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Slow-Cooker Carnitas (Mexican Pulled Pork) Taco Filling

  • Servings:

    Makes About 4 cups as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    480 minutes


Fill your favorite corn or flour tortilla with these slow-cooker carnitas and serve with chopped red onion, cilantro, and lime wedges for topping. You can substitute a boneless pork shoulder for the pre-marinated pork. Save time and cook the pork ahead; keep it refrigerated for up to 2 days and continue with Step 3 before serving.
1 (2- to 2 1/2 -lb.) Taste of Inspirations Smokey Mesquite Pork Roast, cut into 2" pieces
1 small onion, halved
4 garlic cloves, crushed
1?2 cup low-sodium chicken broth or water
1 (2") strip orange peel and 1?4 cup juice from 1 orange
Salt and pepper
Slow-Cooker Carnitas (Mexican Pulled Pork) Taco Filling


1. Add all ingredients to a slow cooker, cover, and cook on low until pork is fork-tender, about 8 hours.
2. Transfer pork and 1?2 cup cooking liquid to a large bowl and toss to coat, shredding larger pieces of meat with a fork. Season with salt and pepper to taste and spread out on a foil-lined baking sheet.
3. Before serving, place a rack in the upper-middle of oven and broil until pork is well-browned and edges are lightly crisped, 5 to 8 minutes.
Source: Hannaford fresh Magazine, May - June 2016


Nutritional Facts
Servings Makes About 4 cups
Base Nutrients
Calories 120 kcal (6%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 3 g (15%)
Cholesterol 45 mg (15%)
Sodium 45 mg (2%)
Total Carbohydrates 0 g (0%)
Dietary Fiber 0 g (0%)
Protein 11 g (18%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a