The Ultimate Guide to Making Irresistible Slow Cooker Pork Carnitas Tacos
There’s a special magic in a perfectly made taco, and these Pork Carnitas Tacos are no exception! Consistently ranking among family favorites, this recipe delivers an explosion of authentic Mexican flavors right to your dinner table. Forget complicated recipes; we’re harnessing the power of your crockpot to create incredibly tender, juicy, and perfectly crispy pork carnitas with minimal effort. Whether you’re planning a lively potluck, a casual family dinner, or simply craving a satisfying weeknight meal, these tacos are your answer. The best part? The flavorful slow-cooked pork is incredibly versatile, making it ideal for everything from nachos and burritos to quesadillas and bowls.
Why You’ll Absolutely Love This Crockpot Carnitas Recipe
This slow cooker pork carnitas recipe isn’t just delicious; it’s designed for convenience and versatility, making it a true kitchen hero. Here’s why it will quickly become a staple in your meal rotation:
- Minimal Prep Work Required: Life gets busy, and time in the kitchen is often limited. This recipe understands that! With just a few minutes of chopping and assembling, your crockpot does the heavy lifting, slow-cooking the pork to perfection while you go about your day. It’s perfect for those busy weeknights when you still want a homemade, flavorful meal without the fuss.
- Freezer-Friendly & Great for “Dump and Go” Meals: Planning ahead just got easier! You can prepare the ingredients in advance, combine them in a freezer bag, and store for up to three months. This makes it a fantastic option for meal prepping or having a delicious, ready-to-cook meal on hand for unexpected cravings or hectic schedules. Simply thaw and cook, or even cook from frozen with a slight adjustment to the cooking time.
- Incredibly Versatile: While these carnitas shine in tacos, their utility extends far beyond! The rich, savory, and slightly crispy pork is a fantastic base for a multitude of Mexican-inspired dishes. Think flavorful burrito bowls, hearty quesadillas, loaded nachos, or even as a protein boost for your favorite salad. You’ll never get bored with the possibilities.
Essential Ingredient Notes for Perfect Carnitas
Crafting incredible carnitas begins with understanding your ingredients. Here’s a closer look at the key components and how they contribute to the final dish:
- Pork Butt (or Pork Shoulder): This cut is the star of our carnitas, and for good reason! Pork butt, also known as Boston butt, or pork shoulder, is naturally well-marbled with fat. This fat is crucial for rendering down during the slow cooking process, creating that incredibly moist, tender, and flavorful meat that defines authentic carnitas. It stands up beautifully to long cooking times, ensuring your pork is fall-apart tender.
- Jalapeño: The jalapeño adds a subtle kick and a layer of fresh, peppery flavor that complements the richness of the pork and the vibrancy of the citrus. If you’re sensitive to spice, feel free to reduce the amount or omit it entirely. For those who love heat, you can even leave some of the seeds in!
- Citrus Juices (Orange and Lime): These aren’t just for flavor; they play a crucial role in tenderizing the meat and brightening the overall profile of the carnitas. The acidity from the orange and lime juices helps break down the pork fibers, ensuring maximum tenderness, while also infusing the meat with a zesty, authentic Mexican taste.
- Mexican Spices (Chili Powder, Oregano, Cumin, Salt, Pepper): This blend of spices forms the aromatic heart of our carnitas. Chili powder provides a warm, earthy base, oregano adds a fragrant, slightly bitter note, and cumin brings its distinctive smoky, savory essence. Together with salt and pepper, these spices create a robust flavor profile that is both comforting and exciting.
- Mango Avocado Salsa: While the carnitas are delicious on their own, a fresh salsa truly elevates the experience. Our homemade Mango Avocado Salsa offers a perfect balance of sweet, creamy, and tangy notes that beautifully cut through the richness of the pork. However, feel free to use your favorite topping, whether it’s a traditional red salsa, vibrant green salsa, or a store-bought alternative.
Easy Step-by-Step Instructions for Slow Cooker Carnitas
Getting that perfect balance of juicy tenderness and crispy edges for your pork carnitas is surprisingly simple with a slow cooker. Follow these steps for a truly unforgettable meal:
- Prepare the Pork: Begin by taking your pork butt (or shoulder) and cutting it into 4-6 large, manageable pieces. This helps the pork cook more evenly and allows the flavors to penetrate deep into the meat.
- Combine Ingredients in Crockpot: Next, finely chop your onion, mince your garlic, and prepare your jalapeño (minced, or sliced if you prefer less heat). Add the chopped pork, onion, garlic, jalapeño, chili powder, oregano, cumin, salt, pepper, lime juice, orange juice, and chicken stock into your large crockpot. Give everything a good stir to ensure the pork is well coated with the spices and liquids.
- Slow Cook to Perfection: Secure the lid on your crockpot and cook on high for 6 hours, or on low for 8 hours. The goal is for the pork to become incredibly tender, easily falling apart with a fork. You’ll know it’s ready when it literally shreds itself.
- Shred the Meat: Carefully remove the cooked pork pieces from the crockpot and transfer them to a large bowl or a clean cutting board. Using two forks, shred the meat into smaller, bite-sized pieces. Don’t discard the flavorful cooking juices remaining in the crockpot – these are liquid gold!
- Crisp it Up (The Carnitas Secret!): This step is what truly transforms regular pulled pork into crispy, irresistible carnitas. Place the shredded pork onto a large baking sheet, spreading it out into a single layer. Drizzle some of the reserved cooking juices from the crockpot over the top of the pork.
- Broil for Crispiness: Place the baking sheet under your oven’s broiler on high. Broil for 5-10 minutes, keeping a very close eye on it. You’re looking for the edges of the meat to start browning and becoming crispy. Toss the pork halfway through to ensure even crisping on all sides. This process creates those desirable caramelized, crunchy bits that are the hallmark of fantastic carnitas.
- Assemble Your Tacos: Now for the best part – building your tacos! I personally love using soft flour tortillas, but corn tortillas are a classic and delicious alternative if you prefer. Pile a generous amount of the warm, crispy pork carnitas onto each tortilla. Top with your favorite fixings. I highly recommend our Mango Avocado Salsa for a fresh, bright contrast, along with a sprinkle of fresh cilantro. Enjoy them warm and savor every bite!
Leftover Storage Instructions
Cooked pork carnitas are fantastic for meal prep! Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm in the microwave or oven until heated through. For best results, re-crisp briefly under the broiler if reheating in the oven.
Frequently Asked Questions About Pork Carnitas
While both involve slow-cooked, shredded pork, the key difference lies in the preparation and flavor profile. Pulled pork is typically slow-cooked (often in a smoker or crockpot) until incredibly tender, then shredded and usually tossed with a barbecue-style sauce. Carnitas, on the other hand, are a specific variety of pulled pork, originating from Mexico. They are also slow-cooked until tender, but crucially, they are then crisped up, often by broiling or frying, to develop those delicious caramelized, crunchy edges. Furthermore, carnitas are seasoned with a distinct blend of Mexican spices and often cooked with citrus juices, giving them a unique and vibrant flavor that sets them apart from traditional American pulled pork.
Absolutely! This pork carnitas recipe is perfect for freezing, making meal prep a breeze. To freeze uncooked carnitas, combine all the raw ingredients (except for the orange juice and lime juice, which are best added when ready to cook) in a large freezer-safe bag. Seal tightly, removing as much air as possible, and store in the freezer for up to 3 months. When you’re ready to cook, thaw the bag overnight in the refrigerator, then proceed with the recipe instructions. Alternatively, you can place the frozen pork directly into the crockpot, adding an additional 2 hours to the total cook time.
Yes, preparing carnitas ahead of time is a great way to save time on cooking day. You can add all the ingredients (again, except for the orange juice and lime juice if marinating for more than 2-3 hours) to a large storage bag or an airtight container. Store it in the fridge for up to 24 hours to allow the flavors to meld. If you’ve omitted the citrus for a longer marination, add them to the crockpot right before you begin the slow cooking process.
For the most authentic and delicious carnitas, pork shoulder or pork butt is traditionally used. These cuts are ideal because they have a high fat content and connective tissue. During the long, slow cooking process, the fat renders and the connective tissue breaks down, resulting in incredibly moist, tender, and juicy pork. This fat also helps in creating those desirable crispy, caramelized bits when the pork is broiled at the end.
Helpful Kitchen Tools for Effortless Carnitas
A Crockpot/Slow Cooker: The star of this recipe! You will want to make sure the slow cooker you use is at least 6 quarts large to comfortably fit the pork and other ingredients. Any smaller, and the carnitas might take longer to cook or simply not fit.
Serving Suggestions for Your Pork Carnitas Tacos
The beauty of homemade pork carnitas tacos is that you can customize them to your heart’s content! While they’re undeniably delicious on their own, pairing them with the right toppings and sides truly elevates the experience.
Personally, I can’t recommend enough pairing these succulent pork carnitas tacos with my Mango Avocado Salsa and a generous sprinkle of fresh cilantro. The vibrant, sweet, and creamy notes of the salsa, combined with the herbaceous freshness of cilantro, create a perfect counterpoint to the rich, savory pork. It’s a flavor combination that’s incredibly fresh and bright, complementing the meat beautifully.
Other fantastic topping ideas include:
- Traditional Salsas: Whether you prefer a mild restaurant-style red salsa, a zesty green tomatillo salsa, or a fiery habanero creation, your favorite salsa will always be a hit.
- Cheese: A sprinkle of crumbled cotija cheese, shredded Monterey Jack, or a Mexican blend adds a creamy, salty finish.
- Fresh Vegetables: Thinly sliced radishes, finely diced white onion, shredded lettuce, or a squeeze of fresh lime juice provide crunch and acidity.
- Crema or Sour Cream: A drizzle of Mexican crema or a dollop of sour cream adds a cooling tang.
If you’re looking for the perfect simple and quick side dish to complete your taco night, be sure to check out my Mexican Corn Salad. Its creamy texture and sweet-tart flavors are a classic combination that’s always a hit in our home!
Additional Versatile Ideas for Using Leftover Pork Carnitas
This slow cooker pork is wonderfully versatile, ensuring you’ll never get bored even if you make a large batch. It’s truly a gift that keeps on giving!
- Burrito Bowls: Serve the carnitas over rice with beans, corn, avocado, and your favorite salsa for a healthy and satisfying bowl.
- Salad Topping: Add a generous portion of warm carnitas to a fresh green salad for a hearty meal.
- Quesadillas & Burritos: Stuff into a tortilla with cheese and other fillings to make delicious quesadillas or robust burritos.
- Pork Carnitas Nachos: Layer over tortilla chips with melted cheese, jalapeños, and all your favorite nacho toppings for an epic snack or appetizer. Check out my Pork Carnitas Nachos recipe for inspiration!
- Plain with Sides: Enjoy the succulent meat simply on its own with a side of traditional rice and beans for a comforting, homestyle meal.
This recipe yields a substantial amount of meat, giving you ample opportunities to get creative in the kitchen and enjoy these fantastic flavors in a variety of ways throughout the week.
You May Also Enjoy… More Delicious Mexican & Slow Cooker Recipes
- Crockpot Mexican Beef Barbacoa Recipe
- Easy Instant Pot Carne Asada Tacos
- Super Tender Crockpot Beef Short Ribs
- Grilled Chicken Street Tacos with Cilantro Lime Butter
Thank you so much for stopping by and taking the time to explore this delicious recipe. If you made these incredible slow cooker pork carnitas, I would absolutely love to hear from you in the comments section below! Your feedback and experiences mean the world. If you want to keep up with what The Erhardts are Eating (and exploring), be sure to follow along on Facebook, Instagram, Pinterest, Twitter& Youtube.
Happy Eating!
Crockpot Pork Carnitas Tacos
Caitlyn Erhardt
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Ingredients
- 3 Lbs Pork Butt
- 1 Onion Chopped
- 5 Cloves Garlic Minced
- 1 Jalapeno Minced – Optional
- 1 tablespoon Chili Powder
- 1 tablespoon Oregano
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Lime Juice
- ¼ Cup Orange Juice
- ¼ Cup Chicken Stock
For Serving
- 12 Corn or Flour Taco Tortillas
- Mango Avocado Salsa Optional
- ¼ Cup Fresh Cilantro
- White Onion Diced
Instructions
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Chop the pork butt or shoulder into 6 large chunks. Place all ingredients (pork, onion, garlic, jalapeño, spices, lime juice, orange juice, chicken stock) into a crockpot and cook on high for 6 hours, or low for 8 hours. The meat should be extremely tender and falling apart when finished. Once finished, remove the pork and shred it into pieces, reserving the cooking liquid.
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Spread the shredded pork onto a cookie sheet in an even layer. Drizzle some of the reserved cooking juices over the top. Broil for 5-10 minutes on high until the meat is crispy and browned, flipping halfway through for even crispiness.
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To serve, place a generous amount of the crispy pork carnitas onto a corn or flour tortilla. Top with Mango Avocado Salsa, fresh cilantro, diced white onion, or your favorite taco toppings. Enjoy warm!
Notes
Freezing Instructions: To freeze uncooked carnitas, combine all ingredients (except lime and orange juice, which should be added when ready to cook) in a large freezer bag, seal, and store in the freezer for up to 3 months. Either let thaw in the fridge overnight before cooking, or place directly into the crockpot frozen and add an additional 2 hours to the overall cook time.
Prep Ahead Instructions: All ingredients can be added to an airtight bag or container and allowed to marinate in the fridge for up to 3 hours. If you plan to marinate longer or overnight, leave the orange juice and lime juice out and add those in when you’re ready to start slow cooking.
Nutritional Information does not include Mango Avocado Salsa or any additional toppings. Please see the recipe notes for the Mango Avocado Salsa recipe for detailed nutritional information.
Nutrition
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