Slow Cook Pork Carnitas Tacos Recipe

This recipe for slow-cooked pork tacos is my go-to comfort food because the rich blend of citrus and spices transforms the pork shoulder into the most tender, flavor-packed meat that falls apart at the touch of a fork. The thrill of customizing each taco with fresh cilantro, diced onions, and a squeeze of lime keeps every bite exciting and deliciously satisfying.

Plunge into the delectable territory of Slow Cooked Pork Carnitas Tacos, blending tender pork shoulder, surprisingly aromatic garlic, and unfailingly tangy citrus juices. Cumin and chili powder create a delightfully savory depth of flavor while fresh-cilantro forward in this taco blend, plus big, zesty lime wedges, just work.

Ingredients

Pork Shoulder:
Loaded with protein, this meat will become tender when slow-cooked and will be perfect for shredding.

Orange Juice:
Imparts sweetness and acidity, tenderizes flesh, amplifies taste.

Lime Juice:
Delivers sharp clarity, tempers heft, improves flavor.

Chili Powder:
Transmits warmth and heat, and adds an exotic touch.

Deepens flavor and adds richness.

Cumin:
Warm and earthy spice enhances and adds depth to the aromatic profile.

Oregano:
Flavor from herbs—such as mint, basil, oregano, and thyme—complements spices and lends meats, sauces, soups, and stews an added layer of flavor.

Smoked Paprika:
Sweet and smoky, intensifies flavor, brings faint heat.

Corn Tortillas:
Gluten-free, classic foundation, provides texture and body.

Fresh Cilantro:
Citrusy, bright herb that imparts freshness and intensifies aroma.

Ingredient Quantities

• 3 pounds boneless pork shoulder
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup chicken broth
• 8-10 small corn tortillas
• Fresh cilantro, chopped (for serving)
• Diced onions (for serving)
• Crumbled cotija cheese (optional)
• Lime wedges (for serving)

Instructions

1. Chop the boneless pork shoulder into large pieces, removing fat as needed.

2. In a huge skillet, warm the vegetable oil over medium-high heat. Brown the pork pieces all over, then move them to a slow cooker.

3. In the identical skillet, introduce the diced onion and sauté for 3-4 minutes until it becomes translucent. Then, mix in the minced garlic and continue cooking for another minute.

4. Add orange juice, lime juice, and chicken broth to the pan and deglaze it, scraping up any browned bits.

5. Stir together in the skillet the following ingredients: chili powder, ground cumin, dried oregano, salt, black pepper, and smoked paprika.

6. Place the onion together with the liquid and spices into the slow cooker with the pork. Ensure that the pork is well-coated with everything before moving forward.

7. Put the slow cooker lid on, and set the appliance to low. Allow the pork to cook for 8 to 10 hours, or until it reaches fork-tender consistency and shreds easily.

8. Once done, take the pork from the slow cooker and shred it using two forks. Return the shredded pork to the juices in the slow cooker and mix well.

9. Heat the corn tortillas in a skillet or right over the fire for a few seconds on each side, until you can easily fold them.

10. Prepare the tacos by inserting the masa into the tortillas and adding ajiaco de gallo if using. Then preheat the comal, and while it’s heating, add shredded meat, cotija cheese if using, and any other preferred toppings to the tacos. Top with radish slices, if desired, and serve with Mexican salsa.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large skillet
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cups
7. Citrus juicer
8. Slow cooker
9. Tongs
10. Two forks (for shredding pork)
11. Skillet or comal (for heating tortillas)
12. Mixing bowl
13. Serving platter or plate

FAQ

• Can I use a different cut of pork?Indeed, although pork shoulder is the best choice because of its flavor and marbling, you can use pork butt or pork loin; however, the latter may not be as tender.
• Can I make carnitas in advance?Certainly! The carnitas can be made the day before and warmed up in the oven or skillet for crispy results. Absolutely!
• How can I make the carnitas spicier?For an extra kick during cooking, you can add more chili powder or include a diced jalapeño or chipotle in adobo.
• Can I substitute citrus juices?The best option is always fresh, but you can substitute with bottled orange and lime juice if needed. If you don’t have lime juice, you can use lemon juice instead.
• How do I prevent tortillas from breaking?Heat them on a skillet or in the microwave with a damp cloth to make them flexible enough to serve. Then they are ready to eat.
• What’s the best way to crisp up carnitas?Lay the shredded pork out on a baking sheet and place it under the broiler for 3 to 5 minutes, or until it reaches your desired level of crispness. If you prefer, you can also use a hot skillet to achieve the same result.
• Are there vegetarian alternatives for this recipe?Jackfruit makes for a good pork substitute; it shreds easily and absorbs flavors quite well when prepared with the same spices.

Substitutions and Variations

Pork shoulder: If you don’t have it, use boneless pork butt. For a leaner option, try pork loin.
Oil from vegetables: For a better fat alternative, use either olive oil or avocado oil.
Orange juice from concentrate: Substitute pineapple juice, diluted with water, or a mixture of half orange marmalade and half water for a similar flavor.
Dried oregano: Change for fresh oregano (using three times the amount) or equal parts of dried thyme and marjoram.
Cotija cheese: A similar tangy substitute is feta cheese or queso fresco.

Pro Tips

1. Marinate Ahead of Time For extra flavor, consider marinating the pork in the orange and lime juice mixture with the spices overnight before cooking. This allows the flavors to penetrate deeper into the meat.

2. Sear for Flavor Ensure you brown the pork pieces well before transferring them to the slow cooker. Searing the meat creates a rich, caramelized outer layer that enhances the overall flavor of the dish.

3. Deglazing the Pan When deglazing the skillet, make sure to scrape up all the browned bits. These bits, known as fond, are packed with flavor and contribute to the depth of the sauce.

4. Crispy Finish (Optional) After shredding the pork, consider spreading it on a baking sheet and broiling it in the oven for a few minutes. This gives the pork a crispy texture that contrasts wonderfully with the soft tortillas.

5. Tortilla Enhancement Warm the corn tortillas with a little oil on a hot skillet to make them more pliable and enhance their flavor. This can help prevent them from breaking or tearing when you’re assembling the tacos.