Ingredients
Scale
- 3–4 pounds pork shoulder roast
- 15 ounces green taco sauce
- 4 cloves garlic minced
- 1/2 sweet onion sliced
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 1/2 teaspoons cayenne pepper or to taste
- 1 cup water
- 1/2 cup milk (Do not add to crockpot.)
- 10–12 small tortillas (Corn and whole wheat blend tortillas are my current fav.)
Instructions
- Cut roast into 3-4 large pieces. Pierce meat all over with a knife.
- Stir together taco sauce, garlic, onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid over the meat to coat all sides.
- Cover crockpot and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily.
- When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet lined with foil or a baking mat to make cleanup easier. Discard any large pieces of fat. (Leave most of the onion behind, but it’s OK if some is incorporated with the meat.)
- Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs to leave excess fat behind.
- Serve with tortillas, finely shredded cabbage, guacamole or avocado, and green salsa.
Notes
Suggested condiments: Finely shredded cabbage, guacamole or sliced avocado, and green salsa.
Are you a fan of the old version? Just make these simple changes:
- Substitute a 16 oz. jar of green salsa for the taco sauce and a 15 oz. can of beef broth for the water.
- Substitute 1 tbsp. of onion powder for the fresh onion and 1 tsp. garlic powder for the fresh garlic.
Adapted from Carnitas by Honey Pickles.
- Prep Time: 10
- Cook Time: 360
- Category: Main Course
- Cuisine: Mexican