Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

From This will get your through a busy week. Cheap, filling, satisfying...

Ingredients Nutrition


  1. Trim excess fat from the meat and discard.
  2. Place the meat in a large Crock pot/slow cooker.
  3. Combine the remaining ingredients in a bowl and pour over the meat.
  4. Cover Crock pot and program to cook on LOW for 8 hours.
  5. Meat is done when it literally falls off the bone.
  6. When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat. (I used boneless pork butt.).
  7. Skim the fat from the juices and keep as a medium for re-heating the meat. Or, use the leftover juices as a soup base.
  8. For carnitas tacos: (if necessary reheat) the meat and serve in corn tortillas with all your favorite taco trimmings: fresh cilantro, guacamole, cotija, diced white onion, lime wedges, etc.
Most Helpful

4 5

Very yummy. I did add onions and it took a bit longer to cook than directed. Will definitely make it again. Only thing I may change is a little less cinnamon. It was a bit much for us, but we loved it any way. Thanks.

5 5

This recipe is so simple yet tastes like something you slaved away at. Everything melds together so nicely and really works to create a wonderful shredded pork...and this is coming from a non pork fan. We placed the meat in corn tortillas and topped it with a little cheese, lettuce and tomato. I served green cilantro rice on the side. This is a recipe that I will definitely be making again. I can't wait to serve it next time we have company as I am sure it will be a crowd pleaser. Thanks for sharing your recipe Cookgirl. Made and reviewed for the 50th AUS/NZ Recipe Swap.