Mouthwatering Slow Cooker Carnitas Tacos You Need to Try

If you’re anything like me, tacos are an endless romance—always there, always comforting. Picture this:

succulent, slow-cooked pork that practically sings with flavor, wrapped in a warm tortilla. (It’s like a hug, really.

) I can’t resist those sizzling scents that fill the kitchen, teasing the senses and promising a meal that’s nothing short of magic.

Steps

Start by rinsing and drying the pork shoulder, then rub it thoroughly with salt and pepper.
Mix together oregano, cumin, and olive oil to create the rub, and apply it evenly over the pork.

Place the pork into a slow cooker with the fat side up, and add chopped onion, jalapeño, minced garlic, and orange juice on top.
Cook the pork on low for 10 hours or on high for 7 hours until it becomes tender and easy to shred.
Once cooked, remove the pork from the slow cooker, let it cool slightly, and shred it using two forks.
Skim off excess fat from the remaining juices in the slow cooker, if necessary, and set aside the liquid for later use.
Heat oil in a large non-stick pan over high heat and spread the shredded pork in the pan.
Drizzle some of the reserved juices over the pork, allowing the liquid to evaporate and the pork to turn golden brown on one side.
Briefly sear the other side of the pork, making sure to keep some tender and juicy bits.
Serve the carnitas hot, drizzled with additional juices, and enjoy them in tacos or other Mexican dishes.

2 kg (4 lb) pork shoulder (pork butt), skinless, boneless (or 5 lb/2.5 kg bone-in)
2 1/2 teaspoons salt
1 teaspoon black pepper
1 onion, chopped
1 jalapeño, deseeded and chopped
4 cloves garlic, minced
3/4 cup juice from oranges (approximately 2 oranges)
1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon olive oil

Can I use pork tenderloin for this recipe?
Unfortunately, pork tenderloin is not ideal for this dish. Its lean nature means it won’t fare well with the extended cooking time, leading to a dry result, and it doesn’t shred into strands as effectively.
Is the orange juice the only liquid added to the slow cooker?
Yes, indeed! The juice from the oranges is sufficient. As the pork cooks, it releases its own juices, creating a delicious broth without needing additional liquid at the start.
Will the Carnitas taste like oranges?
Surprisingly, no! The orange juice transforms into an incredible broth that enhances the pork’s flavor without leaving a citrus taste.
Can I cook the pork from frozen?
It’s best to avoid cooking frozen pork. The uneven cooking can result in overcooked edges and a mushy texture. Always defrost the pork before cooking.
Should I strain out the onions, garlic, and jalapeños after cooking?
This is a personal choice. The vegetables become very soft and integrate well with the pork. You can opt to strain them out, but many enjoy the added texture and flavor they provide when left in.

Choose the Right Cut of Pork: For the best results, use pork shoulder or pork butt, as it is the most flavorful and juicy when slow-cooked. Ensure it’s skinless to allow the seasoning to penetrate well.
Don’t Skip the Pan-Frying Step: After slow cooking, pan-frying the shredded pork is crucial to achieve those crispy, caramelized edges. This step transforms the carnitas from good to exceptional.
Use Fresh Orange Juice: Adding fresh orange juice to the slow cooker contributes to the rich, aromatic broth that infuses the pork with incredible flavor, without tasting like oranges.
Storing Tips for Freshness: If making ahead, store the shredded pork and juices separately. This helps maintain moisture, and when reheating, pan fry as needed to refresh the crispiness and juiciness.

Slow Cooker or Multi-Cooker (like Instant Pot): Essential for the slow-cooking process, unless you plan to use an oven.
Large Non-Stick Pan or Well-Seasoned Skillet: For browning the shredded pork to achieve those crispy bits.
Citrus Juicer: Helpful for extracting juice from the oranges used in the recipe.
Meat Thermometer: To ensure the pork is cooked to the appropriate internal temperature.
Fat Separator: Useful for skimming off excess fat from the cooking juices.