Slow Cooker Carnitas Tacos
User Reviews
5
Slow Cooker Carnitas Tacos
Description
Slow Cooker Carnitas Tacos start with pork butt trimmed and cut into cubes, seasoned and browned to develop flavor. Pork is then slow-cooked with cumin, onion, bay leaves, oregano, lime juice, chicken broth, and orange juice to tenderize the meat and infuse it with bright and savory notes. After slow cooking, the pork is broiled briefly to crisp up the exterior, adding texture contrast to the soft interior. Serving the shredded pork on warm corn tortillas topped with chopped cilantro and red onion adds freshness and a mild bite that complements the rich pork. This preparation highlights the tender yet crisp qualities achievable with slow cooking combined with a final broil step.
The dish works well as a main serving for tacos at a casual meal or gathering. It pairs naturally with traditional accompaniments like salsa, lime wedges, and pickled onions, but those are not specified in the recipe. The flavors are balanced between the richness of the pork and the brightness from the citrus and herbs.
Ingredients
- 4 pound pork butt fat trimmed and cut into 2 inch cubes, or boneless country ribs, boneless
- 2 teaspoons vegetable oil
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 teaspoon cumin ground
- 1 onion peeled and quartered
- 2 bay leaf
- 1 teaspoon oregano dried
- 2 tablespoons lime juice fresh
- 1 1/2 cups chicken broth
- 1/3 cup orange juice
- 16 corn tortillas
- 1/2 cup cilantro chopped
- 1/3 cup red onion finely diced
Instructions
- Heat a large pot over medium heat, and add the oil. Season the meat with the salt and pepper and brown it in batches. Transfer the browned meat to a plate.
- After all the meat is browned, place it in a slow cooker along with the cumin, onion, bay leaves, oregano, lime juice, chicken broth and orange juice.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Remove the meat from the crock pot with a slotted spoon. Place the meat in a single layer on a sheet pan.
- Broil the meat for 5-7 minutes or until golden brown and crispy.
- Roughly shred the meat. Divide the meat between the tortillas. Top with cilantro and red onion, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 44g | 88% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 137mg | 46% |
| Sodium | 670mg | 28% |
| Potassium | 886mg | 19% |
| Sugar | 3g | 6% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 50mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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