Slow Cooker Pork Carnitas Tacos Recipe
Introduction
Slow Cooker Pork Carnitas Tacos are a delicious and effortless way to enjoy tender, flavorful Mexican-inspired pork. This recipe uses a flavorful blend of spices and slow cooking to produce melt-in-your-mouth meat that crisps up beautifully for tacos. Perfect for a crowd or meal prep!
Ingredients
- 4–5 pound boneless pork shoulder or pork butt (bone-in OK too)
- 3/4 cup Coke
- 1/2 cup pineapple juice (or orange juice)
- 1 white onion (cubed)
- 4 garlic cloves (crushed)
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 3 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- Corn tortillas
- 1/2 white onion (diced)
- Fresh cilantro (for serving)
- 2 limes (cut into wedges)
- Hot sauce (optional)
- Chopped avocado or guacamole (for topping)
- 1/4 cup sour cream
- 1/2 lime (juice squeezed)
- 2 tablespoons water
Instructions
- Step 1: Pat the pork dry and optionally remove some or all of the fat cap. Cut the pork into 4-inch cubes. If using bone-in, cut around the bone carefully.
- Step 2: Place the pork in the slow cooker. Sprinkle all the dry spices evenly over the meat. Add the pineapple or orange juice, Coke, cubed onion, and crushed garlic on top. Stir gently to combine.
- Step 3: Cover and cook on high for 4–5 hours or on low for 7–8 hours, until the pork reaches an internal temperature of 200°F and pulls apart easily.
- Step 4: Using a slotted spoon, transfer the pork to a baking sheet. Drizzle some cooking juices over the meat. Broil on high for 3–5 minutes until edges brown and crisp. Alternatively, crisp the pork in a hot skillet with a little butter or oil.
- Step 5: Warm the corn tortillas and serve the carnitas topped with diced onion, fresh cilantro, lime wedges, hot sauce if desired, avocado or guacamole, and creamy lime sauce.
- Step 6: To make the creamy lime sauce, combine sour cream, lime juice, and water in a small bowl. Stir until smooth and slightly runny. Adjust water to reach desired consistency.
Tips & Variations
- For extra flavor, marinate the pork with the spices and juices overnight before slow cooking.
- Swap pineapple juice for orange juice if you prefer a slightly less sweet profile.
- To make it spicier, add chopped jalapeños while cooking or serve with a spicy salsa.
- The creamy lime sauce can be made in advance and kept refrigerated for up to 3 days.
Storage
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, and crisp again if desired for the best texture. The creamy lime sauce keeps well in the fridge for 3 days; stir before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of pork?
Yes, pork shoulder or pork butt are best because they become tender and flavorful when slow cooked. Leaner cuts may dry out during the long cooking time.
How do I know when the pork is done?
The pork is ready when it reaches an internal temperature of 200°F and easily shreds with your fingers or forks. This ensures it is tender and perfect for pulling apart into carnitas.
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Slow Cooker Pork Carnitas Tacos Recipe
- Total Time: 8 hours 15 minutes
- Yield: 10 servings 1x
Description
This Slow Cooker Pork Carnitas Tacos recipe delivers tender, flavorful pork shoulder slow-cooked to perfection and crisped under the broiler for that irresistible caramelized texture. Served with fresh toppings like diced onions, cilantro, lime wedges, avocado, and a creamy lime sauce, these tacos are perfect for a casual family dinner or entertaining guests.
Ingredients
Main Ingredients
- 4–5 pound boneless pork shoulder or pork butt (bone-in OK too)
- 3/4 cup Coke
- 1/2 cup pineapple juice (or orange juice)
- 1 white onion (cubed)
- 4 garlic cloves (crushed)
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 3 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
Toppings and Serving
- Corn tortillas
- 1/2 white onion (diced)
- Fresh cilantro (for serving)
- 2 limes (cut into wedges)
- Hot sauce (optional)
- Chopped avocado or guacamole (for topping)
Creamy Lime Sauce
- 1/4 cup sour cream
- 1/2 lime (juice squeezed)
- 2 tablespoons water
Instructions
- Prep the pork: Pat the pork dry and optionally remove the fat cap or leave some on for flavor. Cut the pork into roughly 4-inch cubes. If the cut is bone-in, carefully cut around the bone to separate pieces.
- Cook in slow cooker: Place the pork cubes in a slow cooker or crock pot. Sprinkle all over evenly with the ground cumin, paprika, salt, chili powder, dried oregano, black pepper, and cinnamon. Pour the pineapple or orange juice, Coke, cubed white onion, and crushed garlic over the pork. Stir gently to combine. Cover and cook on high for 4-5 hours or low for 7-8 hours, until the pork reaches an internal temperature of 200°F and is tender enough to pull apart easily with your hands.
- Prepare for crisping: Remove the pork from the slow cooker using a slotted spoon, draining excess liquid. Spread the pork pieces evenly on a baking sheet. Drizzle a little of the reserved juices from the slow cooker over the pork to keep it moist.
- Crisp the pork: Place the baking sheet under a preheated broiler on high and broil the pork for 3-5 minutes until edges are browned and slightly crispy. Alternatively, crisp the pork in a hot skillet with a little butter or oil for the same caramelized effect.
- Make the creamy lime sauce: In a small bowl, combine sour cream, lime juice, and water. Stir until smooth and slightly runny, adding more water if needed. This sauce can be prepared in advance and refrigerated.
- Assemble and serve: Warm corn tortillas and fill with the crispy pork carnitas. Top with diced white onion, fresh cilantro, lime wedges, avocado or guacamole, a drizzle of creamy lime sauce, and hot sauce if desired. Serve immediately and enjoy!
Notes
- Removing the fat cap from the pork is optional; leaving some fat helps keep the meat moist and flavorful during slow cooking.
- Cooking times can vary depending on your slow cooker model and temperature settings; always check for tenderness and an internal temperature of 200°F.
- Broiling the pork after slow cooking adds a delicious crispy texture but can be substituted by pan-crisping if preferred.
- This recipe works well with bone-in or boneless cuts, but boneless is easier to shred.
- Creamy lime sauce can be made a day ahead and stored in the fridge for convenience.
- For a lower sugar version, substitute Coke with a sugar-free cola or soda water with a splash of citrus.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: slow cooker pork carnitas, pork shoulder tacos, easy carnitas recipe, Mexican tacos, slow cooker tacos, pork carnitas slow cooker
