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Mexican Carnitas in the Slow Cooker

Simple. Fuss-free. Tasty.

(The only thing I wish I’d done before serving these was toast the tortillas in a hot skillet…just 30 seconds per side…give them a little flavor boost.)

I have been waiting to make these since the beginning of March [3]! Rather, these have been waiting for me to make them since the beginning of March!!!

Mexican Carnitas in the Slow Cooker

Adapted from Stephanie’s Slow Cooker Carnitas [4]

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours


  • 1.5 lb pork shoulder or loin, cubed ($2.83)
  • 2 Tbsp oil ($.05)
  • 1 teaspoon ground cumin ($.05)
  • Salt and pepper, to taste
  • 2 garlic cloves ($.10)
  • 1/4 cup lime juice or juice from 1 lime ($.10)
  • 1/4 cup water
  • 8 corn tortillas ($.50)
  • Salsa, diced avocado, sour cream dollops to garnish ($.50)
  • Corn Cobs ($.80)


  • In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper.
  • Place in the base of the slow cooker. Add the garlic, lime juice, and water.
  • Set on low and cook for 8 hours.
  • Remove, let cool slightly, then shred with 2 forks.
  • (Toast the corn tortillas in a warm skillet.)
  • Boil corn cobs and serve as a side item.
  • Spoon the carnitas meat over the corn tortilla and top with salsa, diced avocado, and/or sour cream.
  • Devour.

Cost $4.93