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 minutes mins
Cook Time8 hours hrs
Broiling Time10 minutes mins
Total Time8 hours hrs 20 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 12 people
Calories: 275kcal
Author: The Carefree Kitchen
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 teaspoon Cumin or chili powder
- 1 tsp Dried Oregano
- 2 large Bay Leaves
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 2 large Limes juiced, add before serving
Jalapeno Ranch Coleslaw for Tacos
- ⅓ 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
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!
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