Name: Crock Pot Pork Carnitas Tacos
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder; 1 cup orange juice; 4 cloves garlic, minced; 1 onion, chopped; 2 tsp cumin; 1 tsp salt; Warm corn tortillas; Pickled red onions (for topping); Fresh cilantro (for garnish); Guacamole (optional); Salsa (optional); Shredded cheese (optional)

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Carnitas tacos are the answer when you totally want something extra-good but don’t want your whole day hijacked by cooking. Honestly, it’s easier than it sounds. And right now, you’re probably wondering: Do I need a fancy pot? Will my family even eat it? (Let me tell you, mine are picky and they swoon every time.) Let’s fix those dinner blues the solution is juicy crock pot pork carnitas tacos that’ll have everyone crowding the kitchen.

What are Carnitas?

Think pork that’s so tender you barely need a fork, but packed with flavor. Carnitas come from Mexico and honestly, they’re kind of the MVP of the taco world. It’s all about pork shoulder, slow-cooked in a mix of spices, citrus, and whatever else you want to sneak in. When done, the pork gets pulled apart and you get those crispy brown edges that take things to the next level.

Folks argue about who does it best (my aunt says hers, but I’d beg to differ). The best thing about carnitas is their versatility. Pile it on tacos, tuck it in burritos, even eat it just with a fork and a squeeze of lime. I do all three, depending on my mood or, honestly, what’s clean in the kitchen that day.

How to make Pork Carnitas

Here’s where I get practical. To make proper crock pot pork carnitas tacos, you don’t need much: pork shoulder, orange juice (trust me, it brightens things up), garlic, onion, cumin, salt, and a little patience. You’ll want to chop your pork up in large-ish chunks, which helps it cook evenly. Toss it all in the crock pot with your flavors. That’s pretty much it. Eight hours on low or four on high, then you shred it (get a couple forks, or just use your hands if you’re feeling wild).

I always let mine cook on low if I’ve got the time because it makes the pork crazy soft. Save the juices, by the way. You’ll want them for crisping up later. Oh, and if you’re in a rush—fine, use store-bought salsa for flavor. But if you can, fresh is better. Pinky swear.

The BEST Pork Carnitas are browned in a skillet!

Okay, non-negotiable in my house: After you slow cook, you gotta brown the pork. Non-negotiable! Shove it under the broiler or hit a hot skillet (I always go with the skillet because it feels dramatic and smells amazing). Scoop out some pork, sizzle with a little bit of the saved juices, and wait for those crispy golden edges. Honestly, this step is what makes homemade carnitas tacos taste like a five-star restaurant instead of, well, leftover roast.

Don’t overcrowd your skillet. Just do a little at a time, otherwise it goes soggy, and that’s just sad. Once you master crispy pork carnitas, you’ll wonder why anyone does it any other way. The difference is night and day—trust me.

“I tried your pork carnitas method for my last taco night and, no joke, everyone went back for seconds—even my teenage son who ‘doesn’t like pork’!” — Sandy, actual neighbor who won’t stop asking for the recipe.

What to serve with Pork Carnitas

Let’s not overcomplicate things. You’ve made your killer crock pot pork carnitas tacos, now give them a stage. Here are some favorites:

Warm corn tortillas (the only way to do it, in my book).
A crisp slaw for a little crunch—cabbbage and lime, nothing wild.
Fresh pico or a mild salsa if you’ve got kids.
Red rice or black beans if you want to stretch out the meal, especially for a crowd.

Really, sky’s the limit. Some folks do grilled corn, others stick with chips and guac. But if you ask me, keep it easy and let the pork shine.

Taco Topping Ideas

This is the fun part, honestly. Crock pot pork carnitas tacos are like a blank canvas. If you ask my family, toppings can get heated (in both ways). Some go simple, some load up. My favorites are a good spoonful of pickled red onions for a tiny tang. Little dice of avocado or a scoop of guacamole never hurt either. Hit it with cilantro, a squeeze of lime, maybe a squiggle of crema or sour cream if you’re into that.

Kids sometimes want cheese (shredded cheddar or cotija goes well), but for me, a little spicy salsa is all I really need. Oh, and don’t skip the hot sauce—or skip it if you’re feeling delicate. The main thing: Let people build what they want. That way, everyone eats happy.

Common Questions

Q: Can I make crock pot pork carnitas tacos ahead?
Yep! This is like the ultimate meal prep. Just store the pork in its juices so it stays juicy. Reheat in a skillet to crisp back up.

Q: What if I don’t have orange juice?
Do you have a lime? Use that, maybe toss in a splash of apple juice. Totally works. Try not to skip citrus though—it makes a big difference.

Q: What’s the best cut of pork?
Pork shoulder. It’s got the fat you need for real flavor, and it shreds beautifully. Lean pork won’t get that classic texture.

Q: Can I freeze leftovers?
Oh, totally. I freeze portions all the time. Thaw, reheat, crisp in the skillet again. Almost better the second time.

Q: Do I need fancy taco shells?
Nah. Street-style corn tortillas are best, but honestly, use what you love. Just warm them up so they don’t fall apart.

Ready to Turn Taco Night Into a Party?

Simple, big flavor, and honestly not that much work. Crock pot pork carnitas tacos will save your weeknight dinner or make you look like a genius at your next get-together. Try them next time you need something hearty and crowd-pleasing—trust me, you’ll want to keep this recipe in your regular rotation. If you’re hungry for more taco inspiration, check out this awesome guide to authentic Mexican recipes. Now, go snag some tortillas and make tonight delicious.

Lila Morrison
Hi, I’m Lila! Southern home cook raised in Mississippi, now near Nashville. I share cozy, slow-cooked meals inspired by my grandma’s kitchen simple, soulful, and full of love.