The Foodie Affair

Slow Cooker Pork Carnitas for your Mexican Fiesta!

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Slow Cooker Pork Carnitas just in time for your fiesta! Whether you are cooking for a crowd or want a main dish that will stretch through several meals, break out your slow cooker for these delicious pork carnitas!

Slow Cooker Pork Carnitas in a corn tortilla topped with fresh salsa

These authentic Mexican carnitas are the type you’ll find at the taquerias here in California.

Simple fresh ingredients that are filling and flavorful! No lettuce, cheese or sour cream touch these babies.  Wrapped in a warm corn tortilla, these tacos are filled with shredded pork, pico de gallo, and a squeeze of lime juice.

That’s it!  And this simple combination is keeping thousands of mom and pop taquerias thriving!

I bet this is the type of taco that fast food restaurant Taco Bell had in mind too. I remember when they sold a simple taco shell filled with a tablespoon of meat, two shreds of lettuce, and another shred of cheese that sold for 60 cents back in the 80’s.

Those details stay with me because Alan’s first paycheck came from Taco Bell, and there may have been a few pit stops to the restaurant back then!

Alan still reminisces about those good ‘ole days, and explains to all those that get him talkin’ tacos about how the foods on the menu were made from scratch.

They had to cook the pinto beans, shred the lettuce and cheese. Oh, and they served black olives in their foods!

It has all gone to crap (sorry TB) since my husband left the company at a young 18 years of age. Fiery Dorito Locos Tacos grace their menu now…<sigh>.

Slow Cooker Pork Carnitas with fresh salsa on a white paper plate

Stick with authentic flavors and give this slow cooker pork carnitas a try!

This recipe is perfect for a Cinco de Mayo fiesta! The shredded pork can feed quite a few people, and you can leave the meat cooking all day while you tend to other dishes like a side of Spanish Rice.

You’ll also have extra time to dust off the blender for margarita mixing and don’t forget dessert!  How does Kahlua Tres Leches Cupcakes sound?

This recipe calls for citrus, oregano, bay leaves and even a cinnamon stick that adds a unique tasty flavor.

Sounds different, but it’s super flavorful! Trust me, you’ll be going back for second and third servings!

three photos of slow Cooker Pork Carnitas - on corn tortillas, shredded pork and fresh salsa in a black bowl

Carnitas Ingredients

  • 4 pounds pork shoulder
  • 3/4 cup 100% orange juice
  • 2 bay leaves
  • 6 garlic cloves
  • 1 cinnamon stick
  • 2 tablespoons oregano
  • 3/4 teaspoon clove, grounded
  • Salt and pepper to taste
  • Limes
  • Pico de gallo
  • 20 corn tortillas

Utensils

  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Slow cooker
Carnitas wrapped in corn tortillas with pico de gallo

Slow Cooker Pork Carnitas

Yield: 20 servings
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes

Carnitas slow cooked to perfection! The recipe is perfect for a crowd or stretch this meal out for days and enjoy on tostadas or burritos.

Ingredients

  • 4 pounds pork shoulder
  • 3/4 cup 100% orange juice
  • 2 cups water
  • 2 bay leaves
  • 6 garlic cloves
  • 1 cinnamon stick
  • 2 tablespoons oregano
  • 3/4 teaspoon clove, grounded
  • salt and pepper to taste
  • 2-3 tablespoons oil (avocado, vegetable, canola)
  • 1/4 of a juiced lime per taco
  • Pico de gallo
  • 20 corn tortillas

Instructions

  • Remove excess fat from the pork shoulder. Season the pork with salt and pepper, and then place in the slow cooker. Poke whole garlic cloves into the meat. Add orange juice. water, bay leaves, cinnamon stick, oregano, and ground cloves.
  • Cover and cook on low heat for 8 hours.
  • Once tender, move the meat to a platter and shred with two forks.
  • In a large skillet heat oil over medium high heat, add the shredded meat (cook in batches) and fry until crispy (one side only so it doesn't dry out).
  • Serve with warm corn tortillas, shredded pork, pico de gallo and top with lime juice.
    • Nutrition Information:
    Yield: 20 Serving Size: 1
    Amount Per Serving: Calories: 354Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 83mgSodium: 128mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 23g

    Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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    © Sandra Shaffer
    Cuisine: Mexican / Category: Main Dish Slow Cooker
    two slow Cooker Pork Carnitas wrapped in corn tortillas on a white plate with slice of lime on the side
    Slow Cooker Pork Carnitas just in time for your fiesta! Whether you are cooking for a crowd or want a main dish that will stretch through several meals, break out your slow cooker for these delicious pork carnitas! #carnitas #pork #slowcooker #crockpot #dinner #easy #thefoodieaffair
    Hugs Sandra Signature

     

    Reader Interactions

    Comments

    1. Michaela Kenkel

      When given the choice of what kind of tacos to order, Carnitas is ALWAYS my first pick! I can’t wait to try your recipe!!

      Reply

    7. Jennifer A Stewart

      Pork carnitas are a favorite of ours and we typically braise them in the oven but when I tried this recipe it was so much easier for me. No hot house from running the oven all day and with a crockpot liner clean up was even easier!

      Reply

    13. Brandy M.

      Your photos are so gorgeous! My slow cooker has a permanent spot on my counter and I’m always looking for new recipes. Tacos are a normal part of our menu so these will fit in nicely.

      Reply

    17. Erica (@Erica's Recipes)

      I love love love carnitas and haven’t made them in like forever. I love that you included the cinnamon stick – I’m going to try that. Great recipe! …and sorry, but I love Dorito Locos Tacos 🙂

      Reply

      • Sandra Shaffer

        I saw your recipe, Nagi and I almost didn’t post mine because I thought, “oh, my gosh, that’s the most beautiful photo. Mine is ehhhh.” I got my courage back. 🙂

        Reply

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