The Best Slow Cooker Carnitas Great for Tacos
Transform your taco nights with *The Best Slow Cooker Carnitas Great for Tacos*! This irresistibly tender, flavorful pork is slow-cooked to perfection with a vibrant blend of citrus, aromatic spices, and a touch of broth. Featuring juicy pork shoulder infused with fresh orange and lime, garlic, and smoked paprika, this recipe yields fall-apart meat that's perfect for stuffing into your favorite tortillas. For an extra burst of texture, broil the shredded carnitas to golden, crispy perfection before serving. Whether topped with fresh cilantro, diced onion, salsa, or creamy avocado, these carnitas make an unbeatable taco filling that's easy to prepare and packed with flavor. Perfect for feeding a crowd, this slow cooker recipe is sure to become your go-to for effortless, mouthwatering tacos!
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Recipe Information
Ingredients
- 4 pounds pork shoulder (also called pork butt)
- 1 whole orange
- 1 whole lime
- 1 medium white onion
- 4 whole garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 2 whole bay leaves
- 1 cup vegetable broth
Instructions
Trim any excessive fat off the pork shoulder, then cut it into 4 large chunks to ensure even cooking.
Rub the pork shoulder pieces with olive oil, then season all over with salt, pepper, cumin, oregano, and smoked paprika. Set aside.
Peel and quarter the onion. Peel the garlic cloves but leave them whole.
Juice the orange and lime. Set aside the juice and keep the orange halves.
Place the seasoned pork shoulder pieces into the slow cooker. Add the quartered onion, garlic cloves, and bay leaves.
Pour the orange juice, lime juice, and vegetable broth over the pork. Nestle the juiced orange halves into the slow cooker for extra flavor.
Cover and cook on low for 8 hours or on high for 5-6 hours, until the pork is tender and shreds easily with a fork.
Remove the pork from the slow cooker using tongs and shred with two forks, discarding any large pieces of fat.
Optional: To crisp up the carnitas, spread the shredded pork in an even layer on a baking sheet and broil in the oven on high for 4-5 minutes, or until the edges are slightly crispy.
Serve the carnitas in warm tortillas with your favorite taco toppings such as cilantro, diced onion, salsa, or avocado.
Nutrition Facts
Calories |
5054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.8 g | 506% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6481 mg | 282% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 21.4 g | ||
| Protein | 317.6 g | 635% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5982 mg | 127% | |
*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.
