If you’re searching for a mouthwatering crowd-pleaser that’s both comforting and bursting with flavor, this Crispy Slow Cooker Carnitas Tacos Recipe is your new best friend. Imagine tender, juicy pork shoulder slow-cooked to perfection, then crisped up just right to deliver irresistible textures that make every bite an absolute joy. These carnitas aren’t just tasty—they bring a vibrancy that transforms simple tacos into a festive celebration. Whether it’s a casual weeknight dinner or a weekend gathering, this recipe guarantees delicious taco moments everyone will remember.
Ingredients You’ll Need
This recipe is all about simple, essential ingredients that work harmoniously to create those rich flavors and perfect textures that define great carnitas. Each component enhances the dish—from the punchy citrus juices adding brightness to the warm spices that bring depth and aroma.
- 4-5 pounds boneless pork shoulder: The star of the dish, packed with fat that renders beautifully for tenderness and flavor.
- 1 tablespoon chili powder: Adds a smoky warmth that livens up the pork without overwhelming.
- 2 teaspoons dried oregano: Offers a hint of herbaceous earthiness to balance the spices.
- 2 teaspoons ground cumin: Brings a subtle nuttiness and warmth that complements the chili powder.
- 2 teaspoons salt: Essential for enhancing every element’s flavor and ensuring the meat is perfectly seasoned.
- 1/2 teaspoon pepper: Just enough to add a slight bite and complexity.
- 1/2 cup chicken broth: Keeps the pork moist and infuses it with savory depth while cooking.
- Juice from 1 large orange: Offers a gentle sweetness and acidity that tenderizes the meat and brightens the flavor.
- Juice from 1 lime: Packs a zesty punch that balances the richness of the pork beautifully.
- 1 medium onion, chopped: Adds subtle sweetness and enhances the slow-cooked aroma.
- 1-2 jalapeno peppers, finely chopped: Provides a mild heat that wakes up the palate.
- 6 cloves garlic, minced: Infuses the carnitas with a bold, mouthwatering savoriness.
- For serving: Warmed corn tortillas, lime wedges, red onions, avocado, cilantro—optional but highly recommended for the full taco experience.
How to Make Crispy Slow Cooker Carnitas Tacos Recipe
Step 1: Prep Your Pork Shoulder
Start by trimming any strings from the pork shoulder and cutting it into four manageable pieces, making sure to keep all the glorious fat intact—that’s where the magic happens. This fat will melt slowly and suffuse the meat with mind-blowing tenderness and flavor as it cooks.
Step 2: Mix Your Spice Blend
Whisk together chili powder, oregano, cumin, salt, and pepper into a fragrant, balanced blend. This spice rub is the secret foundation that layers your pork with complex, smoky, earthy notes that perfectly complement the rich meat.
Step 3: Coat and Layer
Generously coat each piece of pork with the spice mixture, ensuring every nook and cranny is covered. Then place them in your slow cooker or Dutch oven—whichever you use—and scatter chopped onions, minced garlic, and jalapenos alongside. Pour in the chicken broth, orange juice, and lime juice, which saturate the meat with bright, citrusy undertones as it cooks low and slow.
Step 4: Slow Cook for Tenderness
Set your slow cooker to low or your oven to 300°F and let the pork cook covered for about 2 hours. This slow, gentle cooking phase allows collagen to break down, turning the pork fork-tender and juicy. Then, uncover and let it cook an additional 1.5 hours to let some of the liquid reduce and intensify the flavors.
Step 5: Shred and Toss in Juices
Once your pork is meltingly tender, transfer it to a baking sheet and shred it thoroughly with two forks. Ladle about a cup of the flavorful cooking liquid on top and toss well to keep the meat moist and luscious—a critical step for those juicy carnitas.
Step 6: Crisp Up Your Carnitas
This is my favorite part. You can crisp the carnitas in the oven under the broiler or in a hot skillet on the stove, depending on your preference and timing:
- Oven method: Position your oven rack in the top third, set to broil, then spread the shredded pork on a baking sheet. Broil for about 5 minutes, watching carefully until golden, crisp edges form, then toss and broil briefly again if needed.
- Skillet method: Heat a skillet over medium-high heat, add some cooking juices (or a bit of oil or bacon grease), then cook the shredded meat in batches until the bottom is deliciously crispy. This method is hands-on but yields incredible crunchy bits.
Step 7: Assemble Your Tacos
Warm up corn tortillas, pile on a generous scoop of crisped carnitas, and get ready to add your favorite toppings. You’re moments away from taco bliss!
How to Serve Crispy Slow Cooker Carnitas Tacos Recipe
Garnishes
Brighten your tacos with fresh, zesty garnishes like tangy lime wedges, creamy avocado slices, crunchy red onion, and fragrant cilantro. Each addition adds a burst of color, texture, or acidity that makes your carnitas the star of the show.
Side Dishes
Round out the meal with simple sides such as Mexican street corn, a crisp cabbage slaw, or smoky black beans. These accompaniments bring contrast to the tender pork and help balance the richness with freshness and spice.
Creative Ways to Present
Feeling fancy? Serve your carnitas over crispy tostadas for a crunchy tortilla base, or turn them into a loaded nacho platter with melted cheese and jalapenos. Even making a carnitas bowl with rice, beans, and fresh salsa is a crowd-pleaser that highlights the versatility of this Crispy Slow Cooker Carnitas Tacos Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover carnitas in an airtight container in the fridge for up to four days. Mixing in the reserved cooking juices will keep the pork moist and ready to reheat without drying out.
Freezing
This dish freezes beautifully. Portion your shredded carnitas into freezer-safe containers or bags, including some cooking liquid, and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge.
Reheating
For best results, reheat carnitas gently in a skillet over medium heat, letting the edges crisp up again for that coveted texture. You can also warm them in the oven, covered, and finish with a quick broil to regain that signature crispiness.
FAQs
Can I use a different cut of pork?
Boneless pork shoulder is preferred because of its fat content and tenderness after slow cooking, but pork butt works similarly. Leaner cuts like loin won’t yield the same juicy, tender results.
How spicy are these carnitas?
The recipe has a gentle kick from the jalapenos and chili powder, but you can adjust the heat to your liking by using fewer or more jalapenos or swapping in a milder chili powder.
Can I make this recipe in an Instant Pot?
Absolutely! Use the slow cooker function or pressure cook the pork shoulder for about 60 minutes, then proceed with shredding and crisping steps for perfect carnitas.
Do I have to crisp the carnitas?
While you can serve them shredded and juicy straight from the cooker, crispening adds beautiful texture contrast and enhances the flavor. It’s highly recommended for that authentic carnitas experience.
What tortillas work best?
Corn tortillas are traditional and offer the best texture and flavor pairing with carnitas, but flour tortillas are also delicious if you prefer a softer bite.
Final Thoughts
This Crispy Slow Cooker Carnitas Tacos Recipe is a guaranteed winner for anyone craving a comforting yet vibrant Mexican-inspired meal. The way the tender, slow-cooked pork transforms into crispy, flavorful morsels will win over family and friends alike. So, gather your ingredients, embrace the process, and get ready to share some taco joy!
Print
Crispy Slow Cooker Carnitas Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Carnitas recipe features tender, slow-cooked pork shoulder infused with a flavorful blend of chili powder, oregano, cumin, garlic, and citrus juices. Cooked low and slow in the oven until fall-apart tender, then crisped up under the broiler or in a skillet for irresistible texture. Perfect for tacos, burritos, or as a savory main dish with warm corn tortillas and fresh garnishes.
Ingredients
Meat
- 4–5 pounds boneless pork shoulder
Spices & Seasonings
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1/2 teaspoon pepper (or to taste)
Liquids & Aromatics
- 1/2 cup chicken broth
- Juice from 1 large orange
- Juice from 1 lime
- 1 medium onion, chopped
- 1–2 jalapeno peppers, finely chopped
- 6 cloves garlic, minced
For Serving (Optional)
- Warmed corn tortillas
- Lime wedges
- Red onions
- Avocado
- Cilantro
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C). This low temperature ensures the pork cooks slowly and becomes tender.
- Prepare the Pork: Cut the pork shoulder into 4 smaller pieces. Remove any string or packaging but keep all the fat intact to enrich flavor and moisture during cooking.
- Make the Spice Rub: In a small bowl, combine chili powder, oregano, cumin, salt, and pepper. Coat each piece of pork evenly with the spice mixture, ensuring full coverage.
- Combine Ingredients in Dutch Oven: Place the spiced pork pieces into a Dutch oven. Add chopped onion, jalapeno peppers, minced garlic, chicken broth, orange juice, and lime juice on and around the meat to infuse bright, savory flavors.
- Slow Cook Covered: Cover the Dutch oven and cook in the preheated oven for 2 hours. This slow cooking allows the pork to soften and absorb all spices and liquids.
- Uncover and Continue Cooking: After 2 hours, remove the lid and cook the pork uncovered for another 1.5 hours. This reduces the liquid and enhances a rich, tender texture until the meat is fall-apart tender.
- Shred the Meat: Remove the pork from the Dutch oven and place it on a baking sheet. Use two forks to shred the meat. Add about a cup of the cooking liquid on top and toss to coat to keep it moist and flavorful.
- Crisp the Carnitas (Recommended): Choose one method to crisp the shredded pork:
• Oven Method: Move the oven rack to the top third and switch to broil. Broil the meat on the baking sheet until crispy edges form, checking after 5 minutes and adding more time as needed.
• Skillet Method: Heat a skillet over medium-high heat and add shredded meat along with some cooking juices or added oil/lard if needed. Cook in batches, crisping one side before turning, until golden and crispy. - Serve: Serve the carnitas in warmed corn tortillas and garnish with lime wedges, red onions, avocado slices, cilantro, or your favorite toppings.
- Store Leftovers: Keep leftover pork mixed with remaining cooking juices to maintain moisture. The juices will solidify into lard when cooled, which adds flavor and moisture when reheating.
Notes
- Chili powder choice affects heat level; adjust according to preference.
- Keep the fat on the pork shoulder for best flavor and tenderness.
- Slow cooker alternative: Instead of the oven, cook the pork on low in a slow cooker for 8 hours or high for 4-5 hours until tender.
- Crisping the pork after shredding is highly recommended for authentic texture.
