Slow Cooker Carnitas Tacos

These Slow Cooker Carnitas Tacos are filled with tender, citrusy pork seasoned with warm spices and slow-cooked until fall-apart delicious. A quick broil makes the shredded pork crispy around the edges—perfect tucked into warm corn tortillas with pico de gallo, cilantro, and Cotija cheese.

🍑 The Ingredients

A savory, warmly spiced rub and bright citrus infuse the pork as it slow-cooks, creating tender, flavorful carnitas with deliciously crisp edges. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• Pork shoulder: Also called pork butt or Boston butt, this well-marbled cut becomes wonderfully tender after a long, slow cook. Bone-in or boneless both work; just remove the bone before shredding.
• Citrus: Fresh orange and lime juice add a bright, tangy note to the pork. Add the rinds to the slow cooker for extra aroma, then discard them before shredding.
• Spices: Oregano, cumin, chili powder, and cayenne give the carnitas a savory warmth. Adjust the cayenne to suit your preferred heat level.
• Onion and garlic: These add a flavorful base as the pork cooks. The strained cooking liquid can be spooned over the shredded pork before broiling to keep it moist and flavorful.
• Tortillas and toppings: Warm corn tortillas are a classic choice, but flour tortillas work, too. Add your favorite taco toppings alongside the pico de gallo, cilantro, and Cotija.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Carnitas

• Trim excess fat, but don’t remove it all. A little fat helps keep the pork moist and flavorful as it cooks.
• Arrange the onions under the pork. They create a flavorful bed and help keep the meat from sitting directly on the bottom of the slow cooker.
• Cook until fork-tender. Pork shoulders vary in size, so use the 8-to-12-hour range as a guide; the pork is ready when it shreds easily.
• Save the cooking liquid. Strain it and toss a little with the shredded pork before broiling to add moisture and flavor.
• Spread the pork in a single layer. This helps it crisp instead of steam; broil in batches if your baking sheet is crowded.
• Watch closely under the broiler. Carnitas can go from golden and crisp to over-browned quickly, so check as they cook and stir between rounds.
• Warm the tortillas before serving. They’ll be softer and easier to fold around the filling.

👩🏼‍🍳 How to Make Slow Cooker Carnitas Tacos

1. Step 1: In a small bowl, whisk the salt with the oregano, cumin, chili powder, and cayenne.

2. Step 2: Sprinkle the spice rub all over the pork shoulder. You won’t use all of the rub.

3. Step 3: Add a layer of onion to the bottom of your slow cooker. Add the seasoned pork shoulder. Add the garlic, bay leaves, lime juice (and rind), oranges (and rinds), beer, soda, and the rest of the spice rub.

4. Step 4: Cook on LOW for 8 to 10 hours. Remove the pork shoulder from the slow cooker and shred with two forks.

5. Step 5: Add some of the strained liquid from the slow cooker to the pork. Place under the broiler until crispy; toss once or twice, about 6 minutes.

6. Step 6: Build the tacos by placing the carnitas on warmed corn tortillas and garnish with pico de gallo and chopped cilantro.

🍽️ How to Serve

• Spoon the crispy carnitas into warm corn tortillas.
• Top with pico de gallo, fresh cilantro, and crumbled Cotija cheese.
• Serve with lime wedges for an extra squeeze of citrus.
• Add sliced avocado, diced onion, or your favorite restaurant-style salsa for more flavor and texture.
• Pair with homemade Mexican rice, authentic refried beans, or a simple Southwestern salad for a heartier meal.

🙋🏽‍♂️ Frequently Asked Questions

🌮 More Amazing Taco Recipes

Ready to make the best pork tacos this side of the Rio Grande? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!