Slow Cooker Pork Carnitas Tacos
Slow Cooker Pork Carnitas Tacos features tender, juicy pork seasoned with a blend of spices, slow-cooked to perfection, then broiled to achieve those irresistible crispy edges on the shredded pork.
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Just set your slow cooker, let it work its magic, and get ready to enjoy restaurant-quality carnitas tacos right in your own kitchen. Slow-cooking meat is the perfect way to make the best tacos. I like this method and use it when making Slow Cooker Beef Short Rib Tacos too.
Why this pork carnitas recipe works
This recipe only needs 15 minutes of prep, and then the Crock Pot gets to do the rest of the hard work.
Enjoying Pork Carnitas Tacos is a great option for taco night when you don't want your other Mexican dish recipes that you usually go to. If you have leftovers, use it to make my Loaded Carnitas Nachos.
These are the best carnitas but the best part is that the pork isn't just for tacos though, you can use the pork in burritos, on a burrito bowl, on top of salads, and in taquitos.
Let's gather the ingredients
- Pork: Pork butt or pork shoulder.
- Spices: kosher salt, black pepper, cumin, dried oregano, smoked paprika, chili powder, minced garlic cloves, and cilantro
- Onions: white onion and red onion
- Adobo sauce: need the chipotle pepper from the can and some of the adobo sauce
- Soda: Cherry coke or regular, do not use diet.
- Orange Juice: Pulp free orange juice and a can of Coca Cola
- Limes:
- Cotija cheese & Corn tortillas
How to make slow cooker pork carnitas
- Step 1: Mix salt, pepper, cumin, oregano, paprika, and chili powder together in a small bowl until combined.
- Step 2: Use paper towels to pat the roast dry and place on a cutting board. Sprinkle the spice mixture over the roast and rub it all over both sides. Any leftover spice mixture should be tossed in the Slow Cooker.
- Step 3: Add sliced onions, minced garlic, and chipotle to the Slow Cooker.
- Step 4: Add orange juice and Coca-Cola to the Slow Cooker.
- Step 5: Place the pork roast on top before adding the lid to slow cook.
- Step 6: Remove the roast and use two forks to shred the meat.
- Step 7: Line a sheet pan with aluminum foil and transfer shredded pork to the baking sheet. Add some of the cooking liquid from the Slow Cooker with the meat.
- Step 8: Broil, toss the pork with some more cooking liquid and broil again. Add fresh-squeezed lime juice and serve with warm corn tortillas. Garnish with fresh cilantro, cotija cheese, and onions.
Recipe Tips
- Store leftover pork in its own airtight container from the rest of the toppings. Keep leftovers in the fridge and reheat when ready to enjoy again.
- The seasoned pork freezes nicely. Once cooled to room temperature, transfer meat to a freezer safe container and freeze for up to 3 months. It thaws and reheats easily and will be just as delicious as when you first made it.
- I used corn tortillas, but flour tortillas work nicely. If you find that your warm corn tortillas are ripping, double them up before adding the shredded meat.
- Slow Cooked Pork Carnitas Tacos are great for serving at gatherings and will stay warm in a slow cooker on the warm setting if needed.
Recipe Faq's
The acidity of orange juice tenderizes the meat, making it melt-in-your-mouth and easy to shred, while also enhancing the depth of flavor in the cooking liquid
Yes, you can use Coke, Dr. Pepper, or root beer. The acidity in sodas like helps break down the proteins in the pork, making it more tender and easier to shred. This process allows the meat to become melt-in-your-mouth soft.
You can serve these with any of your favorite taco toppings. I like to have sour cream, pico de gallo, shredded cheese, shredded lettuce, and salsa or diced tomatoes on hand so I can serve with whatever toppings that I'm into that evening.
More Pork Recipes
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Slow Cooker Pork Carnitas Tacos
Equipment
Ingredients
- 3-4 pound pork butt or shoulder
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1/2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 white onion sliced
- 8 cloves garlic minced
- 1 chipotle pepper in adobo sauce from can
- Plus 2 tablespoons of the adobo sauce
- 1 cup orange juice pulp free
- 1- 12 ounce can coca cola
- 3 limes
- Corn tortillas
- Cilantro
- Cotija cheese
- Red onions
Instructions
- In a small bowl mix together the salt, pepper, cumin, oregano, paprika and chili powder and mix until combined.
- Pat the pork roast dry with paper towels and sprinkle the spice mixture over the top and rub it all over the roast. Add any leftover seasoning to the slow cooker.
- Place sliced onion and minced garlic in the bottom of a slow cooker, then the chipotles, orange juice, and coca cola, and place the pork roast on top.
- Cook on high for 5-6 hours or low for 8-10 hours
- Shred pork with 2 forks. Place shredded pork onto a baking sheet and pour about 1/2 cup of the juices in with the meat. Place under broiler for 5-6 minutes, then toss and add another 1/2 cup juice and broil another 5 minutes. Add more salt and pepper to taste.
- Serve with warm tortillas, and a squeeze of lime. Garnish with cilantro, onions, and cotija cheese.
Video
Notes
- Store leftover pork in its own airtight container from the rest of the toppings. Keep leftovers in the fridge and reheat when ready to enjoy again.
- Freeze: Place leftover pork into ziplock freezer bags and freeze for up to 3 months. make sure you add some of the juic into those bags.
I put my tortillas over my gas stove flame for just a couple seconds to get that charred look. You can also toast them in a skillet. Hope you love it its a huge hit here 🙂
How did you warm your shells to make them look so appealing and browned...yet not dry? I can't wait to try these but want them just as yummy as can be!
I would but make sure it will fit in your slow cooker.
If your making a 9# pork shoulder, should you double all the other ingredients?