Carnitas Soft Tacos

Looking for Mexican dinner using Old El Paso® flour tortillas for burritos? Then check out these flavorful pork tacos made with Old El Paso® green chiles and enchilada sauce that are made in slow-cooker.

–

Save & Share

Servings 8

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

c56f7e63-8cf7-4dce-b706-1e168633ed72

ingredients 12
Prep Time 15 min
Total Time 9 hr 25 min

Ingredients

1: medium onion, sliced

2: teaspoons dried minced garlic

1: teaspoon ground cumin

1: teaspoon coarse ground black pepper

1/2: teaspoon salt

1/4: cup fresh lime juice (from 1 large lime)

1: boneless pork butt or shoulder blade roast (3 lb)

1: can (4.5 oz) Old El Paso® chopped green chiles

1: can (10 oz) Old El Paso® green enchilada sauce

1/2: cup chopped fresh cilantro

2: packages (11 oz each) Old El Paso® flour tortillas for burritos (16 tortillas; 8 inch)

: Salsa, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in slow cooker. In small bowl, mix dried minced garlic, cumin, pepper, salt and 2 tablespoons of the lime juice to form paste. Pat mixture on top and sides of pork roast (if roast comes tied or in netting, remove before rubbing with spice mixture). Place roast on onion. Top with chiles. Pour enchilada sauce around roast.
2 Cover; cook on Low heat setting 9 to 10 hours or until meat is tender.
3 Remove pork; when cool enough to handle, shred with 2 forks. Return meat to slow cooker; stir in cilantro and remaining 2 tablespoons lime juice. Heat tortillas as directed on package. With slotted spoon, spoon 2/3 cup pork mixture on each tortilla. Serve with salsa.

EXPERT TIPS

toggle

Expert Tips

If you have leftover pork mixture, freeze it. Spoon into freezer containers or freezer plastic bags; seal and freeze up to 6 months. Thaw overnight in the refrigerator. To reheat, pour contents into a microwavable bowl. Cover; microwave until thoroughly heated.

If your slow cooker has a removable stoneware bowl, assemble the recipe the night before, then cover and refrigerate. The next morning, just place the filled bowl in the slow cooker base and turn on the heat. Or, slice the onion, juice the lime and place in the refrigerator. Set out the canned goods and measure the spices, then in the morning, you’ll be able to fill the slow cooker in just 5 minutes. Either way, dinner will be waiting for you after a busy day.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 9g, 9% Trans Fat 2g 2% ),
Cholesterol: 110mg; 110%;
Sodium: 1020mg; 1020%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 42g; 42%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 8%;
Calcium: 10%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;