Print
Slow Cooker Pork Carnitas (Crispy Mexican Pulled Pork Tacos) - Recipe

Slow Cooker Pork Carnitas (Crispy Mexican Pulled Pork Tacos) - Recipe

A recipe for home cooked pulled pork carnitas made simple in the slow cooker, then lightly seared to crispy perfection and served cantina style with warmed tortillas, onion, cilantro and roasted jalapeno peppers.

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8
Calories 206 kcal

Ingredients

  • 2 pounds pork shoulder pork butt
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cayenne pepper
  • ½ teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 jalapeno pepper chopped
  • 2 cloves garlic chopped
  • ½ cup chicken broth
  • More Olive Oil as needed for making the carnitas
  • Roasted jalapeno peppers chopped
  • 1 small onion chopped
  • Chopped cilantro
  • Warmed corn tortillas for serving

Instructions

  1. Cut the pork shoulder into 4 large pieces. Combine the Mexican oregano, cayenne, cumin, paprika, salt, pepper and oil. Rub it into the pork.
  2. Heat a cast iron pan to medium heat and sear the pork shoulder on each side, about 3-4 minutes per side. Get it good and browned. Remove and add to a crock pot or slow cooker.
  3. To the pan, add onion and jalapeno pepper. Cook a couple minutes, stirring. Add a bit more oil if needed. Add garlic and cook another minute, stirring. Add to the slow cooker.
  4. Add the chicken broth to the hot pan and scrap up the browned bits from the bottom. Pour it all into the slow cooker.
  5. Cook on low for about 6-8 hours, or until the pork breaks apart easily with a fork. Remove from heat and shred it up with a couple forks.
  6. Skim the fat from the juices in the slow cooker. Save the pork with the juices until you are ready to use. You can freeze it at this point if you’d like, or refrigerate a few days.

TO ASSEMBLE THE CARNITAS – CANTINA STYLE

  1. Heat a pan to medium heat and add a bit of olive oil. Add the shredded pork to the pan and press with a spatula. Cook until the bottom of the pork become crusty, just a couple minutes. Spoon some of the reserved juices over the pork and serve it on warmed tortillas.
  2. Top with onion, cilantro and chopped jalapeno peppers.

Recipe Notes

I also like to serve with some hot sauce or picante. Bring in your favorite toppings!

Heat Factor: Medium.

Nutrition Facts
Slow Cooker Pork Carnitas (Crispy Mexican Pulled Pork Tacos) - Recipe
Amount Per Serving
Calories 206 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 46mg 15%
Sodium 410mg 17%
Potassium 346mg 10%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 15g 30%
Vitamin A 4.9%
Vitamin C 7.4%
Calcium 4.2%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.