Juicy and fall-apart tender, these Carnitas Street Tacos taste like they came straight off a taco truck. Slow-cooked in citrus and spices, then shredded into dreamy chunks of pork and crisped under the broiler until the edges caramelize, these tasty tacos are about to become a family favorite.
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Looking for more pork shoulder recipes? Check out my Pit Boss Pulled Pork, Traeger Smoked Pork Butt, and Smoked Pork Butt Burnt Ends.
This carnitas recipe is all about easy, classic flavors (warm spices, citrus, garlic, and just a touch of sweetness), and it does NOT require lard. The slow cooking does all the work, so you can let it simmer away while you get on with your day. Meal prep win. And it goes really well with this homemade Brazilian Lemonade.
If you love easy dinner recipes that magically feed a crowd, this one is going to become your new favorite.
What Are Carnitas?
Carnitas means "little meats" in Spanish, and the traditional method of preparation involves simmering pork in lard until it's so tender you can shred it with a fork. Imagine that authentic carnitas taco experience, but without the giant vat of fat you need to simmer it in. I've dialed back the fuss factor so you can make these carnitas at home in a crock pot, Instant Pot, or your oven with a ton of flavor and zero sacrifice in taste.
I use the best cut of pork for this particular recipe (best cut for slow cooking, period): pork shoulder (aka pork butt). It has enough excess fat to keep the meat juicy without drying out, even after it's been broiled.
Why You'll Love These Carnitas Street Tacos
- Easy: Just throw everything in the slow cooker, shut the lid, and walk away. Let it bubble away while you do whatever you do for the next 8-10 hours.
- Big Flavor: Warm spices like cumin, paprika, oregano, chili powder, onions, garlic, and fresh citrus meld into richly seasoned pork with a perfect balance of flavor.
- Crispy edges. A little time under the broiler turns soft shredded pork into seriously irresistible crispy bits and pieces. You can also pan-fry the carnitas in a cast-iron skillet over medium-high heat in batches for even more caramelization.
- Great for meal prep. Carnitas reheat nicely and freeze well in freezer bags for fast dinners, nachos, bowls, and sandwiches.
Oh my word, were these ever good! Everyone wanted seconds.
- Liz
Ingredients
Full amounts and detailed instructions in the recipe card at the bottom of this post.
- Pork Shoulder, also known as pork butt or Boston butt. I like using boneless, but bone-in is fine.
- Brown sugar. You can also use raw cane sugar, coconut sugar, or even honey.
- Spices. To get the delicious Mexican flavor, I used ground cumin, oregano, salt, black pepper, garlic powder, onion powder, and paprika.
- Tortilla shells. You can use pre-made tortillas such as corn tortillas, flour tortillas, or my homemade 3-Ingredient Flatbread.
How to Make Carnitas Street Tacos
- Season the Pork. Place the pork on a cutting board and pat it dry with paper towels. Combine all the spices, sugar, and salt in a bowl and rub it all over the meat.
- Add Everything to the Crock Pot. Place the seasoned pork in the slow cooker. Add chopped garlic, onion, and jalapeño. Squeeze in the juice from the fresh oranges and limes.
- Slow Cook. Cook on low for 8-10 hours or high for 5-6 hours until the meat shreds easily with a fork.
- Shred and Soak. Transfer to a sheet pan or rimmed baking sheet and shred into bite-sized pieces. Add the shredded meat back to the slow cooker to soak up the juices.
- Crisp (Optional but Highly Recommended). Use tongs or a slotted spoon to transfer the meat back to the sheet pan. Spread the pork in a single layer. Pour 1 cup of the liquid from the slow cooker over the top to keep everything juicy. Broil for 5-10 minutes, stirring every couple of minutes, until the edges get browned and crispy. OR, heat a cast-iron skillet over medium-high heat and pan-fry the carnitas in batches with a splash of the juices.
- Build Your Street Tacos. Warm your tortilla shells, spoon on carnitas, add toppings, and finish with a squeeze of fresh lime juice. Enjoy!
Toppings for Carnitas Street Tacos
Serve these slow cooker carnitas at your next Taco Tuesday with:
- Chopped white onion and fresh cilantro or Quick Pickled Red Onions and lime wedges.
- Pico de Gallo or Peach Pico de Gallo
- Mango Habanero Salsa, Smoked Salsa, Homemade Canned Salsa, Chunky Fresh Salsa, or Salsa Con Queso
- Avocado slices or guacamole
- Cabbage, shredded lettuce, Refrigerator Pickled Jalapenos, or Canned Cowboy Candy
- Cotija cheese or queso fresco
- A drizzle of hot sauce (try my homemade Jalapeno Hot Sauce), Avocado Lime Crema, or sour cream
Pro tip: Set up a mini taco bar. It's the easiest way to feed a crowd and also makes you look super organized.
Looking for more ideas on what to serve these Carnitas with? Then check out my roundup of Best Side Dishes for Pulled Pork.
Jeri's Top Tips
- Use pork shoulder or pork butt, never tenderloin. Tenderloin dries out because it doesn't have enough fat.
- Cut the roast into large chunks so it cooks faster and more evenly.
- Save the reserved juices. It's liquid gold for reheating, storing, and crisping.
- Meal prep friendly. Store cooked carnitas in the refrigerator for 3-4 days or in freezer bags for up to 3 months.
Storage Instructions
These carnitas are a meal-prepper's dream. They hold up beautifully, stay tender for days, and reheat without losing that slow-cooked flavor. If anything, they get even better after a day or two.
Refrigerator: Store leftover carnitas in an airtight container for 3-4 days. Before sealing, ladle a bit of the reserved juices over the top to keep the pork from drying out.
Freezer: Carnitas freeze incredibly well for fast future dinners. Transfer cooled pork to freezer bags, press out the air, and freeze flat for up to 3 months.
How to Reheat:
- Skillet (best method): Warm the carnitas in a cast-iron skillet over medium-high heat, adding a splash of juices as needed. Let the edges crisp up again-it only takes a few minutes.
- Oven: Spread the pork on a rimmed baking sheet, drizzle with a little juice, and heat at 350°F until warmed through. Use the broiler for 1-2 minutes if you want extra crispy bits.
- Microwave: Fast and easy. Cover the carnitas with a damp paper towel and heat in short bursts, stirring in between. Add a spoonful of juices to help keep things tender.
FAQs
Pretty much. Carnitas is the Mexican version of pulled pork that's seasoned with warm spices and citrus for extra flavor.
Rice bowls, burritos, quesadillas, nachos, sandwiches, enchiladas, salads, or as a snack straight off the sheet pan while no one's looking.
Yes! Add pork and seasonings, along with citrus juice and ¼ cup chicken stock. Cook on High Pressure for 55 minutes, natural release for 10 minutes, shred, and broil.
Also yes. Add all ingredients to a Dutch oven and bake covered at 325°F for about 4 hours, until tender enough to shred.
Did you make this Slow Cooker Pork Carnitas Street Tacos recipe? Please RATE THE RECIPE 🌟 below! Thank you! 😊
Printable Recipe
Carnitas Street Tacos
Ingredients
Pork Shoulder Seasoning
- ¼ cup brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Carnitas Ingredients
- 4-5 pounds pork shoulder or pork butt
- 4 cloves garlic chopped fine
- 1 red onion chopped fine
- ½ cup orange juice (juice from 2 oranges)
- ¼ cup lime juice (juice from 2 limes)
- 1 jalapeno pepper finely diced (optional)
Instructions
- In a small bowl, mix together ¼ cup brown sugar, 2 teaspoon ground cumin, 2 teaspoon oregano, 2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika.
- Pat the pork shoulder dry with paper towels. Rub the seasoning all over the pork on all sides.
- Place the pork in the slow cooker. Add 4 cloves of minced garlic, diced red onion, diced jalapeño (if using), ½ cup orange juice, and ¼ cup lime juice. Cover and cook on high for 5-6 hours or low for 8-10 hours, until the pork is fall-apart tender.
- Transfer the cooked pork to a rimmed baking sheet. Shred with two forks into bite-sized pieces. Return the shredded pork to the slow cooker and let it soak in the juices for 5-10 minutes.
- Use a slotted spoon to transfer the pork back to the baking sheet. Spread it out in a single layer and pour 1 cup of the reserved juices over top. Broil for 5-10 minutes, stirring every minute or two, until the edges become browned and crispy. (This step is optional but highly recommended.)
- Spoon the carnitas onto warm tortillas. Add your favorite toppings and finish with a squeeze of lime. Enjoy!
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Notes
- Taco Bar Idea: Turn this into a festive taco bar with toppings like pico de gallo, chopped onion, cilantro, guacamole, cabbage, jalapeños, Cotija, lime crema, and your favorite hot sauce.
- Instant Pot Method: Add ¼ cup chicken broth and cook on High Pressure for 55 minutes; natural release for 10 minutes. Crisp under the broiler.
- Oven Method: Cook covered at 325°F for about 4 hours, until tender enough to shred.
- Storage: Store leftovers in the fridge for 3-4 days, or in the freezer for up to 3 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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Liz says
Oh my word, were these ever good! Everyone wanted seconds.
Jeri says
I'm so glad you liked them!
Makhaya says
Definitely a five star recipe! The flavors and tender meat really do transport you right to a little street vendor in Mexico! The best tacos!
Jeri says
Thank you, Makhaya! I'm thrilled you liked them!
Lillian says
These tacos are so flavorful! Thank you for your recipe.
Jeri says
Glad you enjoyed them, Lillian!
Priya Maha says
I love the make-your-own-tacos idea! Great for parties.
Kayla DiMaggio says
These carnitas tacos were so delicious! They were so easy to make too! We are keeping them in our dinner rotation for sure!
Addie says
Truly the best tacos ever!
Megan Ellam says
My favourite! Tacos for dinner tomorrow night! Thanks again for the great recipes Jeri.
Alexandra says
These tacos are so delicious - my whole family absolutely loved them! They will definitely be on repeat in our household - we loved the spice blend.
Julia says
Love cooking a good pork shoulder in the slow cooker. These came out so tender, and the whole family loved the tacos. We definitely got a bit creative with our toppings.
Amy says
This was such a delicious recipe! Had some friends over and we had a "make your own" taco lunch and it was so much fun! We did have some pork leftover so I packed them up for my kid's school lunch during the week.