Slow Cooker Carnitas


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Lean shredded pork loin is slow-cooked with a bit of kick and served with fresh cilantro.

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  • 1 1/2 lbs. lean boneless pork loin, trimmed of all visible fat, roughly cut up
  • 2 14.5 oz. cans red enchilada sauce
  • 1 14 oz. can beef broth
  • 1 Anaheim chile pepper, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 2 red bell peppers, roughly chopped
  • 4 plum tomatoes, roughly chopped
  • 1 lb. medium white mushrooms, brushed clean, cut in half
  • 12 bunch fresh cilantro leaves, roughly chopped
  • 6 to 8 white or whole wheat pita breads
  • Thinly sliced Vidalia or Spanish onion

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Place diced pork in a slow cooker and top with enchilada sauce, beef broth, peppers, tomatoes, mushrooms, and about half of the cilantro. Cover pot and simmer on low for 4 hours or until pork is tender. Cut each pita bread in half to make 12 to 16 rounds, stack and wrap in paper towels and microwave on High for 20 seconds. Spoon about 3 ounces carnitas on cut side up pita round.  Add raw onion to taste and roll up. Garnish with remaining cilantro and serve warm.

6 servings.

Lillian Julow, Gainesville, FL

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