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Slow Cooker Beef Carnitas

October 16, 2017 by Emily 78 Comments

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Slow Cooker Beef Carnitas - Tender, slow cooked beef carnitas make delicious tacos, burrito bowls, salads & more! (Paleo + Whole30 Friendly) // Beef Carnitas Recipe // Slow Cooker Carnitas // Crock Pot Beef Carnitas // Beef Tacos #slowcooker #crockpot #beef #carnitas #tacos

Slow Cooker Beef Carnitas – Tender, slow-cooked beef carnitas make delicious tacos, burrito bowls, salads & more! (Paleo + Whole30 Friendly)

Slow Cooker Beef Carnitas - Tender beef cooked in the crock pot! These make amazing tacos, burritos, burrito bowls, taco salads, and more! (gluten free, paleo friendly)

Post updated Oct 2017. Originally posted June 2013. 

First off: I know. These are NOT authentic. Carnitas are traditionally made with pork braised in oil or lard until tender. I skip the oil/lard, and swap pork for beef. I couldn’t say no to our taco craving!

Tacos are a major favorite at our house, but I have to admit that I’m not usually satisfied with a ground beef taco. It feels like the peanut-butter-and-grape-jelly-on-Wonder-bread of tacos. They get the job done, but I always feel like there’s something I could do better, add more flavor, or make them more exciting.

Sometimes that’s whipping up a batch of fish tacos, or salsa verde chicken tacos, but shredded beef tacos will probably be Michael’s forever favorite. Specifically, he loves and craves these Slow Cooker Beef Carnitas tacos.

You’re going to love them as much as we do…

Slow Cooker Beef Carnitas - tender, flavorful beef carnitas. Perfect for tacos, burrito bowls, taco salads and more!

These were a cinch to pull together. I pop everything into the slow cooker, forget about it for a few hours, and then give it a quick shred with tongs (it’s fall-apart tender!).

You could certainly dress them up with shredded lettuce, tomatoes, cheese, sour cream, etc. I think the meat and veggies mixture is so flavorful it doesn’t need much more than a tortilla and a little salsa or guacamole (because EVERYTHING is better with guacamole).

I’ll also say that as much as we love these as tacos, the beef is equally delicious in burrito bowls (with these sweet potatoes), rice bowls, taco salads, or tucked into baked sweet potatoes.

Simple Savory Beef Carnitas from www.onelovelylife.com

FAQ + TIPS AND TRICKS FOR THE BEST SLOW COOKER BEEF CARNITAS:

WHAT KIND OF BEEF ROAST DO YOU USE FOR BEEF CARNITAS? My favorite beef for beef carnitas is chuck roast. It has a nice marbling of fat and gets gorgeously tender when slow-cooked. It makes for seriously flavorful, tender beef carnitas.

MAKE-AHEAD NOTES: To save time in the morning, I often do the prep for this meal at night. I slice up the veggies, brown the beef, put everything into the slow cooker crock, and refrigerated it in the crock overnight. The next morning, I pulled out the crock, settle it into the slow cooker and forget about it till many hours later.

MY FAVORITE SLOW COOKERS: I always get questions about slow cookers when I post a slow cooker recipe. I swear by this one. It’s programmable, has a lid clip (no more sloshing if you need to transport it), and even has a thermometer you can program so that your slow cooker switches to WARM mode when the meat reaches the right temperature (which means NO overcooked, dried out meat–Holla!). Target and Amazon typically have the best prices.

PALEO + WHOLE30 NOTES: if you’re eating paleo or doing a Whole30, this beef recipe is 100% paleo approved. Instead of serving it in tacos, make a giant taco salad heaped high with salsa and guacamole, stuff a baked sweet potato, or serve it in burrito bowls (with these sweet potatoes!) and your favorite taco toppings.

Slow Cooker Beef Carnitas - These make the best tacos, taco salads, or nachos! from www.onelovelylife.com We can't get enough of these Slow Cooker Beef Carnitas. Paleo, GF, and Whole30 approved!

LOVE TEX-MEX? YOU MIGHT ALSO LOVE:

  • My ULTIMATE Guide to Guacamole
  • Fresh Pico De Gallo
  • The BEST Fish Tacos With Cilantro Lime Slaw
  • Instant Pot Charro Beans
  • Slow Cooker Barbacoa Beef
  • Magic Green Rice (Arroz Verde)
  • Chipotle Sweet Potatoes (Great for Burrito Bowls!)
  • Tomatillo Ranch Dressing (Awesome for Taco Salads!)
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Slow Cooker Beef Carnitas - Tender beef cooked in the crock pot! These make amazing tacos, burritos, burrito bowls, taco salads, and more! (gluten free, paleo friendly)

Slow Cooker Beef Carnitas


★★★★★

5 from 20 reviews

  • Author: One Lovely Life, adapted from Eat Live Run
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: about 8 servings 1x
  • Diet: Gluten Free
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Description

If your slow-cooker has a removable crock, you can prep this the night before. Follow all steps up until cooking and refrigerate overnight. The next morning, put the crock in the slow cooker, set it to low, and you’re ready to go!


Ingredients

Scale

FOR SLOW COOKER BEEF CARNITAS:

  • 2–3 lbs beef chuck roast
  • 2 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 onion, sliced (I like sweet onions)
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 (4oz) can diced green chiles (don’t drain)

FOR SERVING:

  • corn tortillas*
  • your favorite taco toppings: shredded lettuce, salsa, guacamole, cheese, sour cream, cilantro, etc.

Instructions

  1. If desired, brown your beef roast in a pan or Dutch oven. Heat a small drizzle of oil over medium heat, add the beef roast and cook 5-7 minutes per side, or until it’s very browned and crisped.
  2. Place roast in the slow cooker. In a small bowl, whisk together chili powder, salt, pepper, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle spice mixture over the roast. Add onion, bell peppers, and green chiles over the roast as well.
  3. Cook on HIGH 3-4 hours or LOW 7-8 hours, or until beef is pull-apart tender. (You should be able to easily shred it with a fork or a pair of tongs).

Notes

*Gluten & Dairy Free Notes: not all corn tortillas are gluten free. Read your package to be sure. We like Tortilla Land cook-your-own corn tortillas. They’re gluten and dairy free and are delicious and soft (i.e. they don’t crack or split when you bend them). Also, this is common sense, but skip cheese and sour cream if you’re dairy free.

  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican, Tex-Mex

Keywords: carnitas, beef carnitas, slow cooker beef carnitas, crock pot beef carnitas, slow cooker carnitas

Did you make this recipe?

Tag @onelovelylife1 on Instagram and hashtag it #onelovelyrecipe

Recipe adapted from Eat Live Run

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Filed Under: beef & pork, Dairy Free, Gluten Free, Paleo, Slow Cooker, Whole30 Recipes

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Comments

  1. [email protected] n Dishes says

    June 5, 2013 at 9:14 am

    These look so tasty, and it’s great that they’re made with affordable, yet oh so tasty when slow cooked, chuck!

    Reply
  2. Momma Lynn says

    June 5, 2013 at 10:51 am

    My mouth is watering. We love taco’s but hate ground beef. Thank you for a wonderful alternative!

    Reply
    • elisabeth says

      June 6, 2013 at 11:37 am

      Can I add these to the Hootenanny menu?? Please? Also, Emily–where do you find the tortillas? I’m guessing cold food section?

      Reply
      • patricia says

        June 12, 2015 at 6:21 am

        Elisabeth all bread items are in the bread isle !

        Reply
        • Gretchen says

          July 5, 2018 at 1:17 pm

          The type of tortillas she mention have to be refriderated. They are normally in the deli section depending on the store.

          Reply
          • Anonymous says

            November 14, 2018 at 12:44 am

            Yes they are in the regular cooler section at Meijer’s they are called Aztec Torila shells, krogers they are in the regular aisle but a cooler section.

  3. Anna says

    July 10, 2013 at 7:03 pm

    These were fantastic and easy since I keep bell pepper strips frozen in my freezer. It took only a few seconds to throw together and made a TON.

    ★★★★★

    Reply
  4. Tobie says

    August 21, 2013 at 9:35 pm

    These were a huge hit with my family! Than you for sharing this great recipe. I didn’t marinate overnight but decided to sear the seasoned meat first, worked well, crockpotted it all day. My house still smells yummy the morning after!

    ★★★★★

    Reply
  5. Melissa says

    August 29, 2013 at 6:02 pm

    We made these tonight and everyone loved them! The meat had just the right amount of seasoning to add flavor without taking away from all my other favorites (avocados, cilantro, sour cream, etc..) Thanks for sharing!

    Reply
  6. Jade says

    September 19, 2013 at 2:23 pm

    Emily we love this recipe. We have made it multiple times since you posted it and it has become an instant staple in our house. I’m featuring it on my fabulous friday post tomorrow just to give you a heads up. Miss you girl and keep the great recipes coming!

    ★★★★★

    Reply
  7. Courtney M. says

    January 27, 2014 at 5:20 pm

    These were so yummy! Made these for dinner tonight and the hubby and I both loved them!

    ★★★★★

    Reply
    • emily says

      January 27, 2014 at 7:10 pm

      I’m so glad you liked them! They’re my husband’s absolute favorite meal.

      Reply
      • Anonymous says

        June 17, 2018 at 3:05 am

        Do you add any water? Can’t wait to make these!

        Reply
        • Emily says

          June 17, 2018 at 4:54 am

          I don’t! The meat creates its own juices and is tender and delicious without it!

          Reply
  8. Nanci says

    May 10, 2014 at 5:23 am

    Wow this looks delish. I have some chuck roast that I cut up do you think 8 could use that
    Tha ks

    Reply
    • emily says

      May 10, 2014 at 11:00 am

      Nanci – Absolutely! Since the meat is in smaller pieces, you may just want to check it 1-2 hours earlier. It will probably be tender sooner. Yum! Hope you love them!

      Reply
  9. Tania says

    July 22, 2014 at 12:07 pm

    Instead of cooking it on low, could I cook it on high for a shorter amount of time? Any idea how long that might be if I cook it on high?

    Reply
    • emily says

      July 22, 2014 at 4:04 pm

      Tania – That should be just fine! When switching from low to high, I generally half the time, so I’d say 3-4 hours on high should do the job. Just so long as the meat shreds easily, you’ll know they’re done!

      Reply
  10. ANA says

    August 6, 2014 at 12:38 pm

    I have now made this several times. My family begs for them which is just fine with me. We love them and it is really easy to make. Thank you for the recipe and also the tip about the corn tortillas-I will never go back to the ones I used to use.

    Reply
    • emily says

      August 6, 2014 at 12:50 pm

      ANA – I’m so glad! Thank you for the kind comment and great feedback. Happy eating!

      Reply
  11. Karen says

    December 9, 2014 at 10:54 am

    You don’t put any liquid at all in the crock pot?

    Reply
    • emily says

      December 9, 2014 at 11:55 am

      Karen – I don’t. In all the times I’ve made this, the beef releases it’s own liquid shortly into the cooking process, and it’s enough to keep everything from burning. If you’re nervous, you could put a little beef stock or water in, but I wouldn’t add more than about 1/2 cup at the very most.

      Reply
  12. JJ says

    August 26, 2016 at 12:52 pm

    So the ingredients calls for a chuck k roast but directions reference a rump roast. Have you tried this with a rump roast? I’m just a bit worried it’ll be too lean.

    Reply
    • Emily says

      August 27, 2016 at 6:57 pm

      JJ – I’m sorry for the confusion! I’ve updated the directions to say chuck roast. I’ve used both kinds of roast with good results, though I most often use a chuck roast since the price is typically better at my markets. I hope that helps! Have a great day!

      Reply
  13. Tracy H says

    September 7, 2016 at 12:55 pm

    Do you add any liquid?

    Reply
    • Emily says

      September 7, 2016 at 3:13 pm

      Tracy – I don’t. I’ve never had a problem with scorching. Typically the juices from the beef are plenty to keep everything nice and cozy! I hope that helps!

      Reply
  14. Mia says

    January 8, 2017 at 4:39 pm

    I am making this as we speak. The smell is so delightful I can’t wait to sink my teeth into this. Thanks for such a tasty recipe.

    ★★★★★

    Reply
    • Emily says

      January 10, 2017 at 5:18 am

      Mia – Oh, you made my day! I hope they tasted as good as they smelled!

      Reply
  15. S. says

    March 2, 2017 at 4:50 pm

    would it be reasonable to save the juice (the water released by the meat) to use as, say, a salad dressing? (I ask because I know you’re not supposed to reuse chicken marinade.) if so, would it need to be stored in the refrigerator?

    ★★★★★

    Reply
    • Emily says

      March 3, 2017 at 4:46 am

      S – you could certainly repurpose the juice from the cooked meat if you like. Mine has never tuned out overly juicy since there’s no added liquid.I’ve always just eaten it as part of my carnitas. You would absolutely want to refrigerate it and it will only keep for about 5-7 days max.

      Reply
  16. Kiki says

    September 12, 2017 at 9:10 am

    Making this right now and totally love u for this recipe ! Me and my hubby just moved in together and he wanted this to be his first meal !!!!

    Reply
    • Emily says

      September 12, 2017 at 10:05 am

      Oh congratulations! I hope you love it as much as we do!

      Reply
  17. paige flamm says

    October 16, 2017 at 10:04 pm

    YUM! These are totally going onto the menu plan next week!

    Reply
  18. Miranda H. says

    April 9, 2018 at 12:22 pm

    I made this with venison instead of beef and it was delicious!

    Reply
    • Emily says

      April 9, 2018 at 12:34 pm

      Wow! That’s great to hear! So glad you liked it!

      Reply
  19. Karissa says

    April 16, 2018 at 5:44 am

    Making today for the 2nd time..love them. Cooked it on low it was perfect.

    ★★★★★

    Reply
    • Emily says

      April 16, 2018 at 1:51 pm

      Yay! I’m so glad you loved it! These are one of my husband’s FAVORITES!

      Reply
  20. Jack Smith says

    April 17, 2018 at 8:58 am

    This looks all kinds of amazing, thanks for sharing 🙂

    ★★★★★

    Reply
    • Emily says

      April 17, 2018 at 12:00 pm

      My pleasure!

      Reply
  21. Marley says

    May 7, 2018 at 7:09 pm

    Hi. Would flank steak work for this recipe?

    Reply
    • Emily says

      May 8, 2018 at 5:27 am

      Marley – I haven’t tried it with flank steak, but I think it would be overcooked in a slow cooker. It doesn’t have as much connective tissue to break down as a beef roast. I wouldn’t recommend it.

      Reply
      • Marley says

        May 8, 2018 at 4:31 pm

        Ok I’ll have to buy some chuck roast then- can’t wait to make this! Thanks

        Reply
  22. Katie says

    May 13, 2018 at 4:13 pm

    I made this last Monday with a grass-fed chuck roast. It was sooooo good and my boys loved it so much I made it again today with a grass-fed rump roast. I cant decide which was better! Thanks for sharing!

    ★★★★★

    Reply
    • Emily says

      May 13, 2018 at 6:53 pm

      I love hearing this!!! So glad you enjoyed it as much as we do!

      Reply
  23. Jenny says

    July 8, 2018 at 11:11 am

    Could you do this recipe in an instant pot?

    Reply
    • Emily says

      July 8, 2018 at 2:35 pm

      I think so! I haven’t tested it, but would guess you’d cook it about 45 minutes at pressure. That’s about how long I’ve cooked other beef roasts with good success!

      Reply
  24. TKN says

    October 25, 2018 at 10:49 am

    Would a tri tip work well for this dish?

    Reply
    • Emily says

      October 25, 2018 at 7:57 pm

      Tri tip steak? Or a tri tip roast? I wouldn’t recommend a steak for sure, since the slow cooking would probably just cook it to death. If you’re talking about a roast, the cattlemen’s beef board says it’s good for roasting, so it might be able to stand up to the longer cook time of a slow cooker!

      Reply
  25. John says

    November 23, 2018 at 9:44 am

    Just a quick question. Just the roast in the pot no additional liquid?

    ★★★★★

    Reply
    • Emily says

      November 23, 2018 at 11:22 am

      Yes! The meat and veggies will create all their own juices. I’ve never yet had any problem with scorching, burning, etc.

      Reply
  26. Aleta Mays says

    February 25, 2019 at 1:32 pm

    We raise our own beef and thinking of using stew meat. Don’t think I will have any issue do you?

    Reply
    • Emily says

      February 25, 2019 at 2:34 pm

      I don’t think you’ll have any trouble. That sounds wonderful! (And good for you!!!)

      Reply
  27. Pam says

    March 3, 2019 at 11:44 am

    The spice mix is what puts this recipie over the top. I cooked roast in my crock pot on low for 7-8 hours. We have been using the meat for street tacos alll week. So good and easy.

    ★★★★★

    Reply
    • Emily says

      March 4, 2019 at 7:03 am

      I LOVE hearing that!!! Thank you so much for sharing.

      Reply
  28. Laurie says

    April 26, 2019 at 7:21 am

    Have you tried making this ahead and freezing it? I have a grad party coming up but would have enough time to make it on the day of the party?

    Reply
    • Emily says

      April 26, 2019 at 9:55 am

      Laurie – It reheats pretty well, in my experience! 🙂 Otherwise, you can easily make it the day before and refrigerate it. Hope you enjoy the graduation celebration!

      Reply
  29. Loretta says

    December 17, 2019 at 2:28 pm

    Hi i am making this for dinner but I wasnt sure how to do this since your video says one thing and your written recipe says another. Does it matter if the seasonings are on top of the veggies like you have stated in your video or the seasonings on the meat like you have it written down?

    Reply
    • Emily says

      December 18, 2019 at 4:52 am

      Loretta – I’m sorry for the confusion! It doesn’t matter, but I’ll be sure to clarify so they match. Thanks for letting me know!

      Reply
  30. Rachael Alvarado says

    January 29, 2020 at 12:05 pm

    Hi Laurie! This recipe looks delicious!! I have 2 lbs of beef shoulder already cut up. Do you think beef shoulder would work well in the crock pot for this recipe?

    ★★★★★

    Reply
    • Emily says

      January 29, 2020 at 12:11 pm

      I would think so! 🙂

      Reply
  31. Kelly says

    March 15, 2020 at 1:04 pm

    Love this! Put it into my 2 week rotation.

    ★★★★★

    Reply
    • Emily says

      March 15, 2020 at 5:09 pm

      That’s fantastic! I’m so glad to hear it 🙂

      Reply
  32. Krista says

    April 4, 2020 at 6:45 pm

    I have some stew meat in the feezer. Do you think I could use it as a substitute for chuck roast?

    Reply
    • Emily says

      April 5, 2020 at 2:40 pm

      I’d think so! (I do recommend thawing before putting it into your recipe first :))

      Reply
  33. Laurel says

    April 29, 2020 at 6:06 pm

    Awesome!! So easy and made the house smell so good. I made a mexican salad and my husband made nachos. One tiny piece of meat left in the crock pot just so my husband could say he didn’t eat it all. Will make again. Thank you.

    ★★★★★

    Reply
  34. Kayla Martinez says

    May 6, 2020 at 1:52 pm

    This is a recipe I’ve made about 6 times. I followed the recipe to a T. My family and I absolutely love this!!! It’s seriously amazing, and I am soooo happy to have found it. It’s easy to make and you cannot just take a little piece to try lol… you’ll be coming back for more!
    Thank you so much for this recipe!!! ❤️

    ★★★★★

    Reply
    • Emily says

      May 8, 2020 at 5:26 am

      I’m so happy to hear this! It’s my husband’s favorite!!!

      Reply
  35. Sol says

    May 12, 2020 at 7:26 pm

    So so yumm!

    ★★★★★

    Reply
  36. Karen says

    May 21, 2020 at 4:16 pm

    Tried this recipe for dinner tonight. It was so simple and flavorful. Absolutely delicious! It was a great alternative to using ground turkey or ground beef. My husband, teen boys and I really enjoyed this. Thank you so much for this recipe! Blessings to you and your family 🙂

    ★★★★★

    Reply
    • Emily says

      May 22, 2020 at 10:20 am

      That’s WONDERFUL to hear! I’m so glad it was a big hit! It’s one of my husband’s all-time favorite dinners. 🙂

      Reply
  37. Cydney Bulger says

    June 24, 2020 at 6:26 am

    I’ve been making this recipe for some time now, and it’s one of our family’s favorites. Thank you so much!

    ★★★★★

    Reply
    • Emily says

      June 24, 2020 at 9:00 am

      I’m so glad to hear that Cydney! Thank you so much for taking the time to leave a review! 🙂

      Reply
  38. Dottie Beegle says

    September 22, 2020 at 4:47 pm

    These are fantastic! We made beef carnitas bowls…no tortillas or rice….we didn’t change a thing… definitely a keeper recipe! Thank you!

    ★★★★★

    Reply
    • Emily says

      September 23, 2020 at 11:24 am

      Ooh, that sounds delicious! I need to make a batch soon!

      Reply
  39. Adriane Leland says

    January 12, 2021 at 8:58 am

    I’m new to instant pot. If I made these in there, would I have to tweak the recipe at all? Add liquid? These sound awesome! Excited to give them a try!

    Reply
    • Emily says

      January 18, 2021 at 3:45 pm

      Adriane – I haven’t made this in an Instant Pot yet, but this conversion chart might help!

      Reply
  40. KG says

    January 29, 2021 at 6:25 pm

    The chuck roast were buy one get one free so I made two… One in my slow cooker and one in my dutch oven (on 250). The slow cooker created a lot of liquid. I had to use a slotted spoon to get all the yummy bits of vegetables. In contrast, the dutch oven roast had less liquid and created a beefy, juicy reduction. When I shredded the beef everything was incorporated. Both were and delicious but the dutch oven one was better.

    ★★★★★

    Reply
    • Emily says

      February 1, 2021 at 2:07 pm

      Thanks so much for taking the time to leave a review! I’m so glad you enjoyed it. I love making this in the Dutch oven, too. So good! Slow cookers have less evaporation and get less crispy, but we love how easy they are!

      Reply

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