Description
These slow cooker carnitas tacos feature tender, flavorful pork shoulder that is finished under the broiler for crispy, caramelized edges. It’s a set-it-and-forget-it recipe that delivers restaurant-quality texture with minimal active effort.
Ingredients
- 3–4 lbs pork shoulder or Boston butt (boneless preferred)
- 1 cup orange juice (freshly squeezed)
- ½ cup lime juice
- 1 large white onion, sliced into thick rings
- 2 teaspoons dried oregano (Mexican oregano preferred)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder (pure, not blend)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable or neutral oil
- 1 bunch fresh cilantro, chopped
- Corn tortillas or taco shells
- 1–2 bay leaves (optional)
- 1–2 chipotle peppers in adobo, minced (optional)
Instructions
- Pat the pork shoulder dry with paper towels and cut into 2-3 inch chunks.
- Season the pork chunks generously with salt, pepper, cumin, coriander, chili powder, garlic powder, and onion powder. Rub spices into the meat.
- Place sliced onion rings at the bottom of a 6-quart slow cooker to act as a rack.
- Add the seasoned pork chunks on top of the onions.
- Pour in the orange juice and lime juice. Add bay leaves and chipotle peppers if using. The liquid should come halfway up the pork.
- Cover and cook on LOW for 6-8 hours (or HIGH for 4-5 hours) until the pork is fork-tender.
- Remove the pork from the slow cooker. Discard bay leaves and large onion pieces.
- Shred the pork using two forks into bite-sized pieces. Reserve about ½ cup of cooking liquid.
- Preheat the oven broiler to high.
- Line a baking sheet with foil and lightly grease it. Spread the shredded pork in a single layer on the sheet.
- Drizzle the pork with 1 tablespoon of neutral oil.
- Broil for 5-7 minutes, rotating the pan halfway through, until edges are dark brown and crispy. Watch closely to prevent burning.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos with the crispy carnitas, diced onions, fresh cilantro, and a squeeze of lime.
Notes
[‘Do not skip the broiling step; it is essential for creating crispy edges and caramelization.’, ‘Spread the pork in a single layer on the baking sheet to ensure even crisping; crowding will steam the meat.’, ‘Shred the pork while it is still warm for easier handling.’, ‘Save the cooking juices to use as a dipping sauce or drizzle over the tacos.’, ‘Use a heavy-duty baking sheet to prevent warping under the broiler.’, ‘For a spicy version, add minced chipotle peppers in adobo sauce.’]
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco per serving (
- Calories: 350
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 4
- Fiber: 1
- Protein: 30
Keywords: slow cooker carnitas, crispy tacos, pork shoulder recipe, easy tacos, meal prep, gluten-free dinner