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Slow Cooker Pork Carnitas (Crispy Mexican Pulled Pork Tacos) - Recipe
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4.67 from 3 votes

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

This slow cooker pork carnitas recipe makes the best pork carnitas tacos, with the most tender pulled pork seared until crispy, served cantina style!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: pulled pork, tacos
Servings: 8
Calories: 206kcal

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

  • Cut the pork shoulder into 4 large pieces. Combine the Mexican oregano, cayenne, cumin, paprika, salt, pepper and oil. Rub it into the pork.
  • 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.
  • 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.
  • Add the chicken broth to the hot pan and scrap up the browned bits from the bottom. Pour it all into the slow cooker.
  • 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.
  • 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

  • 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.
  • Top with onion, cilantro and chopped jalapeno peppers.

Notes

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

Nutrition

Calories: 206kcal | Carbohydrates: 15g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 410mg | Potassium: 346mg | Fiber: 2g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 6.1mg | Calcium: 42mg | Iron: 1.5mg