Yields: 12 Servings Prep: 6 to 8 hours Mins

Slow Cooked Carnets


    1    packet (1.25 ounces) ORTEGA Taco Seasoning Mix
    1    boneless pork shoulder roast (5 to 6 pounds)
    2    jars (16 ounces each) ORTEGA Salsa, divided
    1    large onion, sliced
    3    cups water
        Salt, to taste
        Black pepper, to taste
    1    package (12 count) Ortega Soft Flour Tortillas
    1    bag coleslaw mix


Rub seasoning mix over roast. Place roast in 4-quart slow cooker. Reserve 1 cup salsa. Add remaining salsa and onion to slow cooker. Pour in water; add more water if necessary to cover roast. Cover; cook on LOW 6 to 8 hours or until meat is fork tender.

Transfer pork to cutting board using slotted spoon. Shred pork using two forks.

Pour cooking liquid from slow cooker into large bowl and skim off fat. Discard onion pieces. Measure 3 cups cooking liquid and pour into large skillet. Add shredded pork, reserved 1 cup salsa and salt and pepper, to taste. Heat over low heat until warmed through.

Wrap tortillas with clean, lightly moistened cloth or paper towels. Microwave on HIGH (100% power) 1 minute, or until hot and pliable. Divide pork among tortillas and top with coleslaw. Fold ends of tortilla to middle, then roll tightly around mixture. Serve warm.

Tip: To make pulled pork sandwiches, add your favorite barbecue sauce to the pork mixture and serve on hamburger buns.
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