Slow Cooker Pork Carnitas is 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 Easy Pork Carnitas irresistible.
Pork Carnitas are a family favorite recipe! Tender, juicy shredded 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!
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 into a crockpot.
- Combine the beer (or stock), orange juice, salt, pepper, garlic, cumin, chili, and cayenne together and pour over the meat.
- Set the crockpot 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 :
- Tacos
- Pizza
- Burrito bowls
- Taco Salad
- Topping a baked sweet potato or baked potato.
And I think that the Mexican Slaw is a must!!
Easy Mexican Slaw
- Stir together sour cream and Greek yogurt with the 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 carnitas 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 the 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
Slow Cooker Pork Carnitas with Mexican Slaw
Ingredients
Pork Tacos
- 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
Mexican Slaw
- 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
Instructions
Pork Carnitas
- 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.
- 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.
- For crispy pork, place shredded pork on a sheet pan and broil until lightly charred
- Serve the meat on warmed tortillas and top with the slaw.
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 in shredded cabbage and refrigerate until ready to serve.
Equipment Needed
Notes
- 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 carnitas 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 the cooking time to 6 hours on high and 3-4 hours on low.
- The Mexican Slaw is an easy, tasty way to jazz up these pork tacos, but feel free to top with traditional taco toppings instead.
Nutrition
I never had pork tacos until I moved to Texas. Now I can’t get enough of ’em!
Pork tacos are pretty amazing!
We eat a lot of pork carnitas because my hubby makes them all the time but it is always a long process. Such a nice treat to have them from the crock pot!
Well you are a lucky lady that your husband makes them–but I am NOT in the same boat and don’t have that kind of patience.
I love making pork carnitas in the crock pot, your version with the slaw sounds delicious!
Thanks Joy. The slaw does add so much.
I love Mexican food but never made tacos before. I think I should soon because my family would love them for sure!
Oh, you must try these soon! I think you would love them for sure!
Those carnitas look delicious! Great idea for a cole slaw too!! I’m pretty sure I’m making this this weekend!
Thanks so much Karen. I hope you enjoy them!
I don’t know which I like better, the sound of the pork or the slaw!
HA! That is why you need them both!
This is a perfect dish to try on a busy weeknight! I can’t wait to put this into my rotation.
Totally! It really helps make dinner so much easier during the weeks.
Cooked this yesterday… We love it… I am thinking the leftovers would make great enchiladas…
Yea!! That makes me so happy! And yes, the leftovers would be amazing in enchiladas. I love “morphing” one meal into another.
What type of beer would you recommend using?
Any lighter flavor beer would work. Corona is great. The last time I made these I used one of my husbands bud lights and it was great. I would just steer clear of a flavored beer or a really dark beer like Guinness.
thank you Kristen! making these tonight!
Let me know how you like them!!! Can’t wait to hear!
I cannot wait to try this! My husband will love it. Thank you for linking up at Tickle My Tastebuds last week. I am featuring you this week and would love if you would stop by and link up some more delicious recipes!
Julia @ Mini Van Dreams
Awesome!! Thank you so much for the feature and I will be sure to stop by again! Enjoy the Pork–it is delicious!