Welcome to a culinary journey that promises to transform your weeknight dinners into a vibrant fiesta! These slow cooker Pork Carnitas Tacos are the ultimate celebration of flavor and convenience, showcasing succulent, tender pork that’s slow-cooked to perfection and then given a crucial, crispy finish. We pair this beloved Mexican classic with a refreshing homemade spicy slaw, salty cotija cheese, and fresh cilantro, creating a simple yet unforgettable taco experience that will delight every member of your family.
The beauty of this recipe lies in its simplicity and the magic of the slow cooker. By gently cooking either a pork shoulder (also known as pork butt) or pork loin, you achieve an unparalleled depth of flavor and fork-tender texture with minimal hands-on effort. The slow cooker handles the heavy lifting, allowing the flavors to meld and the meat to become incredibly juicy, setting the stage for the irresistible crispy edges that define true carnitas.
Slow Cooker Pork Carnitas Tacos: Your Ultimate Guide to Authentic Flavor with a Spicy Slaw Twist
Ever dreamed of making carnitas tacos that rival your favorite Mexican restaurant? This comprehensive crockpot carnitas recipe is your ticket to achieving that perfect balance of juicy interior and exquisitely crispy exterior, all from the comfort of your own kitchen. Our method ensures a rich, savory pork base that’s ready to be transformed into spectacular tacos.
While traditional carnitas often feature simple toppings like diced onions and cilantro, we’ve elevated the experience by introducing a vibrant, homemade spicy ranch slaw. This zesty addition cuts through the richness of the pork, adding a delightful crunch and a welcome kick of heat. A generous sprinkle of salty cotija cheese provides a creamy, crumbly contrast, perfectly complementing the robust flavors of the pork and the fresh zest of cilantro. Serve these culinary masterpieces on warm corn or flour tortillas, alongside a classic Spanish Rice or a comforting Green Chile Casserole, and prepare for a truly heavenly meal.
Carnitas are incredibly versatile, and you’ll find yourself eager to discover new ways to enjoy any delightful leftovers. Beyond these incredible Carnitas Tacos, consider transforming them into hearty Carnitas Nachos, filling burritos, or adding a savory twist to salads. For those who love exploring different flavor profiles, we also recommend our recipe for the best shredded pork, which can also be used as a delicious base for your taco creations.
Key Ingredients for Unforgettable Slow Cooker Carnitas
The secret to exceptional carnitas lies in a thoughtful combination of ingredients that work together to tenderize, flavor, and transform humble pork into something extraordinary. Here’s a closer look at the stars of our slow cooker carnitas recipe:
- Pork Roast – The foundation of our carnitas. For the best results, we highly recommend using either a bone-in pork shoulder (also known as pork butt) or a pork loin. Pork shoulder is often preferred for its higher fat content, which renders beautifully during slow cooking, yielding incredibly moist and flavorful meat. Pork loin is a leaner option that still works wonderfully, especially if you prefer less fat.
- Orange Juice – More than just a flavor enhancer, orange juice plays a crucial role in tenderizing the pork, thanks to its natural acidity. It infuses a subtle citrusy brightness that complements the rich pork perfectly and helps break down the connective tissues, making the meat incredibly succulent.
- Onions – White or yellow onions are our go-to choices for this recipe, providing a foundational aromatic base that sweetens and deepens the overall flavor profile as they slowly cook down with the pork. Red onions can also be used for a slightly sharper, more vibrant flavor.
- Jalapeño – For an authentic, fresh kick, a whole jalapeño is added to the slow cooker. It infuses a mild-to-moderate heat and fresh, peppery notes without overpowering the dish. For a spicier carnitas, you can include the seeds and membranes; for milder, remove them.
- Garlic – Freshly minced garlic is indispensable, offering a pungent, savory aroma and flavor that’s essential to Mexican cuisine. You can also add a pinch of garlic powder in addition to fresh garlic for an extra layer of flavor.
- Cumin – This warm, earthy spice is a cornerstone of Mexican dishes and provides a distinct, aromatic depth that is unmistakable in carnitas. It ties all the savory flavors together beautifully.
- Dried Oregano – Whether you choose Mexican oregano (which has a more citrusy, earthy, and slightly minty flavor) or Italian oregano (common and robust), this herb adds an aromatic warmth that enhances the authentic taste of the carnitas.
- Bay Leaves – These fragrant leaves impart a subtle, herbaceous, and slightly floral note to the slow-cooked pork, contributing to the overall complexity of the dish. You can use either fresh or dried; fresh bay leaves tend to have a stronger, more pronounced flavor.
- Limes – Fresh lime juice is squeezed over the finished carnitas just before serving. Its bright, acidic zest cuts through the richness of the pork, awakening the flavors and adding a refreshing finish that is absolutely essential for a truly authentic taco experience.
Essential Carnitas Taco Toppings & Creative Ideas
While the star of the show is undeniably the flavorful pork carnitas, the toppings are what transform them into a complete and exciting taco experience. Here are our recommended toppings, along with some additional creative ideas to customize your taco fiesta:
- Tortillas – The vessel for all that deliciousness! Traditional carnitas are often served on soft corn tortillas, which are also a fantastic gluten-free option. However, soft flour tortillas work just as wonderfully if you prefer their texture and mild flavor. Warming them on a griddle before serving is key to maximizing their flavor and flexibility.
- Spicy Slaw – Our signature topping! This vibrant slaw is a simple yet impactful combination of creamy ranch dressing, finely diced fresh jalapeños for a controllable heat, and crisp shredded Napa or red cabbage. It provides a crucial refreshing crunch and a tangy contrast to the rich pork.
- Cotija Cheese – This unique, salty, and crumbly Mexican cheese, made from cow’s milk, is a must-have finishing touch for carnitas tacos. Unlike many cheeses, cotija doesn’t melt when heated, making it an ideal garnish that adds a burst of salty flavor and a delightful texture. It’s often used to crown tacos, tostadas, salads, and more. If cotija isn’t available, good substitutes include crumbled feta cheese or finely grated Parmesan for a similar salty, crumbly effect.
- Cilantro – Freshly chopped cilantro adds an authentic, bright, and herbaceous aroma that is classic in Mexican cuisine. While optional, it greatly enhances the flavor profile. If you’re not a fan of cilantro, feel free to omit it.
- Other Topping Ideas: Don’t limit yourself! Explore other fantastic additions like cooling sour cream or Mexican crema, a zesty Southwest Ranch, savory Black Beans, thinly sliced red onion for a sharp bite, a quick and fresh 5-minute Salsa, creamy homemade Guacamole, fragrant Cilantro Lime Rice, or a chunky, fresh Pico de Gallo. Each addition offers a new layer of flavor and texture, allowing you to customize your perfect carnitas taco.
How to Make Perfect Crockpot Pork Carnitas Tacos: A Step-by-Step Guide
Creating these incredible slow cooker pork carnitas tacos is surprisingly straightforward. Follow these simple steps to achieve succulent, flavorful pork with those coveted crispy edges.
- Prepare the Slow Cooker and Add Ingredients. Lightly spray the inside of your slow cooker with nonstick cooking spray to prevent sticking. Carefully place the pork roast into the bottom. Pour in the orange juice and chicken broth, then scatter the minced onion, jalapeño, and garlic around the pork. Season generously with cumin, dried oregano, salt, and black pepper. Finally, nestle the bay leaves on top.
- Slow Cook to Perfection. Secure the lid on your slow cooker. Cook the pork on high heat for 5 hours, or on low heat for 7-8 hours. The pork is ready when it is incredibly tender and can be easily shredded with two forks. If you find it’s still resistant to shredding, simply replace the lid and continue cooking for another 30-60 minutes, checking periodically until it’s perfectly tender.
- Shred the Meat and Prepare for Crisping. Once the pork is cooked through and easily shreddable, carefully remove it from the slow cooker and transfer it to a large baking sheet. Using two forks, shred the pork, discarding any excess fat or gristle as you go. For maximum flavor and moisture, ladle a few spoonfuls of the delicious cooking juices from the slow cooker over the shredded pork, ensuring it’s well moistened.
- Achieve the Signature Crispy Edges. Preheat your oven to a low broil setting. Once preheated, place the baking sheet with the shredded pork under the broiler. Broil on low for approximately 2 minutes, then carefully remove the tray and use tongs to turn the pork, ensuring even crisping. Repeat this process 3-4 times, or until about 20 percent of the edges of the pork pieces are beautifully golden brown and crispy. Throughout the broiling process, continue to drizzle about ¼ cup of the reserved slow cooker drippings over the pork at each turn to keep the meat moist and infuse more flavor. Once perfectly crispy, remove from the oven and squeeze fresh lime juice over the carnitas for a burst of bright, zesty flavor.
- Assemble the Tacos and Serve. While the carnitas are crisping, prepare your spicy slaw. In a small mixing bowl, combine the ranch dressing, finely diced jalapeños, and shredded cabbage. Mix well until everything is evenly coated. Next, preheat a griddle or a dry skillet over medium heat. Lightly toast the corn tortillas on both sides for about 15-30 seconds per side, making them warm and pliable. To assemble each taco, place a generous spoonful of the shredded pork carnitas onto a warmed tortilla. Top with a couple of tablespoons of the spicy ranch coleslaw, a sprinkle of cotija cheese, and a teaspoon of freshly chopped cilantro. For an extra kick, drizzle with your favorite hot sauce. Serve immediately and savor every delicious bite!
Pro Tips for Perfect Carnitas
- **Don’t Rush the Shredding:** If the pork isn’t falling apart easily, it needs more time in the slow cooker. Patience is key for truly tender meat.
- **Broiling is Essential:** The broiling step is what transforms “shredded pork” into “carnitas.” Don’t skip it! Keep a close eye on the pork as it can burn quickly under the broiler.
- **Moisture is Key:** Continuously adding the cooking liquid during broiling ensures the pork remains juicy while developing crispy edges.
- **Flavor Layering:** Don’t be shy with the lime juice at the end; it brightens all the rich flavors.
- **Make Ahead:** Carnitas can be slow-cooked a day in advance. Shred and store in the fridge with some cooking liquid, then broil just before serving.
Frequently Asked Questions About Slow Cooker Pork Carnitas
The versatility of this carnitas recipe is truly remarkable! While they shine in tacos, you can use this flavorful Mexican shredded pork to create a wide array of other Mexican food favorites such as savory enchiladas, cheesy quesadillas, hearty burritos, traditional tamales, or crisp tostadas. Beyond Mexican cuisine, you can incorporate carnitas wherever you might use shredded pork or chicken. Consider serving them on a sandwich bun with your favorite BBQ sauce and coleslaw, adding them to your beloved soup or salad for an extra protein boost, crafting a delicious breakfast burrito, or using them as a flavorful topping for nachos or even homemade pizza. The possibilities are endless!
For the most authentic and flavorful carnitas, a bone-in pork shoulder, also known as pork butt or Boston butt, is generally recommended. Its higher fat content renders beautifully during slow cooking, resulting in incredibly tender, juicy, and rich meat. Pork loin can also be used, offering a leaner alternative, but may require a bit more cooking liquid to prevent it from drying out.
Absolutely! While a broiler is the quickest way to achieve that signature crispiness, you can also crisp the shredded pork in a large skillet or cast-iron pan over medium-high heat with a little bit of the cooking liquid or a touch of oil. Cook in batches, stirring occasionally, until the edges are nicely browned and crispy. This method works very well and might even give you more control over the crisping process.
The main source of heat in this recipe comes from the jalapeño. For a milder flavor, remove all seeds and membranes from the jalapeño before adding it to the slow cooker. If you prefer more heat, you can leave some or all of the seeds in, or even add an extra jalapeño or a pinch of cayenne pepper to the seasoning mix. For the spicy slaw, simply adjust the amount of diced jalapeños to your liking.
Storing and Reheating Leftover Carnitas
Making a large batch of carnitas is always a good idea, as the leftovers are incredibly versatile and delicious. Proper storage ensures you can enjoy them for days or even weeks.
- Refrigerator Storage: To keep your cooked carnitas fresh, store them in an airtight container in the refrigerator for up to 4 days. It’s best to store the shredded pork along with a little bit of its cooking liquid to maintain moisture.
- Freezer Storage: For longer storage, cooked carnitas freeze beautifully. Place the shredded pork, along with some of the flavorful juices, into an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to use them, simply transfer them to the refrigerator and allow them to thaw overnight.
- Reheating: To reheat, you have a couple of excellent options. You can warm the carnitas in the microwave, adding a splash of extra chicken broth if needed to restore moisture. Alternatively, reheat them gently in a pot or pan on the stovetop over medium-low heat, again adding a bit of chicken broth to prevent drying out. If you want to regain some of that delicious crispiness, you can spread the reheated carnitas on a baking sheet and broil for a few minutes, similar to the initial crisping step.
Pork Carnitas Tacos Recipe
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Ingredients
- 4 pounds pork roast
- 1/2 cup orange juice
- 1 cup chicken broth
- 1 large onion, minced (yellow or white)
- 1 whole jalapeno, minced
- 4 teaspoons garlic, minced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 large bay leaves
- 2 large limes
Jalapeno Ranch Coleslaw for Tacos
- 1/3 cup ranch dressing
- 2 tablespoons jalapeños, diced small
- 2 cups shredded cabbage, Napa or red
Taco Ingredients
- 12 small corn tortillas
- 1/2 cup cotija cheese
- 1 bunch cilantro, fresh, chopped
Instructions
- Spray your crockpot with nonstick cooking spray, then add the pork roast, orange juice, chicken broth, onion, jalapeño, and garlic. Season with cumin, oregano, salt, pepper and top with bay leaves.
- Cover and cook on high for 5 hours, or on low for 7-8 hours, until you can easily shred the roast with two forks. If the roast is difficult to shred, put the lid back on and cook for 30-60 more minutes, or until it’s easily shreddable.
- Once the roast is cooked, preheat oven to a low broil.
- Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet. Use any remaining juices from the slow cooker to moisten the shredded pork.
- Broil on low for 2 minutes and turn with tongs. Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy. Continue to add drippings (about 1/4 cup at a time) from the slow cooker to keep the meat moistened.
- Once you have broiled the shredded pork carnitas, remove and squeeze with fresh lime juice.
How to Assemble The Tacos
- In a small bowl, combine the ranch dressing, diced jalapeños, and shredded cabbage.
- Pre-heat a griddle, then lightly toast the corn tortillas on both sides.
- To each warmed tortilla, add the shredded pork, a couple tablespoons of the ranch coleslaw, a sprinkle of cotija cheese and a teaspoon of chopped cilantro. Drizzle with your favorite hot sauce and enjoy!
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Notes
Reheating: reheat either in the microwave or in a pot or pan with a bit of extra chicken broth.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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In conclusion, our Slow Cooker Pork Carnitas Tacos are more than just a meal; they’re an experience designed for flavor, ease, and family enjoyment. With minimal effort, you can achieve perfectly tender, crispy shredded pork that stands shoulder-to-shoulder with restaurant-quality dishes. Topped with our refreshing homemade spicy slaw, creamy cotija cheese, and a sprinkle of fresh cilantro, every bite is a burst of authentic Mexican flavor. Gather your loved ones and embark on this delicious culinary adventure – it’s sure to become a cherished recipe in your home!