Pork Carnitas Tacos with Tomatillo Salsa

26 Reviews / 4.8 Average
Switch up the normal beef taco nights with these Pork Carnitas Tacos! They go perfect topped with tomatillo sauce and wrapped in homemade corn tortillas. I've adapted this recipe from Marcela Valladolid and it's a big hit every time we share it.
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Slow Cooker Pork Carnitas Tacos on 100 Days of Real Food

If you don’t have a slow cooker I think this recipe alone is worth the $25 or $30 investment (we use this basic, inexpensive slow cooker).

We have tested these pork tacos on quite a lot of people (including our dinner club guests), and it gets rave reviews every time!

I’ve also already shared another slow cooker favorite of ours “The Best Whole Chicken in a Crock Pot,” which can easily be turned into overnight homemade chicken stock. There is no better way than a slow cooker to make inexpensive cuts of meat delish.

Pork Carnitas Tacos Recipe from 100 Days of Real Food
 

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144 thoughts on “Pork Carnitas Tacos with Tomatillo Salsa”

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Recipe Rating




  1. 5 stars
    Hello there!!!
    I have made this carnitas recipe several times, A family and friends favorite pork Carnitas. I just do it slightly diferent. I add orange juice from the fruit and a laurel leave. It add the flavor that I remember from my childhood in México.

  2. Do you think I could substituted chicken thighs? I’m making one batch pork and then looking for an alternative for a few non pork eaters.

  3. Genevieve Rodrigue

    5 stars
    These carnitas were simply amazing!!! Made them for a birthday fiesta and everyone was raving about their goodness!!! Thank you for such a simple yet delicious recipe!

  4. Does anyone have recommendations on what to substitute for the avocado? I love it, but I have a severe avocado allergy.

    1. Amy Taylor (comment moderator)

      While the avocado is admittedly hard to replace :) , I’d say any other of your favorite taco-style toppings would do.

  5. Makes a great pulled pork. Very tender and easy to shred! I did add some cayenne and ancho chili powders for some heat.
    Good to snack on cold too.

  6. 5 stars
    I made this today, along with the whole-grain corn tortillas and the tomatillo sauce. Wow!!! We loved it! My husband and son requested that I make this again! It is a definite keeper!

  7. 5 stars
    Made these last night. Sooooo easy and yummy! My 3 year old came home from school and said “What’s that smell? It smells good! I’ll eat lots!” And she did! I kept the onion and put it on the tortilla along with the home made tomatillo salsa, avocado slice, and some sour cream. My husband also put his rice on his. Yum!

  8. 4 stars
    I am just curious why you discard the garlic and onion? I minced the garlic so didn’t take it out. I sliced the onions but took them out, but thought about adding them back to the leftovers I am going to freeze.

  9. Hi. I’m planning to make this on Friday (today is Sunday). Can I make the salsa early and freeze? Or how long will it keep in the fridge? I’ll do the pork the day of.

  10. ive made this before and love it! i slacked today and started it a little late. id rather not eat at 9pm, can it be cooked on high? or maybe high part of the time? or do you think that would dry it out too much?

    1. Amy Taylor (comment moderator)

      Hi Delmara. So sorry that we are not able to answer recipe questions in real time. How did it turn out?

  11. How much tomatillo sauce do you need for the recipe? I like that you suggest using store bought if you don’t have time to make fresh, but I seldom see what the quantity should be.

  12. I saw that a few people have used pork tenderloin. I have a pork tenderloin tip, and was wondering if this would work for this recipe?

    1. Amy Taylor (comment moderator)

      Hi Michelle. It is the higher fat content of the shoulder/butt that makes this recipe moist and juicy. A tenderloin is a very lean cut.

  13. 5 stars
    My husband looked at me after a couple of bites and said ‘I could eat this ALL the time!’ Great, easy recipe! I’ve never made carnitas before, and this couldn’t be more simple and flavorful! I used Frontera tomatillo salsa – local company in Chicago, no crazy chems and salt is one of the last ingredients so not as salty as others. I also used Whole Foods corn tortillas. This is going into our permanent meal rotation, thanks Lisa!

  14. This recipe was so easy to make and absolutely delicious. Instead of throwing the onions away I ate them. I would have like to save the flavorful grease to do something with later, but didn’t know whether to refrigerate it or not, so I threw it out.
    I am definitely going to put this on my monthly meal plan. Yum!!