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Carnitas Tacos with slaw and sauce sprinkled on top. Tacos are laid out on a white background.
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5 from 2 votes

Crispy Slow Cooker Carnitas Tacos

These pulled pork carnitas are tender AND crispy, packed with flavor, and surprisingly easy to make with just a few ingredients! Wow your family at dinner time by adding these easy Carnitas to all of your favorite Mexican dishes!
Prep Time10 minutes
Slow Cooker4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Calories: 815kcal
Author: Rachel

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
  • 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.
  • 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

Instant Pot Directions
  1. 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.
  2. Press the Pressure Cook/Manual Button (or use Meat/Stew) and then the +/ - button (or dial) to choose 20 minutes per lb of pork.
  3. 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.
  4. 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.
  5. Proceed to the rest of the directions to shred and quick fry the carnitas for delectable crispy ends.
Store: Cool the prepared carnitas and store in the refrigerator for up to 3-4 days in an airtight container. 
Freeze: They 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.

Nutrition

Calories: 815kcal | Carbohydrates: 16g | Protein: 54g | Fat: 58g | Cholesterol: 205mg | Sodium: 613mg | Potassium: 1039mg | Sugar: 11g | Calcium: 64mg | Iron: 5mg