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Slow-Cooked Pork Carnitas Tacos

Close-up of four delicious Slow-Cooked Pork Carnitas Tacos filled with shredded meat, lettuce, and cilantro on a white plate.
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A straightforward recipe for making tender, flavorful pork carnitas in a slow cooker, finished with a crisping step perfect for tacos.

Ingredients

Scale
  • 3 lb pork shoulder (Boston butt), trimmed and cut into 2-inch chunks
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 cup orange juice, fresh squeezed preferred
  • 1/2 cup chicken broth
  • 1/4 cup lime juice, fresh squeezed preferred
  • 2 tablespoons kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 bay leaf
  • 1/4 cup lard or vegetable oil (for crisping)

Instructions

  1. Place the pork chunks, onion quarters, and smashed garlic into the basin of your slow cooker.
  2. In a separate bowl, whisk together the orange juice, chicken broth, lime juice, salt, cumin, oregano, pepper, coriander, and cinnamon.
  3. Pour the liquid mixture over the pork in the slow cooker. Add the bay leaf.
  4. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is fork-tender.
  5. Remove the pork from the slow cooker using a slotted spoon and place it on a cutting board. Discard the onion, garlic, and bay leaf.
  6. Shred the pork using two forks. Skim any excess fat from the cooking liquid remaining in the slow cooker; reserve about 1 cup of this liquid.
  7. Preheat your oven broiler to high.
  8. Heat the lard or oil in a large, oven-safe skillet over medium-high heat. Add the shredded pork in a single layer (work in batches if necessary). Sear for 2 to 3 minutes until the bottom starts to brown.
  9. Spoon about 1/4 cup of the reserved cooking liquid over the pork in the skillet.
  10. Transfer the skillet to the oven and broil for 3 to 5 minutes, watching closely, until the edges of the pork become crispy.
  11. Serve the crispy carnitas immediately on warm corn or flour tortillas with your preferred toppings.

Notes

  • For the best crisping results, use a cast-iron skillet under the broiler.
  • If you do not wish to use the broiler, you can crisp the shredded pork in batches on the stovetop over medium-high heat, adding a splash of the cooking liquid as needed.
  • Common toppings include chopped white onion, cilantro, salsa verde, and lime wedges.

Nutrition

Find it online: https://sundayflavor.com/slow-cooked-pork-carnitas-tacos/