Slow-Cooker Carnitas Tacos

Slow Cooker Carnitas Tacos


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Want an authentic Mexican dish without heading to a restaurant? Try this great slow cooker recipe for delicious pork carintas with your favorite taco toppings!

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • For Carnitas:
  • 4 lb. boneless pork shoulder roast
  • 1 C. chicken stock
  • 1 onion, peeled and quartered
  • 5 cloves garlic, minced
  • 2 T. lime juice
  • 2 tsp. dried cumin
  • 1 tsp. dried oregano
  • 2 bay leaves
  • 1 orange
  • salt
  • black pepper
  • For Serving:
  • corn tortillas
  • lime wedges
  • sour cream
  • fresh minced cilantro
  • shredded cheese
  • avocado chunks
  • diced tomatoes
  • salsa
  • thinly sliced radishes
  • minced onion

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Place pork in large slow cooker.
Cover with chicken stock.
Add onion, garlic, lime juice, cumin, oregano, and bay leaves to crock pot.
Slice orange in half and squeeze juice, discarding any seeds.
Add orange juice and spent orange halves to crock pot.
Sprinkle liberally with freshly ground black pepper and cook on LOW for 8 to 10 hours.
Once pork is cooked and tender, remove from crock pot to a cutting board.
Discard onion quarters, orange halves, and bay leaves, and strain any other solids from cooking liquid.
Pour strained liquid into a medium pot.
Bring to a simmer and cook for 10 to 15 minutes until total amount is reduced to about 1 to 1 ½ C.
In the meantime, adjust the oven rack to the center position and preheat broiler.
While broiler is heating, trim fat from pork and discard, then cut pork into 1-inch chunks.
Once cooking liquid is reduced, season it generously with salt and pepper, and gently stir liquid into pork chunks.
Taste and add more salt and/or pepper, if necessary.
Spread pork in an even layer onto a foil-lined baking sheet.
Broil in center position of oven for 5 to 10 minutes until pork begins to brown and the edges turn dark and crispy.
Remove pan from oven and use a wide spatula to flip pork, then return to oven for 5 to 10 more minutes to crisp up the other side as well.
Serve hot with taco fixings.

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