Slow Cooker Pork Carnitas Tacos
The juiciest, most flavorful pork carnitas tostadas made in the slow cooker is what you'll get with this drool-worthy recipe.
from votes
The juiciest, most flavorful pork carnitas tostadas made in the slow cooker is what you’ll get with this drool-worthy recipe.
The slow cooker creates tender, flavorful pork you can load into a tortilla and top with guacamole, Pico de Gallo, and a squeeze of fresh lime- it’s perfection.
This is one of those recipes you can set and forget about until your house is exploding with the aroma of something epic about to happen. Why go to the taqueria when you can BE the taqueria, you know?
Jump to:What are Pork Carnitas
Carnitas are made from seasoned pork meat that has been cooked on low heat and slow (for a long time), then shredded and pan-fried until the edges get crispy and browned -with this final step being optional.
This heavenly cooked pork meat is most often used as a filling for tacos, tamales, burritos, amongst other delicious things- which we will get into later.
The slow cooker makes this recipe a simple option for weeknight dinners without having to go out to eat! Leftovers also taste like a million bucks.
Ingredients
You’ll find a printable recipe card with the measurements and directions below, but first, let’s take a look at the ingredients you’ll need to make these pork carnitas:
- Pork shoulder roast: other cuts of pork you can use are pork butt, pork loin and boneless pork chops.
- Salt and pepper: for seasoning.
- Spices: dried oregano, cumin, and chili powder make a tasty pork rub.
- Olive oil: for mixing with the spices and creating a “wet rub.”
- Aromatics: chopped onion and garlic add an incredible flavor and aroma.
- Jalapeño: add it seeded and ribs removed.
- Orange: for more flavor and a slightly sweet note.
- Vegetable oil: for pan-frying the shredded pork.
- Corn tortillas: or my homemade paleo tortillas.
- Toppings: your favorites! I added shredded cheddar cheese, salsa, guacamole, avocado slices, and sour cream. Keep reading for more tasty ideas.
Best Cut of Pork for Carnitas
When it comes to the best cut of pork, I like using pork shoulder or pork butt. It has a little more fat, which helps keep the meat tender. Otherwise, you can also use pork loin and boneless pork chops.
How to Make Pork Carnitas in the Slow Cooker
Grab your slow cooker, and let’s make some pork carnitas!
Rinse the pork with water and pat dry with a paper towel. Transfer it to a large cutting board.
Whisk the olive oil with spices, salt, and black pepper to form a paste in a small bowl.
Using your hands, spread the ‘wet rub’ onto the roast, rubbing the spices into the meat.
Transfer the roast into the slow cooker and add the onion, garlic, and jalapeño. Squeeze the fresh orange juice over the roast before tossing the rind and all into the slow cooker. Cover and cook on low for 10 hours or high for 4 hours.
Once the roast is tender and easily pulls apart when poked with a fork, shred the meat between 2 forks.
In a large skillet, heat the vegetable oil over medium-high heat. Working in batches, add the pulled pork to the skillet and sauté until the edges develop a brown ‘crust. This. Is. Flavortown.
Warm-up those tortillas. Place some of the carnitas onto a tortilla and top with the guac, sour cream, cheese- the works.
Want to see how easy it is? Watch this quick recipe video!
Crispy Pork Carnitas
The one step that sets pork carnitas apart from regular pulled pork tacos is pan-frying the cooked meat until the edges get crispy and golden brown. It adds an entirely new dimension of flavor and helps lock in the juices from the meat.
I recommend completing this step by working in batches, so you don’t overcrowd the pan. The pork can cook in a single layer, and each piece gets that flavorful crust.
However, if you’re short on time, pan-frying isn’t necessary for a delicious taco night. Just serve the meat straight from the slow cooker into a tortilla with your favorite toppings and dig in!
Carnitas Tostada Toppings
When it comes to topping your carnitas tostadas, don’t be shy. You can get as fancy as you like or keep it simple. Either way, this will be an epic taco night. Here are some ingredients I like to serve with carnitas:
What to Serve with Pork Carnitas Tostadas
I love these slow cooker carnitas because you can enjoy them in several ways: with corn or grain-free tortillas or over rice for a burrito bowl. Cauliflower rice works too!
If you want to keep it low-carb, try the carnitas in a lettuce cup with your favorite toppings or over a bed of lettuce. It’s a delicious way to fill up without weighing yourself down.
Slow Cooker Pork Carnitas Tostadas
The juiciest, most flavorful pork carnitas tostadas made in the slow cooker is what you'll get with this drool-worthy recipe.
from votes
Servings 8
Prep Time 5 minutes
Cook Time 8 hours
Ingredients
- 2 pounds boneless pork shoulder roast
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 4 garlic cloves, minced
- 1 jalapeño, seeded and ribs removed, chopped
- 1 orange, cut in half
- 3 tablespoons vegetable oil
- Corn tortillas
For serving
- Shredded cheddar cheese
- salsa
- guacamole
- avocado slices
- sour cream
Instructions
Rinse the pork shoulder and pat dry with a paper towel. Transfer to a large cutting board and generously season with salt and black pepper.
In a small bowl, combine the oregano, cumin, chili powder, and olive oil. Whisk to form a paste.
Using your hands, spread the ‘wet rub’ onto the roast and rub the spices into the meat.
Transfer the pork to the dish of a slow cooker. Add the diced onion, garlic, and jalapeño. Squeeze the fresh orange juice over the roast before tossing the orange halves into the slow cooker.
Cover and set to cook for 4 hours on high or 10 hours on low.
Once the meat is tender and pulls apart easily, remove the roast onto the cutting board and shred the meat between 2 forks.
In a large skillet, heat the vegetable oil over medium-high heat. Working in batches, place the shredded pork in an even layer in the skillet. Cook until the edges develop a brown crust.
Prior to serving, warm the corn tortillas.
To serve, place some of the pork onto a tortilla and top with cheese, salsa, guacamole, and sour cream.
Nutrition
Serving: 1 tacoCalories: 238kcalCarbohydrates: 16gProtein: 16gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 46mgSodium: 358mgPotassium: 359mgFiber: 3gSugar: 2gVitamin A: 110IUVitamin C: 13mgCalcium: 55mgIron: 2mg
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