These delicious crockpot carnitas tacos are inspired by my time in Austin, Texas. I ate so many amazing tacos in Austin and I loved it. My two favorite tacos were chorizo breakfast tacos and carnitas! I loved both of these so much that I wanted to recreate my own recipes. The traditional carnitas tacos I had in Texas were topped with onion, cilantro and fresh lime juice, so I wanted to use these ingredients while adding my own twist.
Carnitas, means “little meats” and is traditionally made with pork shoulder. I used so many herbs and spices to season the pork shoulder which makes the flavor perfect. The cumin, chili powder, oregano, smoked paprika, salt, garlic powder, onion powder and little bit of ground cloves work well together. I did not trim off any of the fat prior to cooking to help add additional flavor. Cook the meat in the crockpot on low for 4-6 hours. Mine went for 5 hours. When it is done cooking, shred the meat and remove any clumps of fat. Placed the shredded meat back in the slow cooker on warm until ready to serve. Prior to serving I recommend doing the optional broil. This crisps up the meat slightly and adds texture to the tacos.
Don’t forget the coleslaw, it takes these tacos to the next level. The unique flavor and texture will have you coming back for more. To make the coleslaw, I started with a 14 ounce bag of pre-shredded coleslaw mix. You could shred your own cabbage, purple cabbage and carrots, but the pre-shredded bag is a great option if you are low on time. Add the shredded cabbage to a large mixing bowl. Next, chop the jalapeno, onion, and cilantro and add to the cabbage. In a small bowl I mix together the mayonnaise and lime juice until well incorporated. Add the mayonnaise mixture to the large bowl and stir the coleslaw until well incorporated. I recommend letting the coleslaw sit in the refrigerator for at least 10 minutes to let the flavors incorporate and the coleslaw get creamy.
Not only is this recipe delicious fresh, the leftovers reheat very well. Store leftovers in the refrigerator and use within 3-5 days. I recommend storing the meat and the liquid in separate containers. When the liquid cools there will be a layer of fat on the top that you can remove. I mix some of the liquid in with the meat before reheating the leftovers to add moisture.
This recipe would be great any time of year but I especially think it would be great for summer time cookouts. The coleslaw is so light and refreshing to balance out the meat. The meat is cooked in the crock pot so you don’t even need to turn on the oven if it is a hot summer day. That’s a win win if you ask me!
Crockpot Carnitas Tacos
Ingredients
- 3.5 lbs Pork Shoulder I cut a 7 lb pork shoulder in half and only used half for this recipe and froze the other half.
- 1½ tsp Cumin
- 1½ tsp Chili powder
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1½ tsp Oregano dried
- 2 tsp Salt
- 1 tsp Smoked Paprika
- ¼ tsp Cloves ground
- 1 cup Water
- 15 Taco Shells
Coleslaw
- 14 ounces Shredded Cabbage
- ½ cup Mayonnaise
- ½ cup Onion diced
- 1 cup Cilantro finely chopped
- 1 Lime juice from 1 lime
- 1 Jalapeno diced with seeds
Instructions
- Combine cumin, chili powder, garlic powder, onion powder, oregano, salt, smoked paprika and cloves in a small bowl.
- Place meat on a large plate or baking sheet. Sprinkle the meat with the seasoning mix until completely coated.
- Place the seasoned meat and 1 cup of water in the slow cooker and cook on low for 4-6 hours.
- Once the meat is done cooking. Remove from the crockpot and onto a large plate to cool.
- Once the meat is cool enough to handle, shred the meat into small pieces and remove any pieces of fat. Place the meat back in the crock pot and turn the heat settings to "warm" until ready to serve
- Serve warm from crockpot or optional to place shredded meat on a baking sheet and broil for 2-3 minutes or until the ends of the meat get slightly brown and crispy.
Coleslaw
- Combine 14 ounces shredded cabbage, diced jalapeno, cilantro and diced onion to a large mixing bowl.
- Mix together the mayonnaise and juice from one lime in a small bowl,
- Add the mayonnaise and lime juice mixture to the large bowl with the cabbage, jalapeno, cilantro and onion.
- Stir to combine well. Refrigerate the coleslaw for at least 10 minutes before serving.
- Serve the meat inside your favorite taco shells topped with coleslaw, jalapeno slices, cotija cheese, lime juice or cilantro.
Notes
- I had a 7 lbs pork shoulder that I cut in half. I froze the other half for later. If you are using a larger piece of meat you may need to double the seasoning mix.
- It is optional to broil the meat before serving. I think this adds a little crispy texture that enhances the taco.
- Refrigerate leftovers. I put the meat and liquid in separate bowls. After the broth cools, there will be a thin layer of fat on top. I scoop this off and discard and use the broth when reheating the meat.