Crispy Slow Cooker Pork Carnitas are the ultimate of taco fillings! Shredded pork is perfectly seasoned and slow-cooked with a hint of tangy citrus then finished off with a quick pan fry for the most inexplicable combination of crispy and melt-in-your-mouth flavor.
Craving restaurant-worthy authentic Mexican flavor? Look no further. Crispy Slow Cooker Carnitas Tacos has been one of my go-to recipes for decades. Feed a hungry crowd with only 10 minutes of prep!
This mouth-watering favorite is also extremely versatile. Spice up your breakfast routine with a Mexican-style omelet. Use as a quesadilla filling, make flavorful enchiladas or crowd-pleasing nachos, or simply serve with your favorite side.
What are Pork Carnitas?
Carnitas is the Mexican version of pulled pork, traditionally slow cooked in lard with traditional Mexican flavors. When done right, this aromatic dish is crisp on the outside and juicy on the inside.
Meat: Pork shoulder or Butt (sometimes called Boston Butt – check with your local grocery store) is the best cut of meat to achieve that unique crispy outer, tender inner texture when making slow cooker Carnitas tacos.
Orange Juice: Store-bought or freshly squeezed can be used, whichever pulp content you prefer or have on hand.
Lime Juice: Fresh squeezed is preferable, but store-bought lime juice also works.
Beef Broth: Regular or low-sodium beef broth or stock.
Onion: Regular yellow onion. Quartering your onion in large chunks releases the flavor while making it easy to remove the meat later.
The Secret to Good Carnitas
The traditional way of making Mexican Carnitas may be to cook the pork in lard, but it’s possible to achieve similar tender results with this healthier citrus juice slow cook method. The magic happens in the quick pan fry at the end. The goal is a good mixture of tender pieces and crispy golden bits.
No need to worry about overcrowding the skillet, but for more crispy bits, split your pork into separate batches.
Chef Tip! Reserve liquid from the slow cooker to add to the pork after frying. This yields the juiciest Carnitas and helps the meat stay moist if you’re prepping ahead.
Carnitas Tacos Topping Ideas
Crispy Pork Carnitas in a skillet warmed corn tortilla is akin to bliss. I like to arrange toppings with a “choose your own adventure” mindset. I’ve listed some of my family’s favorite choices:
- Shredded Lettuce/Cabbage (finely shredded radicchio or cabbage is always a hit)
- Diced Tomatoes
- Sliced Onions
- Roasted Vegetables (peppers, onions, etc)
- Cheeses like Cotija or Shredded Colby Jack
- Mexican White Cheese
- Chopped Cilantro
- Avocado
- Lime Wedges
- Sour Cream
- Salsa
- Pico de Gallo
- Jalapeño
- Poblano Cream Sauce
- Avocado Crema (featured in photos)
The best part about this recipe is the versatility. Think beyond tacos. Top nachos and burrito bowls or make a Tex-Mex salad with these easy slow cooker Carnitas.
Recipe FAQs
Relatively tough and fatty cuts like Pork Shoulder and Pork Butt (sometimes called Boston Butt) are best as they benefit from the long, slow cooking method. Shoulder is my go-to as it has an optimum fat content to create flavorful, melty carnitas.
Carnitas are like the Mexican version of pulled pork. The flavors include orange and lime juices as well as garlic and special seasonings.
Cool the prepared carnitas and store in the refrigerator for up to 3-4 days in an airtight container.
Yes! After removing it from the slow cooker. They make a great freezer meal and can be stored frozen for about 3 months. Reserve a bit of the cooking liquid and store it separately. Thaw in the refrigerator and reheat on the stove, microwave, or covered in the oven.
Of course, you can use carnitas as the protein for any of your favorite Mexican dishes like quesadillas, enchiladas, nachos or tostadas. If you’re trying to expand your recipe compilation, here are a few more ideas you may like to try:
Carnitas BBQ Flatbread Pizzas
Loaded Carnitas French Fries
Carnitas Omelets
Crispy Carnitas Loaded Potato Skins
Carnitas Topped Mac & Cheese Bowl
Carnitas over Mexican Rice
You don’t have to. I prefer “drop and go” slow cooker recipes and this falls into that category. Drop the ingredients into the slow cooker and let it be until the meat is fully cooked through.
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Slow Cooker Carnitas Tacos
Ingredients
Carnitas
- 3 lbs Pork Shoulder or Pork Butt
- 1 tablespoon Vegetable Oil To keep meat from sticking to skillet
- 5 cloves Garlic Peeled
- 1 Bay Leaf
- 1 Onion Peeled and quartered
- 3 cups Orange Juice
- ⅓ cup Lime Juice
- 14.5 oz Beef Broth May need more/less, enough to cover pork
- 1 tsp Salt Salt to taste
- 4 Tbsp Vegetable Oil
Tacos
- Corn or Flour Tortillas
- Shredded Cabbage or Lettuce
- Diced Tomatoes
- Red Onion
- Chopped Cilantro
- Sour Cream
- Salsa
- Cheese Cotija or Colby Jack
Instructions
- Preheat a large pot or skillet over medium-high heat with 1 tablespoon of vegetable oil. Sear all sides of pork shoulder to till you get a brown crust to seal in the juices, for fork tender meat.
- Transfer pork shoulder to a crockpot and pour in orange juice. Add lime juice (optional) for a little more acidity. Add in enough beef broth to cover your meat the rest of the way. Place bay leaf, garlic cloves, and quartered yellow onion in crockpot.
- Cook Carnitas on low for 4-5 hours.
- Remove meat with tongs and shred into bite-sized pieces with tongs or two forks. Pieces don't need to be completely uniform.
- This is where the magic happens! Preheat vegetable oil in a cast iron skillet, (a regular skillet works if you don't have one on hand). Add shredded pork to skillet, sprinkle with salt, and fry until edges are crispy. You may need to split this step into separate batches. A balance of crispy and tender pieces is the overall goal.
- Squeeze with fresh lime juice or any of your favorite, fresh toppings. Enjoy in Carnitas tacos, burrito bowls, or tostadas!
Recipe Notes
- Add 1 tablespoon vegetable oil to instant pot and turn on Saute. When hot, sear all sides of pork shoulder to till you get a brown crust to seal in the juices.
- Press the Pressure Cook/Manual Button (or use Meat/Stew) and then the +/ – button (or dial) to choose 20 minutes per lb of pork.
- After the cooking time has finished, turn the steam release knob to the Venting position (or push button) to manually Quick Release the remaining pressure/steam.
- When the pin in the lid drops down, open it and remove the meat to a large bowl. I usually let the meat rest a few minutes while I cut up the veggies. Remove the meat using tongs or a slotted spoon.
- Proceed to the rest of the directions to shred and quick fry the carnitas for delectable crispy ends.
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