Oh my gosh, you have to try this slow cooker pork carnitas for tacos recipe! It’s become my go-to for taco nights because it’s so ridiculously easy and the meat comes out perfectly tender every single time. I first made this when my sister came to visit last summer – we were craving authentic Mexican flavors but didn’t want to spend hours in the kitchen. The slow cooker did all the work while we caught up over margaritas, and when we finally sat down to eat, we couldn’t believe how restaurant-quality the carnitas tasted. Now it’s our family’s favorite way to make tacos – the pork gets so flavorful from slowly cooking with all those spices, orange juice, and garlic. And the best part? You basically just throw everything in the pot and forget about it until your house smells amazing and dinner’s ready!
Why You’ll Love This Slow Cooker Pork Carnitas for Tacos
Let me tell you why this recipe is my absolute favorite way to make tacos – and why you’ll fall in love with it too!
- Set it and forget it magic: Your slow cooker does all the heavy lifting while you go about your day. Come home to a house smelling like your favorite taqueria.
- Foolproof tenderness: Eight hours of low heat transforms that pork shoulder into melt-in-your-mouth perfection every single time.
- Flavor bomb: The combination of citrusy orange juice, garlic, and warm spices creates layers of flavor that’ll make you swoon.
- Weeknight lifesaver: With just 15 minutes of prep, you’ve got tacos for days – perfect for busy families.
- Endless possibilities: Beyond tacos, these carnitas shine in burritos, nachos, salads… I’ve even used leftovers for breakfast hash!
Trust me, once you try this method, you’ll never go back to fussy stovetop carnitas again. The slow cooker magic is real!
Ingredients for Slow Cooker Pork Carnitas for Tacos
Okay, let’s talk ingredients – because using the right stuff makes all the difference between « meh » tacos and « OMG I need seconds » tacos. I’ve made this enough times to know exactly what works (and what doesn’t!). Here’s everything you’ll need:
For the Pork Carnitas
- 3 lbs pork shoulder – cut into 2-inch chunks (trust me, bigger pieces stay juicier)
- 1 tbsp olive oil – for that perfect sear
- 1 tsp salt – I use kosher salt for better flavor distribution
- 1 tsp black pepper – freshly ground if you can
- 1 tsp cumin – the smoky backbone of our spice mix
- 1 tsp oregano – Mexican oregano if you’ve got it
- 1 tsp chili powder – I like ancho chili powder for mild heat
- 4 cloves garlic – minced (no jarred stuff – fresh makes all the difference!)
- Juice of 1 orange – about 1/3 cup (the citrus tenderizes the pork beautifully)
- 1 cup chicken broth – low-sodium so we control the salt
For Serving
- 12 corn tortillas – warmed (flour tortillas work too, but corn is traditional)
- 1 cup diced onion – white or red, your choice
- 1 cup chopped cilantro – stems and all for maximum flavor
- 1 lime – cut into wedges (that squeeze of acid brightens everything up)
See? Nothing fancy – just good, simple ingredients that come together to make something magical. Pro tip: Double check your spice cabinet before starting – nothing worse than realizing you’re out of cumin mid-recipe!
How to Make Slow Cooker Pork Carnitas for Tacos
Alright, let’s get cooking! This is where the magic happens – turning that hunk of pork into tender, flavorful carnitas with minimal effort. I promise it’s easier than you think, and the results will make you feel like a Mexican cuisine pro. Here’s exactly how I do it every time:
Step 1: Season and Brown the Pork
First things first – pat your pork chunks dry with paper towels (this helps them brown better). Now, toss them with all those gorgeous spices – salt, pepper, cumin, oregano, and chili powder. Get your hands in there and really massage those flavors in! Heat up your olive oil in a skillet over medium-high, then brown the pork in batches. Don’t skip this step – those crispy brown bits equal major flavor. Just 2-3 minutes per side is perfect.
Step 2: Slow Cook the Pork
Now for the easy part! Dump your browned pork into the slow cooker and scatter the minced garlic over top. Pour in the orange juice and chicken broth – the liquid should come about halfway up the pork. Pop the lid on and set it to low for 8 hours. Resist the urge to peek! The long, slow cook time is what makes the pork so incredibly tender. Your house will smell amazing by hour 4, I promise.
Step 3: Shred and Serve the Carnitas
When the pork is fall-apart tender (test it with a fork at 8 hours), transfer the chunks to a cutting board. Shred it with two forks – it should practically melt apart. Here’s my secret: for extra crispy bits, spread the shredded pork on a baking sheet and broil for 3-5 minutes. Serve immediately on warm tortillas with fresh onion, cilantro, and lime wedges. Watch everyone’s faces light up at first bite!
Tips for Perfect Slow Cooker Pork Carnitas for Tacos
After making this recipe more times than I can count, I’ve picked up some tricks that take these carnitas from good to « can I lick the plate? » amazing. First – don’t skip broiling the shredded pork! That quick blast under high heat gives you those irresistible crispy edges that make authentic carnitas so special. Also, taste the broth before cooking – if you like more heat, add an extra pinch of chili powder or even a diced jalapeño. Fresh orange juice makes a world of difference compared to bottled, and whatever you do, don’t skimp on the garlic! One last tip: let the pork rest in its juices for 10 minutes after shredding – it soaks up so much extra flavor that way.
Serving Suggestions for Slow Cooker Pork Carnitas for Tacos
Oh, the fun part – dressing up these amazing carnitas! While they’re perfect just piled onto warm tortillas with onion and cilantro, here’s how I love to take them to the next level. First, you’ve gotta have creamy avocado – either sliced or mashed into guacamole. A spoonful of fresh salsa verde adds bright acidity that cuts through the rich pork beautifully. And don’t even get me started on cotija cheese – that salty crumble is magic!
But wait – tacos are just the beginning! These carnitas make killer burrito bowls over cilantro-lime rice. I’ve used leftovers for breakfast hash with fried eggs, stuffed them into quesadillas with melty cheese, and even piled them on nachos for game day. My favorite? A big carnitas salad with crisp romaine, black beans, corn, and a lime crema dressing. Honestly, once you’ve got that flavorful pork ready, the possibilities are endless!
Storage and Reheating Instructions
Okay, let’s talk leftovers – because let’s be real, you’ll probably have some (though my family tends to devour this entire batch in one sitting!). The good news is these carnitas store beautifully. For the fridge, just pop them in an airtight container with all those delicious juices – they’ll stay perfect for 3-4 days. Freezing? Easy! I portion mine into freezer bags with the cooking liquid and they keep for 2-3 months. When reheating, my trick is to warm them gently in a skillet with a splash of broth or water to keep them juicy. If you want that crispy texture again, a quick broil for 2-3 minutes does the trick!
Nutritional Information
Now, let’s chat about nutrition – but keep in mind these numbers are just estimates! The exact nutrition in your slow cooker pork carnitas for tacos will vary depending on your specific ingredients (like how fatty your pork shoulder is or which tortillas you use). That said, a typical serving clocks in around 420 calories with 35g protein – not bad for such a flavor-packed meal! Remember, homemade means you control what goes in, so you can always tweak things to fit your needs. Just focus on enjoying those delicious tacos!
Frequently Asked Questions
I get so many questions about this slow cooker pork carnitas recipe – which makes sense because everyone wants their tacos to turn out perfect! Here are the ones I hear most often, along with all my best tried-and-true answers:
Can I use a different cut of pork for carnitas?
Absolutely! While pork shoulder is my go-to (that marbling equals amazing flavor and tenderness), pork butt works great too. Just avoid lean cuts like tenderloin – they’ll dry out during the long cook time. And don’t trim too much fat before cooking – it all renders down to keep the meat juicy!
Can I cook the carnitas on high instead of low?
Technically yes – about 4 hours on high will cook the pork through – but trust me, low and slow is the way to go. The extra time allows all those flavors to develop beautifully. It’s the difference between « good » and « omg I need this recipe » tacos!
How long can I store leftovers?
In the fridge, your carnitas will stay delicious for 3-4 days when stored in an airtight container with the juices. For longer storage, freeze portions for up to 3 months. The texture holds up surprisingly well after thawing – just reheat gently with a splash of broth.
Do I have to brown the pork first?
I highly recommend it – those caramelized bits add SO much flavor! But if you’re in a pinch, you can skip it. Just expect slightly less complex flavor. If browning, work in batches to avoid steaming the meat – a proper sear makes all the difference!
Slow Cooker Pork Carnitas for Tacos
Ingrédients
Equipment
Method
- Season the pork chunks with salt, pepper, cumin, oregano, and chili powder.
- Heat olive oil in a skillet over medium-high heat. Brown the pork on all sides, then transfer to the slow cooker.
- Add minced garlic, orange juice, and chicken broth to the slow cooker.
- Cover and cook on low for 8 hours, or until the pork is tender and shreds easily.
- Remove the pork from the slow cooker and shred it with two forks. Optionally, crisp the shredded pork in a skillet for extra texture.
- Serve the carnitas on warm corn tortillas with diced onion, chopped cilantro, and lime wedges.