Slow Cooker Carnitas Tacos
These pulled pork carnitas are tender yet crispy, packed with flavor, and surprisingly easy to make with just a few ingredients. Wow your family at dinner time with perfectly seasoned pulled pork with a hint of citrus.
Servings: 6 people
Calories: 815kcal
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!
Notes
Instant Pot Directions
- 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.
Nutrition
Calories: 815kcal | Carbohydrates: 16g | Protein: 54g | Fat: 58g | Cholesterol: 205mg | Sodium: 613mg | Potassium: 1039mg | Sugar: 11g | Calcium: 64mg | Iron: 5mg
