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Tender and Crispy Pork Carnitas Tacos

Pork shoulder that is slow-cooked until tender and then browned in a skillet to add a crispy taste.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Course Main Dish
Cuisine Mexican, Tex-Mex
Servings 12
Calories 202 kcal

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

The recipe feeds about 12 people. An 8-pound pork shoulder will cook down to approximately 4 pounds of meat. One pound of cooked pork feeds about 3 adults.
 
For smaller yields, divide the recipe ingredients in half or by 1/4.

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

Nutritional Information

Nutritional information excludes tortillas and toppings.

Nutrition

Calories: 202kcalCarbohydrates: 8gProtein: 1gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 10mgSodium: 189mgPotassium: 135mgFiber: 1gSugar: 4gVitamin A: 139IUVitamin C: 17mgCalcium: 33mgIron: 0.4mg
Keyword carnitas, pork carnitas tacos, pork carnitas tacos with lime crema, pork tacos, slow cooked pork carnitas, slow cooked pork carnitas tacos recipe
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