashes of liquid smoke – I have not tried this.



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