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Multi-Cooker Pork Carnitas Tacos


  • 2 tablespoons smoked paprika
  • 2 tablespoons dried oregano
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon dried crushed red pepper flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon coarse black pepper
  • 2 tablespoons vegetable oil
  • 5 to 7 pounds Boston butt or pork shoulder, preferably boneless, cut into 4 pieces
  • 1 large onion, chopped
  • 10 to 12 (6-inch) flour tortillas
  • Toppings: salsa, shredded cheddar cheese, sour cream, chopped cilantro


  1. In a small bowl, combine paprika, oregano, coriander, cumin, red pepper, salt and black pepper. Rub mixture over all sides of pork pieces. Set aside.
  2. Add oil to bottom of multi-cooker. Set multi-cooker to SEAR or SAUTE and heat until oil starts to shimmer. Add pork pieces and brown on both sides. Lift pork and spread onion in an even layer in bottom of multi-cooker. Place browned pork on top of onions.
  3. Cover multi-cooker and set to SLOW COOK HIGH for 4 to 5 hours or LOW for 8 to 10 hours.
  4. Remove pork to a cutting board. Shred pork with a fork and serve in flour tortillas with toppings.

Serves: 10-12



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