Slow Cooked Carnitas Tacos
Indulge in the bold, authentic flavors of Slow Cooked Carnitas Tacos, a recipe that transforms tender, perfectly seasoned pork shoulder into crispy, golden perfection. Slow-cooked for hours in a zesty blend of orange juice, lime juice, and aromatic spices like cumin and oregano, this dish delivers juicy, melt-in-your-mouth carnitas with minimal effort. Once shredded, the pork is quickly seared for irresistible crispy edges, making every bite a delightful combination of textures. Served on warm corn tortillas and topped with fresh cilantro, diced onion, and a squeeze of lime, these tacos are ideal for a crowd-pleasing dinner or taco night. With a prep time of just 20 minutes and the magic of a slow cooker, this recipe is a must-try for lovers of flavorful Mexican cuisine.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 1 cup Orange juice
- 0.25 cup Lime juice
- 1 cup Chicken broth
- 6 cloves Garlic cloves
- 1.5 teaspoons Ground cumin
- 1.5 teaspoons Dried oregano
- 1 teaspoon Chili powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 Bay leaves
- 2 tablespoons Olive oil
- 12 Corn tortillas
- 0.5 cup Fresh cilantro (chopped)
- 0.5 cup Diced onion
- 4 Lime wedges
Instructions
Cut the pork shoulder into large chunks, removing any excess fat.
In a small bowl, combine the ground cumin, oregano, chili powder, salt, and black pepper. Rub the spice mixture all over the pork pieces.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork pieces for 2-3 minutes on each side until browned.
Transfer the seared pork to the slow cooker.
Add the orange juice, lime juice, chicken broth, smashed garlic cloves, and bay leaves to the slow cooker. Stir to combine.
Cover and cook on low for 8 hours or on high for 5 hours, until the pork is tender and easily shreds with a fork.
Remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat and the bay leaves.
Heat a large skillet over medium-high heat and add a small amount of the cooking liquid from the slow cooker. Add the shredded pork in batches and cook until crispy edges form, about 3-4 minutes.
Warm the corn tortillas in a dry skillet or microwave.
Assemble the tacos by placing the crispy carnitas into the warm tortillas and topping them with chopped cilantro and diced onion. Serve with lime wedges on the side.
Nutrition Facts
Calories |
5224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.2 g | 411% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6296 mg | 274% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 30.4 g | ||
| Protein | 289.7 g | 579% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 5874 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
