Recipe Details

Candace’s Carnitas Tacos

Prep Time: 10 minutes
Cook Time: 6 hours
Servings: 6


Cook to 145 F with 3 minute rest


2 pound boneless blade pork roast, trimmed
1 carrot, diced
1/2 onion, diced
1/4 cup dry red wine, OR chicken broth
2 tablespoons chili powder
4 cups red cabbage, thinly shredded
3 tablespoons mayonnaise
12 8-inch corn tortillas, warmed
1 avocado, pitted, peeled, and thinly sliced

Cooking Directions

Combine carrot, onion, and wine in slow cooker.

Sprinkle roast on all sides with chili powder, rubbing it into meat. Season on all sides with salt and add to slow cooker. Cover and cook on low until roast is falling-apart tender, about 6 hours.

Use tongs or a slotted spoon to transfer meat to a large bowl. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste. Cover to keep warm and set aside.

In a medium bowl, combine cabbage and mayonnaise. Season with salt and pepper to taste.

Arrange 2 tortillas on each serving plate. Fill tortillas with pork, cabbage mixture, and avocado and serve. (Alternately, arrange pork, cabbage mixture, and avocado on a platter and let guests make their own tacos.)

Cooking tip: For even more flavorful carnitas, brown roast on all sides in a lightly oiled skillet before sprinkling with chili powder.

6 servings

Recipe courtesy of celebrity mom Candace Cameron Bure, on behalf of The National Pork Board

Serving Suggestions

Make a carnitas bar for family to make their own tacos.  Serve with a tomato salad.

Nutrition Information

Calories: 590 calories
Protein: 36 grams
Fat: 26 grams
Sodium: 940 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 6 grams
Carbohydrates: 47 grams
Fiber: 7 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.

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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.

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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness

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Review Title

Easy, healthy, & delicious
by anonymous 09/10/2013
Delicious, healthy, and easy to prepare. I used country style pork ribs instead (just picked the fat off after it was done) and seasoned with sodium-free Mrs. Dash. I also used the lower sodium uncooked flour tortillas you can find in the refrigerated section, which puff up as you griddle them. The flavor combination was delicious and everyone wanted more!

So Simple
by CJ 02/07/2011
Simple recipe that doesn't need added heat. I made with a boneless sirloin roast and it turned out quite good. We did add salsa to our taco bar. The cabbage gave a little extra crunch.