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Slow-Cooked Carnitas for Tacos

One of my son’s favorite books is called Dragons Love Tacos. Tacos are now his favorite food and he requests them weekly for dinner. I like to find different types of tacos to serve, so we don’t get bored eating the same thing week after week. Slow-cooked pork is one of the best taco fillings, and this recipe uses sweet and savory spices and a last-minute broil to yield tender and juicy, slightly crispy, carnitas.

Slow-Cooked Carnitas for tacos

Ingredients for This Recipe

  • pork loin roast, trimmed of visible fat
  • onion
  • garlic cloves
  • ground cumin
  • dried oregano
  • salt
  • freshly ground black pepper
  • chili powder
  • ground cinnamon
  • lime juice
  • lemon juice
  • orange juice
  • Flour tortillas, or corn tortillas
  • Salsa
  • Diced avocado
  • Lime wedges
  • Chopped fresh cilantro

Find the specific amount of each ingredient in the recipe card below.

Slow-Cooked Carnitas

Steps to Make

  1. In a slow cooker, combine the pork and onion.
  2. In a small bowl, stir together the garlic, cumin, oregano, salt, pepper, chili powder, and cinnamon. Rub the spice mixture onto the pork.
  3. Pour the lime juice, lemon juice, and orange juice over the pork.
  4. Cover the cooker and cook on low heat for 6 to 8 hours, or on high heat for 4 to 5 hours.
  5. Using two forks, shred the pork in the slow cooker.
  6. Preheat the oven to broil. Line a sheet pan with foil.
  7. Transfer the shredded pork to the prepared sheet pan and spoon some of the juices over the top. Broil for 3 to 5 minutes, or until browned and crisp, watching carefully so it doesn’t burn.
  8. Serve in tortillas with bowls of salsa, diced avocado, lime wedges, and cilantro on the side.
Slow-Cooked-Carnitas

Slow-Cooked Carnitas for Tacos

Yield: Serves 10 to 12
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes

Ingredients

  • 3 pounds pork loin roast, trimmed of visible fat
  • 1 small onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon chili powder
  • ⅛ teaspoon ground cinnamon
  • Juice of 1 lime
  • Juice of ½ lemon
  • ½ cup freshly squeezed orange juice
  • Flour tortillas, or corn tortillas, for serving
  • Salsa, for serving
  • Diced avocado, for serving
  • Lime wedges, for serving
  • Chopped fresh cilantro, for serving

Instructions

  1. In a slow cooker, combine the pork and onion.
  2. In a small bowl, stir together the garlic, cumin, oregano, salt, pepper, chili powder, and cinnamon. Rub the spice mixture onto the pork.
  3. Pour the lime juice, lemon juice, and orange juice over the pork.
  4. Cover the cooker and cook on low heat for 6 to 8 hours, or on high heat for 4 to 5 hours.
  5. Using two forks, shred the pork in the slow cooker.
  6. Preheat the oven to broil. Line a sheet pan with foil.
  7. Transfer the shredded pork to the prepared sheet pan and spoon some of the juices over the top. Broil for 3 to 5 minutes, or until browned and crisp, watching carefully so it doesn’t burn.
  8. Serve in tortillas with bowls of salsa, diced avocado, lime wedges, and cilantro on the side.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 4gCholesterol: 66mgSodium: 715mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 26g

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I’m Jennifer Schlette, a Registered Dietitian and Integrative Nutrition Health Coach. I love cooking, reading, and my kids! Here you’ll find the healthiest recipes & substitutions for your cooking. Enjoy, and be well, friends!

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