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. I’ve been making these Slow Cooker Carnitas Tacos for decades because it takes only 10 minutes of prep, and can feed a hungry crowd.
Pork Carnitas are bites of tender cooked pork that literally melt in your mouth. Although they are traditionally cooked in lard to produce that crispy flavor, you can get the authentic flavor of this recipe from the acidic combination of orange and lime juices while slow cooking. Crisp on the outside and juicy on the inside, these aromatic pulled pork pieces are simply irresistible.
This mouth-watering and easy to prep favorite is also extremely versatile. Spice up your breakfast routine with a Mexican style omelet. Use as a quesadilla filling, flavorful enchiladas, salad topping or to make crowd-pleasing nachos. And Pork Carnitas piled atop warm tortillas is every taco lovers dream come true.
Ingredients and Notes
Meat: Pork shoulder or Butt (sometimes called Boston Butt) is the best cut of meat to achieve that uniquely crispy, yet still melts in your mouth texture when making slow cooker Carnitas tacos.
Orange Juice: Store bought or fresh squeezed can be used, whichever pulp content you prefer or have on hand.
Lime Juice: Fresh squeezed is preferable, but store bought lime juice can be used as well.
Beef Broth: Regular or low sodium beef broth or stock.
Onion: Regular yellow onion. Quartering your onion will help release the flavors while allowing the meat to be easily removed later.
Step By Step Recipe Guide
Step 1: In a skillet or instant pot, sear or brown the pork shoulder on all sides. Searing the meat helps first seal in all the juices, for the the most tender meat. (Photo 1)
Step 2: Throw everything in the crockpot with enough beef broth to cover the meat. (Photo 2)
Step 3: After it’s done in the crockpot, remove the meat use tongs or 2 forks leaving the garlic and onion behind and shred the meat into bite-sized pieces. (Photo 3)
Step 4: This is where the magic happens! In a large cast iron skillet, fry the shredded pork until some of the edges are browned and crispy. You may find yourself irresistibly drawn to eating a few bits right out of the pan. This step can may need to be split into batches, depending on the size of your pork shoulder and skillet. Don’t worry too much about overcrowding since you’ll want some crispy pieces, but some of the meat will remain tender.
Step 5: Serve in Carnitas tacos and top with any of your favorite, fresh ingredients!
Best Cuts of Pork for Carnitas?
- Pork Shoulder
- Pork Butt (sometimes called Boston Butt)
Shoulder is my go-to as it has an optimum fat content to create flavorful, melty carnitas. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as stewing and pressure cooking.
Carnitas Tacos Topping Ideas
I love to lay these out for a “choose you own adventure” bar with skillet corn tortillas. No matter what dish you’re using these delicious Carnitas for, here are some suggestions for topping that pair well with this recipe:
- Shredded Lettuce and Cabbage (radicchio or green cabbage in finely shredded bits is my favorite!)
- Diced Tomatoes
- Sliced Onions
- Roasted Vegetables like peppers and onions
- Cheeses like Cotija or Shredded Colby Jack
- Chopped Cilantro
- Avocado
- Lime Wedges
- Sour Cream
- Salsa
- Jalepeno
Instant Pot Carnitas Directions
- Add 1 Tbsp vegetable oil to instant pot and turn on Sauté. Let the pan heat up before searing 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 and remove the meat using tongs or a slotted spoon to a large bowl. Let the meat rest a few minutes while cutting the veggies.
- Proceed to the rest of the directions to shred and quick fry the carnitas for delectable crispy ends.
Recipe FAQs:
Carnitas are like the Mexican version of pulled pork. The flavors include orange and lime juices as well 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 from the slow cooker. They also make a great freezer meal as well 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
More Flavorful Recipes
Queso Blanco 
Chicken Tortilla Soup 
Elotes (Mexican Street Corn) 
Chicken Enchiladas
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Crispy Slow Cooker Carnitas Tacos
Ingredients
Carnitas
- 3 lbs Pork Shoulder or Pork Butt
- 1 Tbsp 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 tbsp of vegetable oil. Sear all sides of pork shoulder to till you get a brown crust to seal in the juices.
- 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 and shred meat only, using tongs or two forks, into bite-sized pieces. It does not have to be completely uniform.
- Pre-heat vegetable oil in a cast iron skillet. A regular skillet is fine if you don't have one on hand. Add shredded pork to skillet, sprinkle with salt, and fry till edges become crispy. You may need to do this step in batches. Don't worry too much about overcrowding the pan, as the mixture of crispy and tender pieces is what you're looking for.
- Squeeze with fresh lime juice or any of your favorite, fresh toppings and enjoy in tacos, burrito bowls, or tostadas!
Notes
- Add 1 Tbsp 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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