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5 from 1 vote

Crock Pot Pork Carnitas

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main
Cuisine: Mexican
Servings: 10 -12 servings
Author: Cris

Ingredients

  • 4-5 lb boneless pork shoulder butt roast
  • seasoned meat tenderizer salt and pepper to taste
  • 2 T olive oil
  • 1/2 onion chopped
  • 2 cloves garlic minced (I used 1/2 tsp freeze dried garlic)
  • 28 oz can green enchilada sauce

Instructions

  • Sprinkle your roast with a generous amount of meat tenderizer, salt and pepper, set aside for later
  • Pour your oil in a large skillet and heat over medium heat
  • Once your oil is hot, sautee your onion for a couple of minutes, until it is just starting to get translucent
  • Put your garlic in your skillet and cook for another minute
  • Push all of your onion and garlic to the side of your skillet and brown your roast on all sides in your skillet
  • Now you put your roast in your crock pot with your onion mixture and enchilada sauce on top
  • Cover and cook on low for 8 hours, your pork is done when it is fork-tender
  • Shred your roast with a couple of forks and place pieces on a cookie sheet.
  • Broil for 1-2 minutes to crisp up some of the edges and serve in tacos, enchiladas, quesadillas, burritos or on nachos