Try this recipe for tender pork carnitas tacos. Slow-cooked pork shoulder is sauteed with spices, onions, lime juice, and peppers. Serve it with your favorite toppings and lime crema.
Slow-Cooked Pork Shoulder
This recipe for Pork Carnitas Tacos ranks among my favorites for serving a large group because it yields a generous amount. Even better, this recipe delivers incredible flavor! Slow-cook the pork shoulder for hours until it becomes fall-off-the-bone tender, allowing you to easily separate the fat from the lean meat. Then, sauté the pork with peppers and onions in the broth rendered during the slow cooking process, which crisps the edges of the meat. The final result is crispy and tender pork served with your favorite toppings and lime crema.
What Type of Pork Do I Use for Pork Carnitas Tacos?
Use a pork shoulder or Boston Butt for this recipe. The recipe uses an 8-pound shoulder, which yields a large quantity of carnitas tacos. However, you can use a smaller one and prorate the other ingredients to match the shoulder size. Before cooking the shoulder, cut off the extra fat on the outside. Pork shoulders naturally have a lot of fat, so cutting off the extra from the outside surface will not affect the taste.
How to Prepare the Slow Cooker for Pork Carnitas
The pork shoulder for this recipe is cooked until tender and juicy, making it easily pulled with a fork. However, this long, slow cooking process will render a rich broth, but a significant amount of fat. I have found that the pork is less greasy if you place an insert into the bottom of the slow cooker. This will lift the pork out of the grease that pools into the bottom of the pot during cooking. If you don’t have an insert, you can ball up 3 or 4 sheets of aluminum foil and place them in the bottom of the slow cooker. This raises the pork enough to cook in a little rendered fat but keeps it from becoming overly saturated.
Pull the Pork after Cooking It
The pork is ready when you can pull it apart, separating the lean meat from the fat. The photo above shows no visible fat on the pork. It was rendered or cooked out during the long cooking process or was easily separated from the lean. But don’t worry, this pork will not be dry because the rendered broth and some fat are added back to the skillet during the browning step.
Add Vegetables and Spices to Pork Carnitas
Since this recipe yields a large amount of pork and can be too much for one skillet, I suggest cooking the onions, peppers, and spices separately first. Cook until the vegetables wilt. Then, set them aside in a large bowl or container and cover to keep them warm.
Brown the Pork in Batches for Pork Carnitas Tacos
Brown the pork in batches of about 4 cups at a time. Add a small amount of cooking oil or rendered fat to the skillet. Then, add the pork, pressing it evenly across the pan so the bottom can brown. You don’t have to brown both sides of the pork in the pan, but brown it enough to add some crispy texture to the tender meat. Sprinkle with extra cumin and oregano if desired.
Add Pork Broth
When the first batch is browned, add a little of the rendered broth from the slow cooker. Pour the broth over the browned pork in the skillet and cook until it has evaporated or the pork has absorbed it. Then add the browned meat to the cooked vegetables and cover to keep warm. Continue browning batches until all the pork is browned and added to the vegetables. When finished, stir well to distribute the vegetables and spices throughout the meat. It is now ready to serve.
Removing Fat from the Broth
There are three ways to remove rendered fat from the broth.
- Strain and refrigerate the rendered liquid in a container. When the liquid chills, the fat solidifies, turning white on top of the broth. At this point, you can lift the fat off with a fork or spoon.
- Remove fat from unchilled broth by straining it into a glass container. Let it sit so the fat rises to the top. Use a spoon to remove the fat and place it in another container.
- Use a fat separation cup. The design of this cup allows the broth to pour off first.
How Much Pork Carnitas Does This Recipe Make?
This recipe makes approximately 4 pounds of pork after it is cooked and will feed about 12 people, allocating 1 pound of pork for every 3 people. Pork for tacos seems to stretch further because people load up on toppings and fill up sooner.
Toppings for Pork Carnitas
Serve all your favorite toppings with these tacos! Here is a list of ideas.
- lettuce
- tomato
- avocado
- raw onion
- cilantro
- fresh jalapeno
- salsa
- pico de gallo
- salsa verde
- lime wedges
- shredded cabbage
- sour cream
- guacamole
- cheddar or pepper jack cheese
Serve these tacos in soft corn or flour tortillas or with crispy shells. Enjoy!
Other Recipes You Might Enjoy
Click on each name or photo to link to the recipe.
Tender and Crispy Pork Carnitas Tacos
Equipment
- slow cooker
- aluminum foil (or slow cooker rack)
Ingredients
Pork
- (1) 8-pound pork shoulder (or Boston butt)
- salt
- pepper
- juice from one orange (about 1/4 cup)
- olive oil or vegetable oil
- 4 cups chopped onion
- 4 large jalapenos, finely chopped with seeds and membranes removed
- 2 cloves garlic, minced
- (4) 4-ounce cans chopped green chiles
- 2 teaspoons dried Mexican oregano
- 1 teaspoon cumin
- 3 limes, juiced
Lime Crema
- ½ cup mayonnaise
- ½ cup sour cream
- 4 tablespoons fresh lime juice (about 4 small limes)
- 4 tablespoons sriracha hot chili sauce
- 2 teaspoons sweet chili sauce
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Other
- flour tortillas heated or boxed tostados or taco shells, toasted
- toppings of your choice
Instructions
Pork
- Cut off any excess fat from the pork and generously salt and pepper on all sides. Place a rack or 3 to 4 balled-up sheets of aluminum foil in the bottom of the slow cooker to hold the meat off the bottom. Add the pork and orange juice and cook on high. After 2 hours, turn the heat down to low and cook for another 8 to 9 hours. The pork is done when tender and easily pulled with a fork.
- Pull the pork into small pieces and separate and discard any fat. Save the broth and set aside.
- Add 2 tablespoons of cooking oil to a large non-stick skillet. Add all the onions, jalapenos, oregano, and cumin, and cook until the onions and jalapenos wilt. Add the garlic and cook just until fragrant. Then add all the green chiles and stir until heated. Remove from the pan and place into an extra-large bowl, cover, and set aside.
- Add approximately 4 cups of pulled pork to the skillet and a little cooking oil if needed. Spread pork evenly over the pan bottom and cook on medium to brown some of the meat. Then add 1/3 to 1/2 cup of the broth from the pork. Cook until the broth is absorbed. Add 1/4 of the lime juice and stir. Move the pork to the bowl with the cooked onion mixture.
- Repeat step 4 until all the pork is browned and all the lime juice is used. Move the browned pork to the large bowl after each batch and keep it covered. When finished browning all the pork, toss it and the onion mixture to blend together.
Lime Crema
- Mix the mayonnaise, sour cream, lime juice, hot and sweet chili sauces, onion powder, and garlic powder. Store in the refrigerator.
Assembly
- Warm the tortillas or heat the taco or tostada shells (if using) per instructions on the package. Add the browned pork, lime crema, and any toppings you choose. See the list in the notes for topping ideas.
Notes
Yield
Removing Fat from the Broth
Place the rendered liquid in a container in the refrigerator for a little while to let the fat rise to the top of the broth and harden. Then, remove the fat before adding the broth to the cooked pork.Mexican Oregano
If you do not have Mexican Oregano, substitute regular oregano or marjoram.Make Shells from Tortillas
Preheat the oven to 350°F. Brush tortillas on the front and back sides with oil. Bake for 3-5 minutes on each side or until crispy.Taco Wrapper
Use soft flour tortillas or crispy shells for these tacos.Toppings
Add any toppings you like to the tacos. Here is a list of ideas:- lettuce
- tomato
- avocado
- raw onion
- cilantro
- fresh jalapeno
- salsa
- pico de gallo
- salsa verde
- lime wedges
- shredded cabbage
- sour cream
- guacamole
- cheese