Slow Cooker Carnitas - Dump and Go Dinner
Our recipe for Mexican style shredded pork with chilies, salsa, and cilantro makes an easy slow cooker dinner you'll be anxious to enjoy again. Add on your favorite toppings for a stress-free meal that's fun for the whole family.
Ingredients
- 3 pounds Pork Roast
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 3 teaspoons mince Garlic, Cloves
- 1 ½ cups chop Cilantro, Fresh
- 1 cup Salsa, Medium
- 4 ounces Mild Green Chiles, Diced, Canned
- ½ cups Tequila
- ½ cups Chicken Broth/Stock
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Trim all excess fat from pork and cut in half.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Trim all excess fat from pork and cut in half.
- Place in slow cooker and top with garlic, salt and pepper.
- Add all remaining ingredients to slow cooker.
- Cover, cook on low for 6-8 hours.
- Remove pork, shred with a fork.
6 Comments
Join the discussionAny suggestions to substitute for tequila in this recipe? I know the alcohol will “cook off,” but we prefer to not use it at all
You could start by trying more chicken broth!
I’ve read that lime juice is also a good substitute for Tequila. Going to try this!
I tried substituting lime juice instead (three small limes) and it worked great!
Is this 8 servings for both bags total, or individual?
This is 8 servings total that you will freeze 4 servings in each bag. Enjoy!