Crockpot Carnitas Tacos
Crockpot Carnitas Tacos
Ingredients
For the Carnitas
- 9 pounds pork butt, bone-in or boneless
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 tablespoons cooking oil
- 1 onion, medium, chopped
- 4 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 ounces diced green chilies, one can
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
For the Tacos and Serving
- 12 corn tortillas
- 1 cup Chihuahua cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 cup pico de gallo, for serving
- 2 limes, cut into wedges, for serving
Instructions
- 1
Pat the pork butt dry with paper towels. Season generously all over with salt, black pepper, and garlic powder. If the pork butt is too large for your slow cooker, cut it into 2-3 smaller pieces.
⏱️ 10 min
- 2
Heat cooking oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the pork butt pieces on all sides until deeply browned, about 3-4 minutes per side. This step adds rich flavor and color to the carnitas.
⏱️ 10 min
- 3
Transfer the seared pork to the slow cooker. Add the chopped onion, minced garlic, chicken broth, orange juice, lime juice, diced green chilies, chili powder, dried oregano, and ground cumin to the slow cooker. Ensure the pork is mostly submerged in the liquid.
⏱️ 5 min
- 4
Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the pork is fork-tender and easily shreds apart.
⏱️ 480 min
- 5
Carefully remove the pork from the slow cooker and place it in a large bowl. Skim off any excess fat from the cooking liquid in the slow cooker, then reserve about 1 1/2 cups of the liquid. Shred the pork using two forks, discarding any large pieces of fat or bone.
⏱️ 10 min
- 6
Preheat your oven broiler to high or heat a large cast-iron skillet over medium-high heat. Spread the shredded pork in a single layer on a baking sheet (if broiling) or in the hot skillet. Drizzle or toss the pork with about 1/2 cup of the reserved cooking liquid. Broil for 5-7 minutes, flipping once, or pan-fry until the edges are crispy and caramelized. Add more cooking liquid as needed to keep the pork moist while crisping.
⏱️ 15 min•🌡️ 450
- 7
Warm the corn tortillas. You can do this in a dry skillet, microwave, or wrapped in foil in the oven. Top each warm tortilla with a generous amount of crispy carnitas, a sprinkle of shredded Chihuahua cheese, and a spoonful of pico de gallo. Garnish with fresh cilantro and a squeeze of lime juice.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Carnitas Tacos
Ingredients
For the Carnitas
- 9 pounds pork butt, bone-in or boneless
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 tablespoons cooking oil
- 1 onion, medium, chopped
- 4 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 ounces diced green chilies, one can
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
For the Tacos and Serving
- 12 corn tortillas
- 1 cup Chihuahua cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 cup pico de gallo, for serving
- 2 limes, cut into wedges, for serving
Instructions
- 1
Pat the pork butt dry with paper towels. Season generously all over with salt, black pepper, and garlic powder. If the pork butt is too large for your slow cooker, cut it into 2-3 smaller pieces.
⏱️ 10 min - 2
Heat cooking oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the pork butt pieces on all sides until deeply browned, about 3-4 minutes per side. This step adds rich flavor and color to the carnitas.
⏱️ 10 min - 3
Transfer the seared pork to the slow cooker. Add the chopped onion, minced garlic, chicken broth, orange juice, lime juice, diced green chilies, chili powder, dried oregano, and ground cumin to the slow cooker. Ensure the pork is mostly submerged in the liquid.
⏱️ 5 min - 4
Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the pork is fork-tender and easily shreds apart.
⏱️ 480 min - 5
Carefully remove the pork from the slow cooker and place it in a large bowl. Skim off any excess fat from the cooking liquid in the slow cooker, then reserve about 1 1/2 cups of the liquid. Shred the pork using two forks, discarding any large pieces of fat or bone.
⏱️ 10 min - 6
Preheat your oven broiler to high or heat a large cast-iron skillet over medium-high heat. Spread the shredded pork in a single layer on a baking sheet (if broiling) or in the hot skillet. Drizzle or toss the pork with about 1/2 cup of the reserved cooking liquid. Broil for 5-7 minutes, flipping once, or pan-fry until the edges are crispy and caramelized. Add more cooking liquid as needed to keep the pork moist while crisping.
⏱️ 15 min•🌡️ 450 - 7
Warm the corn tortillas. You can do this in a dry skillet, microwave, or wrapped in foil in the oven. Top each warm tortilla with a generous amount of crispy carnitas, a sprinkle of shredded Chihuahua cheese, and a spoonful of pico de gallo. Garnish with fresh cilantro and a squeeze of lime juice.
⏱️ 10 min