These mouthwatering Carnitas Tacos are made with juicy slow-cooked pork that’s finished under the broiler for the best crispy texture. They’re easy to make, totally hands-off, and full of authentic flavor!
If you’re pressed for time, I have you covered! My Instant Pot Carnitas are just as delicious and ready in about an hour.
There is truly nothing more delicious and easier to make than Slow Cooker Carnitas. It’s slow-cooked (aka hands-off) in orange juice, spices, and aromatics for 8 hours and then broiled until the edges become crispy. It’s a simple dish, but it has so many flavors and textures to love.
You can use carnitas in tons of recipes, but today it’s all about the best in my opinion – Carnitas Tacos. Tender, carnitas piled on a warm corn tortilla with onions, cilantro, and lime juice. So amazing!
This recipe is nice and simple so that each ingredient really gets a chance to shine. Of course, you can always customize the recipe with your favorite spices and toppings to make your perfect carnitas taco.
Ingredients
- Pork shoulder — The star of this recipe! I’m using boneless, skinless pork shoulder (sometimes called pork butt) so it’s easier to prep and shred.
- Orange — Freshly squeezed orange juice lends a bright, citrusy flavor that complements the pork wonderfully. You can also use 1/4 cup of chicken broth if you prefer.
- Aromatics — Garlic, white onion, and jalapeno infuse the pork shoulder with tons of flavor. Feel free to adjust the quantities to your taste.
- Spices — A simple blend of chili powder, dried oregano, ground cumin, kosher salt and pepper. For extra flavor, use a little bit of cinnamon too.
Tortilla and Topping ideas
I like to keep carnitas tacos simple and serve them on warm corn tortillas with chopped red onion, cilantro, and lime wedges.
Feel free to go with flour tortillas or hard shells if you prefer, and add all the toppings you like! Homemade pico de gallo, pickled red onions, easy guacamole, and crumbled feta cheese are all great options. And my sweet peach salsa and/or mango salsa complement the flavor of the pork beautifully.
How to Make The Best Carnitas Tacos
Prep and season the pork shoulder:
- First, cut the pork shoulder into large chunks and place it in the slow cooker.
- Evenly coat the pork with the chopped garlic and seasonings. It’s not necessary to use olive oil or vegetable oil either.
- Then, stir in the fresh orange juice and add the chopped onion and jalapeños.
Slow cook, then crisp the carnitas:
- Cover and slow cook on low for 8 hours or until the pork shreds easily.
- Once tender, use two forks to shred the pork and mix it with the liquid in the pot.
- To make them extra crispy, spread the pork on a baking sheet and broil for about 7-10 minutes. Stir the carnitas occasionally so all the pieces get a little crispy.
Don’t have a crockpot? You can make carnitas in a large pot on the stovetop as well! Just place the pork into your pot with the seasonings, aromatics, and orange juice. Then, cover and simmer until the pork is tender, and finish the recipe as written.
Assemble your tacos:
- Add a little vegetable oil to a pan frying and warm your tortillas over medium-high heat, then fill each taco with a layer of carnitas.
- Top each one with your favorite toppings like sour cream chopped red onion, cilantro, and a squeeze of fresh lime.
Olivia’s Recipe Tips
- For the best flavor, it’s important to use fresh orange juice. Bottled orange juice has added sugars that affect the taste and texture of the pork.
- Keep the slow-cooker lid on while the carnitas cook. Removing the lid will release the steam and heat that’s built up over time.
- Feel free to adjust the spice level to your preference by adding more jalapeños or leaving the seeds in.
More Taco Recipes
Looking for more ways to switch up taco night? I have plenty of recipes for you to try! My ground beef tacos and ground turkey tacos are ready in under 30 minutes and a weeknight staple in our house!
If you have a little more time, try these authentic carne asada tacos with tender marinated steak. Or, fire up the grill and make grilled fish tacos with red cabbage cole slaw.
You can have breakfast for dinner on taco night too! Whip up these easy breakfast tacos that are packed with veggies and flavor. And for low carb version, try my taco salad too.
How to Store and Meal Prep Homemade Carnitas
You can keep leftover carnitas in an airtight container in the fridge for up to 5 days. I love to use the leftovers in these healthy carnitas meal prep bowls. They also make a great taco salad – just be sure to store the meat and cold ingredients separately.
If you want to freeze the leftovers, you can do so before or after you cook the carnitas. Simply portion them into freezer bags (once cooled) and freeze for up to 4 months.
When you’re ready to reheat, place the thawed carnitas in the slow cooker until they’re warmed through. They also reheat great in the microwave if you’re in a hurry!
What to Pair With Carnitas Tacos
Most often, we’ll stick with classic sides like Mexican rice, refried beans or pressure cooker beans. When we want something a little lighter, it’s usually a big tray of seasonal roasted vegetables or fresh grilled corn in the summer.
This pork carnitas recipe is also great with quesadillas and burrito too.
The citrus flavors in the carnitas pair especially well with fruit, so this black bean mango salad, spinach fruit salad, or grilled pineapple would also be delicious.
Pork carnitas tacos aren’t complete without chips and salsa! If you’ve never made your own, my easy avocado salsa and mango salsa recipes are a great place to start!
Frequently Asked Questions
You can certainly serve the carnitas right out of the slow cooker. However, authentic carnitas have that crispy texture that you can really only get with an extra step of cooking at the end. If you don’t want to use your broiler, you can crisp the carnitas in a skillet instead.
Absolutely! I usually prep this recipe the night before, so I can just pop it in the crock pot in the morning. You can cut the pork, chop the veggies, and juice the orange to save time when you’re ready to cook.
Both dishes involve slow cooking for several hours. But, carnitas require the extra step of crisping the meat.
If you enjoy this recipe, be sure to leave a star rating and let me know how it goes in the comments below! And don’t forget to check out the full collection of Mexican recipes here at Primavera Kitchen!
More Mexican Recipes To Try
Carnitas Tacos
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Ingredients
- 3.5 pounds pork shoulder skinless and boneless
- 3 garlic cloves chopped
- 1 teaspoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 small white onion chopped
- 1 orange juiced
- 1 jalapeno pepper deseeded and finely diced
- Salt and black pepper to taste
- Toppings: chopped red onion, finely chopped cilantro, 6 tortillas and limes.
Equipment
Instructions
- Prepare Pork Shoulder: Cut the pork shoulder into chunks and place in a slow cooker or large pot.
- Season Pork: Add the chopped garlic, chili powder, dried oregano, ground cumin, and a generous amount of salt and black pepper to the pork. Mix well to coat.
- Add Remaining Ingredients: Stir in the chopped onion, orange juice, and finely diced jalapeño pepper.
- Slow Cook: Cover and cook on low for 8 hours or until the pork is tender and easily shreds.
- Shred Pork: Once cooked, shred the pork with two forks and mix it with the juices in the pot.
- Crisp Carnitas: For extra crispy carnitas, spread the shredded pork on a baking sheet and broil in the oven for 7-10 minutes, stirring occasionally, until edges are crispy.
- Prepare Tacos: Warm the tortillas. Fill each tortilla with the carnitas and top with chopped red onion, finely chopped cilantro, and a squeeze of lime.
Tips
- Warm the tortillas before assembling your tacos so they don’t break.
- Use fresh ingredients for the most authentic flavor.
- You can skip the broiler and crisp the pork on the stovetop if preferred.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Olivia says