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Per serving
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- 1
Rub the pork down
In a small bowl, mix the minced garlic, cilantro, salt, oregano, chili powder, cumin, paprika, black pepper, and cayenne. Cut the pork shoulder roast in half and rub the spice mix all over every side — don't be shy with it, this is where all the flavor starts.
- 2
Load up the slow cooker
Set the seasoned pork in a slow cooker coated with cooking spray. Dice the seeded Anaheim peppers and combine with the pineapple juice, soy sauce, beef stock, and lime juice. Pour that mixture around the meat — not over the rub, around it, so you don't wash off all that seasoning.
- 3
Walk away for nine hours
Cover and cook on low for 9-11 hours, until the pork falls apart at the touch of a fork. This is the kind of recipe where the slow cooker does the actual work — you just have to be patient.
- 4
Shred and crisp
Pull the meat out, skim the fat from the juices, and once it's cool enough to handle, pull the meat off the bone and discard the bone. Shred it up and toss it back into the cooker with the juices to soak everything back in.
- 5
Build your wrap
Spoon about 1/2 cup of carnitas just off-center on each flour tortilla. Top with a tablespoon of sour cream and a couple tablespoons of Monterey Jack. Fold the sides and ends over the filling and roll it up tight.
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Slow-Cooker Pineapple-Lime Carnitas
Created by: TacoEveryDay
Ingredients
- 3 garlic
- 1 tbsp cilantro
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 6 lb pork shoulder
- 1/2 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup beef stock
- 1/4 cup lime juice
- 2 Anaheim peppers
- 16 flour tortillas
- 1 cup sour cream
- 2 cup Monterey Jack cheese
Instructions
- Rub the pork downIn a small bowl, mix the minced garlic, cilantro, salt, oregano, chili powder, cumin, paprika, black pepper, and cayenne. Cut the pork shoulder roast in half and rub the spice mix all over every side — don't be shy with it, this is where all the flavor starts.
- Load up the slow cookerSet the seasoned pork in a slow cooker coated with cooking spray. Dice the seeded Anaheim peppers and combine with the pineapple juice, soy sauce, beef stock, and lime juice. Pour that mixture around the meat — not over the rub, around it, so you don't wash off all that seasoning.
- Walk away for nine hoursCover and cook on low for 9-11 hours, until the pork falls apart at the touch of a fork. This is the kind of recipe where the slow cooker does the actual work — you just have to be patient.
- Shred and crispPull the meat out, skim the fat from the juices, and once it's cool enough to handle, pull the meat off the bone and discard the bone. Shred it up and toss it back into the cooker with the juices to soak everything back in.
- Build your wrapSpoon about 1/2 cup of carnitas just off-center on each flour tortilla. Top with a tablespoon of sour cream and a couple tablespoons of Monterey Jack. Fold the sides and ends over the filling and roll it up tight.