Slow-Cooker Pork Carnitas (Mexican Tacos)
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Unrated
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Prep Time
10 mins
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Cook Time
8 hrs
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Skillet Time
20 mins
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Total Time
8 hrs 30 mins
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Servings
10
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Calories
221 kcal
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Course
Main Course
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Cuisine
Mexican
Slow-Cooker Pork Carnitas (Mexican Tacos)
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One of my favorite Mexican dishes in the whole wide world is this Slow Cooker Pork Carnitas or Mexican Tacos. With these wonderful ingredients, pork never tasted so good. There's no ifs, ands or buts about it, these tacos are divine!
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Ingredients
- 4-5 pound boneless pork butt or shoulder roast, cut into 2 to 3 inch chunks
- 1 small onion, diced
- 3 tablespoons orange zest
- 2 cups orange juice
- 2 tablespoons lime zest
- 1 cup lime juice
- 2 tablespoons garlic minced
- 1 tablespoon oregano leaves or ground
- 1 tablespoon cumin, ground
- 1 jalapeno, seeded and chopped optional
- 4 bay leaves
- salt
- pepper
- 2 tablespoons olive oil or another vegetable oil of your choice
Tacos Ingredients
- 1-2 packages soft flour tortillas, large, any flavor
- jalapenos, seeded and chopped
- ripe avocado, chopped
- salsa, your favorite variety
- tomatoes, chopped
- cheese, shredded
- lime, sliced
- onions, sliced or chopped
- cilantro, fresh, chopped
- refried beans
Mojo Sour Cream
- 1 cup sour cream
- ¼ cup juice from slow cooker
- ½ tablespoon fresh cilantro, chopped
Instructions
Cook the Pork
- Turn slow cooker on high. Add onion, lime zest and juice, orange zest and its juice, garlic, cumin, oregano, jalapenos (if using), bay leaves, 3 teaspoons salt and 2 teaspoons pepper. Stir to combine.
- Rinse and dry the pork shoulder or butt with paper towel. Sprinkle roast with salt and pepper. Rub seasoning into roast. Place roast in slow cooker, fat side up. Cover and cook until pork roast is tender; between 3-4 hours on high or 6-8 hours on low. Cooking time will depend on size of pork roast. The pork should fall apart easily when poked with a fork.
- Once the pork is cooked transfer to a large bowl. Using two forks, shred the pork. Do not discard the juices in the slow cooker. If you like, skim excess fat off the top of the juices and discard. You also have the option of straining the liquid through a strainer to remove the onions and little bits. I don't usually do any of this. It's your choice. Remove the bay leaves.
Crisp the Pork
- Put oil in a large skillet, over medium to medium-high heat. Heat until it shimmers or a drop of water flicked in it dances. Add the pork. Whisk cooking liquids in slow cooker. Scoop out 1 cup and add it to the skillet. Cook, stirring occasionally, until the liquid has almost evaporated and pork is brown and crispy in spots; about 10 to 15 minutes. Press the pork on to the bottom of the skillet and leave it to brown for a minute or two. Turn over and repeat. Season with salt and pepper to taste.
- Transfer pork to an oven-safe serving bowl and place in oven to keep warm. Add about ½ cup of the remaining cooking liquid in your slow cooker to the pork to keep it moist while in the serving dish.
Make the Mojo Sauce
- Combine sour cream, broth, and cilantro in a small bowl and whisk well.
Serve
- Warm tortillas, according to package instructions, if desired. Place all of the toppings in small bowls or on a large cutting board so everyone can make up their own. Add pork and your favorite taco toppings to each tortilla. Add a squeeze of lime over the top of the pork. Drizzle with mojo sour cream and garnish with cilantro. Enjoy!
- Smear some refried beans in the center third of the tortilla. Add the cheese, pork and sour cream. Then add the vegetables, cilantro and salsa. Finish it off with a squeeze from a wedge of lime. Fold up the bottom edge and roll from the side. Leave one end open.
Notes
- Cook the pork roast on low heat until it's fork tender and falls apart easily.
- Skim off any excess fat that forms on top of the cooking liquid before adding it to your taco filling.
- Make sure not to overfill your slow cooker. This ensures that all of the ingredients are evenly cooked throughout.
- Don't discard the cooking liquid in the slow cooker. Use it to store and hold the carnitas so it doesn't dry out.
- Use two forks or shredding claws for shredding the cooked pork meat. It's faster and easier.
- For crispier bits, press the shredded pork on to the bottom of the skillet and leave it to brown for a minute or two and then repeat until it's as crispy as you want it.
- For more recipes that will have your mouth watering, check out our Spring Slow Cooker Recipes.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
9g
(3%)
Protein
22g
(44%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
74mg
(25%)
Sodium
86mg
(4%)
Potassium
527mg
(15%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
129IU
(3%)
Vitamin C
37mg
(41%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 74mg | 25% |
| Sodium | 86mg | 4% |
| Potassium | 527mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 37mg | 41% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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