Slow Cooker Pork Carnitas are an incredibly easy recipe that is full of flavor! Sweet and spicy shredded Mexican pork makes the perfect base for tacos. But it is the fresh Mexican Slaw that makes these Pork Carnitas irresistible.
Pork Carnitas are a family favorite recipe! Tender, juicy pork is topped with a creamy, fresh slaw for a perfect combination of flavors and textures.
When you add in the bonus that these pork tacos are made in the slow cooker with minimal work–well, this family meal just got even better!
Slow Cooker Pork Carnitas
Traditional Carnitas are made by braising or simmering pork shoulder in oil or lard.
These Slow Cooker Pork Carnitas are a bit different and may as well be called Pork Tacos.
I use a leaner pork loin instead of a shoulder and do not use any lard or fat. The pork loin is braised via the slow cooker with beer, orange juice, and Mexican spices for a perfect base for tacos.
This recipe for pork carnitas is easy, allergy friendly, and makes a TON–perfect for a party!
How to Make Slow Cooker Mexican Pork
Follow these few simple steps to make Pork Carnitas and let the slow cooker do the rest of the work for you!
- Heat the oil in a large stock-pot over high heat.
- Season a pork loin with salt and pepper.
- Sear the pork loin for 1-2 minutes per side.
- Place the seared pork pork into a crock pot.
- Combine the beer (or stock), orange juice, salt, pepper, garlic, cumin, chili and cayenne together and pour over the meat.
- Set the crock pot to low for 10-12 hours or on high 5-7 hours.
- Once the meat has cooked, shred the pork with two forks and mix into the juices that were rendered while cooking.
How to serve Slow Cooker Mexican Pork
Pork Carnita meat is great when used for :
And I think that the Mexican Slaw is a must!!
Easy Mexican Slaw
- Stir together sour cream and Greek yogurt with juice of 1 lime, a handful of chopped cilantro, 1 tsp cumin, and salt and pepper.
- Stir the mixture into shredded cabbage.
- I like to make the slaw after placing the meat into the crock-pot to give the slaw time to develop flavors. But it can be made last minute.
Tips on Crock Pot Pork Tacos
- If you need these to be Gluten-Free Carnitas, just omit beer and use chicken stock and serve on corn tortillas. You can even use these homemade corn tortillas from Foolproof Living.
- I like to use pork loin for a lean, yet flavorful carnita meat, but you can use pork shoulder if you’d prefer.
- If pork is not your thing, use an equal amount of boneless, skinless chicken breasts or thighs and cut cooking time to 6 hours on high and 3-4 hours on low.
- To make Instant Pot Carnitas, see directions here for Instant Pot Pork Tacos.
- The Mexican Slaw is an easy, tasty way to jazz up these pork tacos, but feel free to top with traditional taco toppings instead.
More Taco Recipes
- Healthy Black Bean Baked Tacos
- Easy Lentil Tacos with Avocado Cream
- 3 Ingredient Taco Meat
- Buffalo Chicken Tacos
- Jalapeno Chicken Tacos with Pineapple Salsa
Pork Carnita Recipe
Slow Cooker Pork Carnitas with Mexican Slaw
Slow Cooker Pork Tacos jazzed up with a fresh and tangy slaw.
- 2 ½ lb pork loin roast
- 1 tablespoon oil
- 1 tsp Kosher salt
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp freshly cracked black pepper
- 1/2 tsp ground cayenne pepper
- 12 fluid oz beer (or chicken stock)
- 1/2 cup orange juice
- 1 tablespoon sour cream
- 1 tablespoon plain Greek yogurt
- juice of 1 lime
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 3 cups shredded cabbage
Heat the oil in a large stock-pot over high heat. Sear the pork roast for 1-2 minutes per side. (Skip this step if you are really in a time crunch.)
Place the pork into a crock pot. Combine the beer (or stock), orange juice, salt, pepper, garlic, cumin, chili and cayenne together and pour over the meat. S
Set the crock pot to low for 10-12 hours or on high 5-7 hours.
Shred the meat with two forks and mix into the juices that were rendered while cooking.
Stir together sour cream and Greek yogurt with juice of 1 lime, a handful of chopped cilantro, 1 tsp cumin, and salt and pepper.
Stir in shredded cabbage and refrigerate until ready to serve.
Serve the meat topped with the slaw.