Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs pork shoulder roast or pork butt

  2. 1 Cup water

  3. Pinches of salt and pepper

  4. 1 small onion thinly sliced

  5. 1 can Rotel tomatoes with chilies , mild version

  6. 1/4 Cup chopped cilantro

  7. 1/4 Cup finely chopped white onion

  8. Pinch of salt to taste

  9. 1/2 fresh lime juice

  10. White or corn fajita size tortillas

  11. lettuce

  12. cheese

  13. Tomato

Instructions Jump to Ingredients ↑

  1. Place roast in crockpot, pour water in the crockpot, season roast with salt, pepper and add onion slices. Cook on low for 6-10 hours (I start it right before bed and it's finished in the morning). When completely tender, remove from crock pot, discard juices, de-fat, shred and place back into crock-pot.

  2. Stir in tomatoes, cilantro, onion, salt and lime juice. Keep on warm until ready to serve.

  3. Spoon carnita meat into tortillas and top with lettuce, cheese and tomato.


Send feedback