Slow Cooker Mexican Pork Carnitas Tacos
User Reviews
5
-
Prep Time
5 mins
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Cook Time
6 hrs
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Total Time
6 hrs 5 mins
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Servings
6
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Course
Main Course
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Cuisine
Tex-Mex
Slow Cooker Mexican Pork Carnitas Tacos
Description
This recipe for Slow Cooker Mexican Pork Carnitas Tacos begins with cutting pork shoulder into chunks rubbed with a blend of cumin, chipotle powder, salt, oregano, and black pepper. The pork is slow cooked with quartered onion, minced garlic, jalapeño (seeds removed unless more heat is desired), and fresh orange juice which lifts the flavor profile.
Cooking on low for 6-8 hours breaks down the connective tissue and fat in the pork shoulder, producing tender meat that shreds easily. After shredding, the meat is spread on a baking sheet, drizzled with reserved cooking juices, and broiled to create crisp, caramelized edges enhancing texture and taste.
The carnitas are suited for tacos but can be used in other preparations needing flavorful shredded pork. The use of orange juice and jalapeño balances heat and citrus, while the spice rub adds depth.
Adjustments can be made with different cuts of pork or cooking times for different quantities. Leftover meat stores well, and saving cooking juices allows reheating without drying out the pork. The recipe permits stovetop adaptation by adding broth and cooking with a lid on for a shorter time.
Ingredients
- 3 lbs pork shoulder roast
- 2 tsp cumin ground
- 1 tbsp chipotle powder
- 1½ tsp salt
- 2 tsp oregano dried
- 1 tsp black pepper ground
- 1 white onion quartered
- 2 cloves garlic minced
- 2 orange juiced
- 1 jalapeño membranes and seeds removed
Instructions
- Prepare Dry Rub: In a small bowl combine the cumin, chipotle powder, salt, oregano, and black pepper, stir to combine.
- Prepare Meat: Cut the roast into 2-3 inch chunks.
- Rub down the pork roast with the seasoning. Place the roast into the slow cooker.
- Add Ingredients to Slow Cooker: Add the quartered onion, minced garlic, sliced jalapenos, and orange juice.
- Cook: LOW heat for 6-8 hours.
- Shred: Remove the roast from the slow cooker and shred. Save the juices from cooking the meat. (I like to save the juices in a sealed plastic container, I use it when crisping the meat, and also save it for helping to reheat any leftovers)
- Broil: Preheat the broiler in the oven for 5 minutes.
- Spread the shredded meat onto a large baking sheet. Drizzle with the leftover juices from cooking the meat.
- Broil until bits of the meat begin to crisp and caramelize, about 2-3 minutes. Remove from the broiler.
Notes
- "Pork shoulder" is also called pork butt; boneless is fine.
- Organic or well-washed oranges are preferred since juice and the orange go into the cooker.
- Removing jalapeño seeds reduces heat; leaving seeds or using a hotter chile increases spiciness.
- General serving size is 1/3 to 1/2 pound of pork per person for shredding.
- Cook times vary by pork weight: 1-3 lbs for 6-8 hours low, 3-6 lbs for 10 hours low or 6 hours high, 6-8 lbs for 12 hours low.
- Pork should reach 190-195°F internal temp; shredding is easiest around 200°F.
- No need to trim fat before cooking; most renders off. Excess can be removed after.
- For stovetop, add 2 cups chicken broth and cook covered 2-3 hours on medium, stirring as needed.
- Keep leftover pork refrigerated in a sealed container with reserved juices for reheating.
- Chilled cooking liquid will separate fat, which can be removed if desired or stirred back in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 261kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 93mg | 31% |
| Sodium | 710mg | 30% |
| Potassium | 609mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 28mg | 31% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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