SLOW-COOKER CARNITAS

Slow-Cooker Carnitas image

We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. -Abigail Raines, Hamden, Connecticut

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1/2 cup salsa
3 bay leaves
1 tablespoon salt
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons pepper
1-1/2 teaspoons garlic powder
4 whole cloves
1-1/4 cups water
2 medium onions, chopped
1 bone-in pork shoulder roast (6 to 7 pounds)
24 corn tortillas (6 inches) or taco shells, warmed
Optional toppings: Shredded cheese, sour cream and chopped tomato, onion, cilantro and lime wedges

Steps:

In a small bowl, mix first 9 ingredients. Place onions in a 6-qt. slow cooker. Place roast over onions; pour salsa mixture over roast. Cook, covered, on low until pork is tender, 8-10 hours., Remove roast; remove and discard bone. Shred pork with 2 forks. Serve in tortillas with toppings as desired. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

Nutrition Facts : Calories 393 calories, Fat 18g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 757mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 4g fiber), Protein 32g protein.