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1. Place roast in crockpot, pour water in the crockpot, season roast with salt, pepper and add onion slices. Cook on low for 6-10 hours (I start it right before bed and it’s finished in the morning). When completely tender, remove from crock pot, discard juices, de-fat, shred and place back into crock-pot.
2. Stir in tomatoes, cilantro, onion, salt and lime juice. Keep on warm until ready to serve.
3. Spoon carnita meat into tortillas and top with lettuce, cheese and tomato.
1. Place small portion of carnitas meat onto center of tortilla chips. Top with dollops of sour cream, cheese and tomato. Serve immediately.
Welcome to Picky Palate! Kick your feet up and find something good to eat. The recipes you'll see are my creations and The Picky Palate Cookbook is now available! Enjoy!

Finished photos updated Jan 15, 2013 by Jenny Flake
Welcome to the ORIGINAL Oreo Stuffed Chocolate Chip Cookie recipe! You’ll find my recipe that was taken all over the … Continue Reading »









Girl!
Your mexican food pictures are incredible. Was that taco from last Monday when we came for FHE? It looks really good. There is no end to the things you do! Love Mona
Yes,
Thanks for you help holding that taco together. We just got our new camera, I’m excited to figure out all of the cool things it does. The manual is enormous, it could take a while!
I’ve been looking for some affordable recipes for my slow cooker and your carnitas are delicious! They are now one of our family favorites. Thanks Jenny!
If I have a 5 lb pork roast, how long do I need to cook it in the slow cooker? How many servings does this recipe typically make? Thanks!