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5 from 4 votes

Recipe: Slow Cooker Pork Carnitas Tacos

These Slow Cooker Pork Carnitas Tacos are the perfect way to highlight our tender but crispy shredded pork. We serve this Mexican favorite with a homemade spicy slaw, cotija cheese and fresh cilantro for a simple and out of this world taco fiesta the whole family will love.
Prep Time10 mins
Cook Time8 hrs
Broiling Time10 mins
Total Time8 hrs 20 mins
Course: Main Course
Cuisine: Mexican
Servings: 12 people
Calories: 275kcal
Author: The Carefree Kitchen

Ingredients

Slow Cooker Pork Carnitas Recipe

  • 3-5 lb Pork Roast
  • ½ cup Orange Juice
  • 1 cup Chicken Broth
  • 1 large Onion yellow, white, or red onion minced
  • 1 med Jalapeño minced
  • 4 large cloves Garlic or about 4 tsp
  • 2 tsp Cumin or chili powder
  • 1 tsp Dried Oregano
  • 2 large Bay Leaves
  • 2 tsp Salt
  • 1 tsp Pepper
  • 2 large Limes juiced, add before serving

Jalapeno Ranch Coleslaw for Tacos

  • cup Ranch Dressing
  • 2 tablespoons Jalapenos diced small
  • 2 cups Shredded Cabbage Napa or red

Taco Ingredients

  • 12 small Corn Tortillas
  • ½ cup Cotija Cheese
  • 1 bunch Cilantro fresh, coarsely chopped

Instructions

How to Make Shredded Slow Cooker Pork Carnitas

  • Spray your crockpot with non-stick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño and garlic. Season with cumin, oregano, salt, pepper and top with bay leaves.
  • Cook on high for 5 hours or on low for 7-8 hours, until you can easily shred the roast with two forks. (Note: if the roast is difficult to shred, put the lid back on and cook for 30-60 more minutes, or until it’s easily shreddable).
  • Preheat oven to a low broil.
  • Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet. Use any remaining juices from the slow cooker to moisten the shredded pork.
  • Broil on low for 2 minutes and turn with tongs. Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy. Continue to add drippings (about ¼ cup at a time) from the slow cooker to keep the meat moistened.
  • Once you have broiled the shredded pork carnitas, remove and squeeze with fresh lime juice.

How to Assemble The Tacos

  • In a small bowl, combine the ranch dressing, diced jalapeños, and shredded cabbage.
  • Pre-heat a griddle, then lightly toast the corn tortillas on both sides.
  • To each warmed tortilla, add the shredded pork, a couple tablespoons of the ranch coleslaw, a sprinkle of cotija cheese and a teaspoon of chopped cilantro. Drizzle with your favorite hot sauce and enjoy!

Nutrition

Calories: 275kcal | Carbohydrates: 17g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 642mg | Potassium: 593mg | Fiber: 3g | Sugar: 3g | Vitamin A: 164IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 2mg