These Crockpot Carnitas Tacos deliver the magic of traditional carnitas with minimal effort. The pork becomes impossibly tender in the slow cooker, then gets crispy under the broiler for authentic texture. It’s the ultimate set-and-forget meal for busy days or festive gatherings.

Love Crockpot Carnitas Tacos? So do we! If you're into Crockpot Recipes or curious about Burgers, you'll find plenty of inspiration below.

You Might Also Love

Crockpot Candied Yams

19 FOOLPROOF Sandwiches EVEN BEGINNERS...

Crockpot Jambalaya

Why You’ll Love This Crockpot Carnitas Tacos

• Set & forget: The slow cooker does nearly all the work for you.
• Deep, authentic flavor: Tastes like it came from a professional taqueria.
• Perfect texture contrast: Crispy, caramelized bits mixed with juicy shredded meat.
• Wildly versatile: Great for tacos, bowls, nachos, quesadillas, and more.

Ingredients & Tools

• 1 (3-4 lb) boneless pork shoulder (Boston butt), excess fat trimmed
• 1 large white or yellow onion, roughly chopped
• 8 cloves garlic, smashed
• 2 oranges, juiced
• 2 limes, juiced
• 2 tbsp vegetable oil or avocado oil
• 2 tsp ground cumin
• 2 tsp dried oregano (preferably Mexican oregano)
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1½ tbsp kosher salt
• 1 tsp black pepper
• 1 bay leaf
• 1/4 cup chicken broth or water
• For serving: corn or flour tortillas, diced white onion, fresh cilantro, lime wedges, sliced radishes, crumbled cotija cheese, salsa or hot sauce

Tools: A 6-quart or larger slow cooker, tongs, two forks for shredding, a rimmed baking sheet

Notes: Don’t be intimidated by the list—most are pantry staples. Fresh citrus juice makes a world of difference.

Nutrition (per serving)

Serves: 6-8 | Prep Time: 15 minutes | Cook Time: 8 hours (low) or 4-5 hours (high) | Total Time: 8 hours 15 minutes (plus optional broiling time)

Before You Start: Tips & Ingredient Notes

• Choosing your pork. Look for a boneless pork shoulder, also called Boston butt. It’s a well-marbled cut that becomes incredibly tender and flavorful during the long, slow cook. Don’t trim off all the fat—it’s essential for flavor and moisture.
• The power of fresh citrus. Please, for the love of good carnitas, use fresh-squeezed orange and lime juice. The bottled stuff just doesn’t provide the same vibrant, acidic punch that cuts through the richness of the pork.
• Don’t skip the broiling step. I know it’s tempting to just eat the pork straight from the pot, but taking those extra 5 minutes to broil the shredded meat is what transforms it from simply “shredded pork” into true, crispy-edged carnitas. It’s a game-changer.
• Season with confidence. A large piece of meat like a pork shoulder needs a generous amount of salt to properly season it throughout. Don’t be shy with the salt and spices—they’ll mellow and meld beautifully during the cooking process.

How to Make Crockpot Carnitas Tacos

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze (without broiling) for up to 3 months.
• Reviving: Reheat under broiler or in a skillet to re-crisp.

Serving Suggestions

Complementary Dishes

• Mexican Street Corn (Esquites) — The creamy, tangy, and slightly spicy flavors of this classic corn salad are the perfect cool contrast to the rich, savory carnitas.
• Cilantro-Lime Rice — A simple, zesty rice is fantastic for making burrito bowls with any leftover carnitas, or just as a fluffy bed for the meat.
• Black Bean Soup — A smooth, smoky black bean soup makes for a hearty and comforting starter that complements the Mexican theme beautifully.

Drinks

• A Classic Margarita — The sharp, refreshing bite of a good margarita, whether frozen or on the rocks, cuts through the fat of the pork brilliantly.
• Mexican Coke — Made with real cane sugar, its unique caramel flavor is a nostalgic and surprisingly perfect pairing with the spiced meat.
• Jamaica (Hibiscus) Iced Tea — This vibrant, tart, and sweet drink is not only beautiful but its floral notes provide a lovely balance to the savory tacos.

Something Sweet

• Churros with Chocolate Sauce — You can’t go wrong with the classic combo of crispy, cinnamon-sugar-dusted churros dipped in rich, warm chocolate.
• Tres Leches Cake — A slice of this impossibly moist, milky cake is a decadent and traditional way to finish a Mexican feast on a sweet, creamy note.
• Mango Sorbet — For a lighter option, a scoop of bright, fruity mango sorbet cleanses the palate and feels wonderfully refreshing.

Top Mistakes to Avoid

• Mistake: Over-trimming the pork shoulder. You want to remove the really large, hard caps of fat, but leave the marbling. That intramuscular fat is what bastes the meat from the inside out, keeping it juicy and flavorful during the long cook. Too lean, and you risk dry carnitas.
• Mistake: Adding too much liquid. Remember, you’re not boiling the pork; you’re braising it. The pork will release its own juices as it cooks. You only need enough liquid to create steam and prevent burning on the bottom. Too much liquid can make the meat steam instead of braise, resulting in a boiled texture.
• Mistake: Skipping the broiling step. I’ve messed this up before too, thinking it was an unnecessary extra dish to wash. But trust me, the broiler is what gives you those authentic, crispy, caramelized bits that are the hallmark of great carnitas. It adds a whole new dimension of texture and flavor.
• Mistake: Using cold tortillas. A cold, stiff tortilla can ruin the perfect taco. Always warm them up! It makes them pliable, enhances their corn or flour flavor, and provides a much better vehicle for your delicious fillings.

Expert Tips

• Tip: Make it a day ahead. Carnitas often taste even better the next day after the flavors have had more time to meld. You can cook and shred the pork, store it in its cooking liquid, and then just broil it right before serving. It’s a fantastic time-saver for parties.
• Tip: Use the leftover cooking liquid. That strained liquid is liquid gold! Don’t throw it away. Besides moistening the meat before broiling, you can use it to flavor rice, beans, or even as a base for a quick soup. It’s packed with concentrated pork and citrus flavor.
• Tip: Get creative with leftovers. These carnitas are incredibly versatile. Use them for next-day nachos, pile them onto a baked potato, stuff them into an omelet, or make a killer carnitas grilled cheese. The possibilities are endless.
• Tip: For extra crispy carnitas, use a skillet. If you want maximum crispiness, after shredding, pan-fry portions of the meat in a little hot oil or lard in a cast-iron skillet until deeply browned and crispy. It’s an extra step, but the texture is phenomenal.

FAQs

Can I make this carnitas recipe in an Instant Pot instead?
Absolutely! The process is very similar. Use the sauté function to sear the seasoned pork on all sides for extra flavor (optional but recommended). Then add the onions, garlic, citrus, and broth. Cook on high pressure for 60-90 minutes, depending on the size of your roast, followed by a natural pressure release for 15 minutes. The shredding and broiling steps remain exactly the same to get those perfect crispy edges.

How should I store and reheat the leftovers?
Store the shredded carnitas in an airtight container in the refrigerator for up to 4 days. For best results when reheating, use the broiler or a skillet to re-crisp the meat. The microwave will work in a pinch but will make the pork soft and steamy, losing that wonderful crispy texture. You can also freeze the carnitas (without broiling) for up to 3 months.

My carnitas turned out a bit dry. What happened?
This usually happens for one of two reasons. First, the pork might have been overcooked. Even in a slow cooker, it’s possible to go too long. Second, and more commonly, you might not have used enough of the reserved cooking liquid when you broiled it. That liquid is key to keeping the meat moist while it crisps up. Next time, be generous with that flavorful juice!

Can I use a different cut of pork?
Pork shoulder is really the ideal cut because of its fat content and connective tissue, which break down over the long cook. Pork tenderloin is too lean and will become very dry. Pork loin is a bit leaner but can work if that’s all you have; just reduce the cooking time significantly (around 3-4 hours on low) to prevent it from drying out.

Is there a way to make these carnitas crispy without using an oven broiler?
Yes! A cast-iron skillet is your best friend here. Simply heat a tablespoon or two of oil over medium-high heat, add a single layer of shredded pork (you may need to do this in batches), and press down lightly. Let it cook without stirring for a few minutes until the bottom is super crispy, then flip and repeat. It gives you incredible control over the crispiness level.