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    Home » By Ingredient » Pork » Pork Carnitas Tacos

    Pork Carnitas Tacos

    Posted on January 22, 2017 By Beth Neels

    72 shares
    Jump to Recipe Print Recipe

    Pork Carnitas Tacos is one of my favorite ways to utilize my slow cooker!

    Pork Carnitas Tacos
    Pork Carnitas Tacos

    This pork is so moist and juicy! It is very mild, tender and oh so scrumptious! We got at least 12 servings from one 1.5 pound pork shoulder. So this is also a very economical dish! For an added bonus, it’s SUPER Easy!! 10 minutes of preparation!!
    I’m not sure where my obsession with Mexican food comes from. My only theory is my Mom must have eaten a lot when she was pregnant with me, since I was born in Covina, California, just outside of Los Angeles, I suppose that’s the most logical explanation!
    It can be served with flour tortillas, also. After making the tacos I made Pork Carnitas Enchiladas Verdes. The original recipe came from Food Network.

    I got this recipe from Food Network. Here is the original link. Pork Carnitas

    How to Make Pork Carnitas Tacos

    Rub spices all over the pork roast. Place in slow cooker.

    Rough chop onion, jalapeno and garlic. Halve the orange.

    Place vegetables in slow cooker. Squeeze juice from orange and place halves in too. Cover and cook on low for about 8 to 10 hours

    Test pork for tenderness. It should easily break apart. Reserve juice and vegetables.

    Shred pork with a fork.

    Add a few tablespoons of olive oil to a heavy bottom pan.

    Brown on one side. I added some of the vegetables and about 1/2 cup sauce.

    PicturePicture

    Fry corn tortilla in a small pan with about 1/2″ oil over very high heat until tortilla bubbles on top. Flip tortilla over and fold in half. Fry for a few seconds on first side, then flip and fry until desired crispness on second side. Drain excess oil into pan and then drain on paper towel.

    Add meat to taco.

    Choose your favorite toppings such as lettuce, tomatoes, cheese, avocado, etc.

    I love this Slow Cooker Venison Carnitas Tacos, as well!

    Other delicious Mexican Selections on Binky’s Culinary Carnival

    • Stacked Enchiladas
    • Slow Cooker Frijoles (Refried Beans)
    • Crockpot Chicken Enchilada Casserole
    • Homemade Enchilada Sauce
    • Burritos with Leyden Cheese Sauce

    Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!

    Enjoy! And have fun cooking!

    Xoxo,

    Binky’s Signature

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    Tools I Use to Make Ham Pineapple Pizza

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • slow cooker
    • Chef’s Knife
    • cutting board

    Recipe


    Pork tacos on white plate with all the fixings.

    Pork Carnitas Tacos

    These tacos are simply to die for!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 10 minutes
    Servings: 12 servings
    Calories: 248kcal
    Author: Beth Neels
    Cost: $8

    Ingredients

    • 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
    • Salt and freshly ground black pepper
    • 2 teaspoons oregano, dried
    • 1 teaspoon ground cumin
    • 1 tablespoon Olive Oil
    • 1 Onion coarsely chopped
    • 4 cloves garlic minced
    • 1 jalapeno seeded and ribs removed, chopped
    • 1 orange cut in half
    • 3 tablespoons vegetable oil
    • Corn or Flour Tortillas
    • Lettuce diced tomatoes, grated cheese, salsa, etc. for garnish

    Instructions

    • Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Reserve liquid.
    • Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the olive oil over high heat. Press the carnitas into the oil and fry until crusty on one side. I added about 1 cup of the juice and vegetables from the crock pot to moisten.
    • Place about 1/2 inch olive oil in a small pan over high heat. Fry tortillas on one side for about 1 minute. Turn and fold in half. Fry on first side of folded tortilla then turn and fry on the other.
    • Place meat, a bit of the reserved liquid from the crock pot. Serve with your favorite toppings. Lettuce, tomato, cheese, salsa, etc..
    crockpot, 6 qt
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!

    Notes

    Leftover meat can be refrigerated for 3-4 days.
    Reheat in microwave, until hot.
    For longer storage, freeze up to 2 months.
    Thaw in refrigerator. Reheat per above instructions.

    Nutrition

    Calories: 248kcal | Carbohydrates: 2g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 41mg | Potassium: 330mg | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 8.2mg | Calcium: 20mg | Iron: 0.9mg
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    Originally Published 1/18/2015

    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

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    72 shares

    Reader Interactions

    Comments

    1. Sari

      June 28, 2017 at 1:17 pm

      5 stars
      I love carnitas! Great idea to cook them in the slow cooker!

      Reply
      • Binky

        June 28, 2017 at 1:18 pm

        Thanks, Sari! It sure does make them easy. And foolproof!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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