Slow Cooker Carnitas Tacos

This is one of those recipes where you throw everything into the pot and out comes a fantastic slow cooker meal. All you need is a blender or food processor to first blend up the spices. No pre-cooking needed here. I prepped this at lunchtime and after a busy day; we came home to super flavorful caritas tacos.

Recipe adapted from the Food Network Magazine

Servings: 8-10

Prep Time: 15 minutes

Cook Time: 5 hours


  • 3 whole ancho chiles
  • 3 whole pasilla chiles
  • 4 cloves garlic, unpeeled
  • 2 to 3 chipotles in adobo sauce
  • 1/2 medium white onion, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • Kosher salt
  • 2 teaspoons dried oregano
  • 3 cups low-sodium chicken broth
  • 4 pounds boneless pork shoulder (untrimmed)
  • Freshly ground pepper
  • 2 bay leaves
  • 1 cinnamon stick
  • Corn tortillas, warmed, for serving
  • Assorted taco toppings, for garnish



  1. Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender or food processor.
  2. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1tablespoon salt and the oregano to the blender or food processor and puree. Pour in 1 cup of the broth and puree until smooth.
  3. Place pork in the slow cooker and add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
  4. Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.


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