Slow Cooker Pork Carnitas with Mexican Slaw

4.85 from 13 votes

Slow Cooker Pork Tacos jazzed up with a fresh and tangy slaw.

Prep Time10 mins

Cook Time10 hrs

Total Time10 hrs 10 mins

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 171kcal

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.

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.

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.