Easy Crockpot Pork Carnitas Tacos Recipe

These Pork Carnitas Tacos are simple and the perfect weeknight crockpot meal. The meat also saves well and can be added to a variety of other dishes.

Is there anything better than tacos? Very few things in my book, and these Pork Carnitas Tacos rank among some of my family's all time favorites! The meat is both juicy and crispy and can be used for tons of different things besides tacos, including nachos, burritos or quesadillas.

Also, this recipe is super simple and perfect for weeknight dinners, because it is made in the crockpot with little prep work required. Whether you are hosting a potluck or cooking family dinner this Mexican pork taco recipe is perfect for your needs.

Ingredient Notes

• Pork Butt: Pork shoulder or another similar cut of pork will work as well.
• Jalapeno: If you aren't a big fan of spice you can leave the jalapeno out or use less if you wish.
• Mango Avocado Salsa: This is my favorite topper for these pork tacos, but traditional red salsa, green salsa or your favorite store brand could be used.

Why You'll LOVE This!
Little Prep Work Required
Freezer Friendly & Great for Dump and Go Meal
Versatile: Works in a Variety of Mexican Dishes

Instructions

1. Chop pork into 4-6 large pieces then Chop your onion, mince your garlic and jalapeno and add those along with everything else into your large crockpot.
2. Next, cook on high for 6 hours or low for 8 hours. The meat should be super tender and falling apart when finished.
3. Remove the cooked meat from the crockpot and shred into pieces.
4. Place the cooked pork on a cookie sheet.
5. Drizzle juices from crockpot over the top of the pork.
6. Broil on high for 5-10 minutes until the meat is starting to brown and crispy, tossing halfway through
7. Finally, you will want to prepare your pork tacos. I like to use flour tortillas for mine, but you could use corn instead if you prefer. Place a generous amount of meat on the tortilla then top with Mango Avocado Salsa, fresh cilantro and enjoy warm.

Leftover Storage Instructions
The cooked pork will stay good for up to 4 days when stored in an airtight container in the fridge. To re-warm leftover pork carnitas, reheat in the oven or the microwave until warm.

FAQS

Helpful Kitchen Tools
A Crockpot/Slow Cooker: You will want to make sure the slow cooker you use is at least 6 quarts large. Any smaller and the carnitas will take longer to cook.

Serving Suggestions

Personally, I recommend pairing these pork carnitas tacos with my Mango Avocado Salsa and fresh cilantro. The flavor is very fresh and bright and compliments the meat well. Alternatively, you could pair with your favorite mild or spicy salsa, lettuce, cheese, or the classic diced white onion and cilantro combo.

If you are looking for the perfect simple and quick side for these tacos be sure to check out my Mexican Corn Salad. A classic combo in the Erhardt house!

Additional Ideas
This slow cooker pork is very versatile and can be used for burrito bowls, on top of a salad, in a quesadilla or burrito, on Pork Carnitas Nachos or just plain on its own with a side of rice and beans. This recipe makes a large amount of meat that can be used in a variety of ways, so you will never get bored.

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Happy Eating!

Crockpot Pork Carnitas Tacos

Caitlyn Erhardt

These Crockpot Pork Carnitas Tacos are an easy and flavorful weeknight dinner recipe. Pair with mango avocado salsa for the perfect finish!

5 from 4 votes

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Prep Time 5 mins

Cook Time 6 hrs

Total Time 6 hrs 5 mins

Course Main Course, Main Dish

Cuisine American, Mexican, Tex-Mex

Servings 12 Servings

Calories 374 kcal

Ingredients

  

1x2x3x

• ▢ 3 Lbs Pork Butt
• ▢ 1 Onion Chopped
• ▢ 5 Cloves Garlic Minced
• ▢ 1 Jalapeno Minced-Optional
• ▢ 1 Tbsp Chili Powder
• ▢ 1 Tbsp Oregano
• ▢ 1 Tsp Cumin
• ▢ 1 Tsp Salt
• ▢ 1 Tsp Ground Black Pepper
• ▢ 1 Tbsp Lime Juice
• ▢ ¼ Cup Orange Juice
• ▢ ¼ Cup Chicken Stock

For Serving

• ▢ 12 Corn or Flour Taco Tortillas
• ▢ Mango Avocado Salsa Optional
• ▢ ¼ Cup Fresh Cilantro
• ▢ White Onion Diced

Instructions

 

• Chop the pork butt or shoulder into 6 large chunks. Place all ingredients into a crockpot and cook on high for 6 hours, or low for 8 hours. The meat should be extremely tender and falling apart when finished. Once finished, remove and shred.  
• Place shredded meat on a cookie sheet and broil for 5-10 minutes on high until the meat is crispy and browned. 
• To serve place meat onto a tortilla and top with Mango Avocado Salsa, cilantro and cheese. Enjoy!

Notes

Leftover Storage: Store leftover in an airtight container for up to 4 days. Rewarm before enjoying.

Freezing Instructions: Add all ingredients (expect lime and orange juice add those in when ready to cook) to a large freezer bad, seal then store in the freezer for up to 3 months. Either let thaw in fridge before cooking, or put in the crockpot frozen and add an additional 2 hours to the overall cook time.

Prep Ahead Instructions: Add all ingredients to airtight bag or container and let marinade in the fridge for up to 3 hours. If marinating longer or overnight leave the orange juice and lime juice out and add those in when ready to slow cook.

Nutritional Information does not include Mango Lime Salsa. Please see recipe notes for the Mango Lime Salsa recipe for details.  

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Nutrition

Serving: 1TacoCalories: 374kcalCarbohydrates: 27.2gProtein: 39.7gFat: 9.8gSaturated Fat: 3.6gCholesterol: 104mgSodium: 550mgPotassium: 493mgFiber: 1.7gSugar: 2.4gCalcium: 90mgIron: 3.4mg

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