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
Ingredients
- 2 lbs pork shoulder, (or Boston butt roast) cut into 5 or 6 small pieces (in Charlotte we use pork from Grateful Growers Farm, which is sold at the Matthews Farmers’ Market and Hillbilly Produce)
- 3 teaspoons oregano
- 2 teaspoons pepper
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 onion, cut into 6 or 8 chunks
- 3 cloves garlic, whole
- 1 recipe salsa, Tomatillo (Link in notes. Use this recipe or can be purchased at Trader Joe’s, though theirs is a bit salty)
- 1 ½ recipe corn tortillas, See recipe link in notes
- 2 avocados, sliced
- cilantro
Instructions
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Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
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Throw onion and garlic on top of pork.
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Slow cook on low for 6 – 8 hours or until meat is falling apart.
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When finished discard the onion and garlic. Drain meat and shred with a fork.
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Serve warm with tortillas, tomatillo salsa, avocados and cilantro.
Recipe Notes
Recipe - Tomatillo Salsa
Recipe - Whole-Grain Corn Tortillas
We recommend organic ingredients when feasible.
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Yummy! I make a Mexican Soup very similar to this. BUT, I recently took a food safety certification course, and you should never put frozen meat into a crock pot. With the low heat, the bacteria can build up during the slow thawing to cooking time. Just thought I’d share that info!
Hi! I have never cooked pork shoulder before. Do you trim fat off of pork shoulder or leave for moisture? Thank you. I
Hi Sarah. Lisa does not trim the fat.
Can you freeze this meal and eat again later?
Hi Kim. You can absolutely freeze the pork.
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!!
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!
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?
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.
Do you add water or something?
Hello Jesko. No, it makes plenty of its own liquid.
I’m making this today for Cinco de Mayo dinner with friends tonight! Can’t wait.
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.
Hi Kirsten. It completely depends on how much you wish to use. :)
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?
Hi Delmara. So sorry that we are not able to answer recipe questions in real time. How did it turn out?
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.
Hi there. You could freeze it although it does change the texture a bit. .
Can you use any other cuts of pork for this dish? I’m wondering if pork boneless country ribs would work
Hi. I think most fatty cuts should work.
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.
Hi Jen. It is just personal preference. You can leave them in.
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!
I make mine with the juice of 4 oranges and 4 limes, garlic, cumin, and oregano … served the same way. So yummy!
No liquid or browning?
Hi. Nope and it makes its own juices.
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!
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.
Does anyone have recommendations on what to substitute for the avocado? I love it, but I have a severe avocado allergy.
While the avocado is admittedly hard to replace :) , I’d say any other of your favorite taco-style toppings would do.
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!
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.
We have not made this recipe with chicken. If you give it a try, let us know.
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.
Sounds delicious! I’ll have to try that next time. – Jason