Slow Cooker Carnitas Tacos

These Slow Cooker Carnitas are made with pork shoulder, citrus, garlic, and spices, then crisped under the broiler for irresistible crispy edges. Perfect for tacos, burrito bowls, nachos, and meal prep, this easy carnitas recipe delivers restaurant-style flavor with minimal effort.

Course Dinner

Cuisine Mexican

Keyword carnitas

Prep Time 15

Cook Time 8 5

Servings

Calories 331kcal

Author Jesseca

Ingredients

4 pounds boneless pork shoulder
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1 medium onion chopped
6 cloves garlic minced
½ cup orange juice
1 chipotle pepper in adobo sauce minced
Juice of 2 limes

Instructions

Trim any large pieces of excess fat from the pork shoulder, but leave some fat behind. The fat helps keep the meat tender as it cooks.
In a small bowl, combine all of the seasonings
Rub the seasoning mixture all over the pork shoulder, pressing gently so it sticks.
Place the chopped onion and minced garlic into the bottom of a 6-quart slow cooker. Set the seasoned pork shoulder on top of the onions and garlic.
Pour the orange juice and lime juice around the pork. Sprinkle the minced chipotle pepper over the top.
Cover with the lid and cook on LOW for 8-10 hours, until the pork is very tender and easily shreds with a fork.
Carefully transfer the pork to a large cutting board or baking sheet. Reserve the cooking liquid in the slow cooker.
Use two forks to shred the pork into bite-sized pieces.
Turn your oven broiler to HIGH.
Spread the shredded pork into an even layer on a large baking sheet. Spoon several tablespoons of the reserved cooking liquid over the top.
Broil for 4-5 minutes, or until the edges begin to brown and crisp. Watch carefully to prevent burning.
For extra crispy carnitas, stir the pork and broil for an additional 1-2 minutes.
Serve immediately in warm tortillas with your favorite toppings.

Notes

Pork shoulder is the best cut for carnitas because it becomes tender and shreds easily after slow cooking.
Don't skip the broiler step. This is what gives carnitas their signature crispy edges.
Save the cooking liquid. It adds moisture and flavor when reheating leftovers.
Leftover carnitas can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition