Carnitas Tacos – Slow Cooker

Renée G.


These are relatively easy since the slow cooker does all the work, while you go out to lunch and shopping with friends. Or, *drudge*... off to work.

We serve these with homemade refried beans, Mexican rice and a cold diced fresh fruit compote.

pinch tips: How to Cut Avocado (Like a Pro)


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12 Min


6 Hr


Slow Cooker Crock Pot


2 lbs. pork shoulder cut into 1½” pieces
2 tsp. salt
2 tsp. ground black pepper
2 tsp. dried mexican oregano
½ large onion, quartered
½ large onion, chopped
1 avocado, halved, skinned and cut into slices
fresh cilantro sprigs
thin strips red bell peppers
1 red, ripe, tomato chopped
thinly sliced radishes
lime wedges
sour cream
8 corn tortillas
roasted tomatillo salsa

Directions Step-By-Step

Place pork in slow cooker with salt, black pepper, and dried oregano to coat; toss to coat. Place ½ the onion quartered over pork. Cover slow cooker and cook on low for about 6 hours, until pork is very tender and falling apart.

With slotted spoon, transfer pork to cutting board. Discard onion pieces. Shred pork and transfer to serving platter.
Place avocado slices, cilantro sprigs, chopped onion, sliced red bell peppers, chopped tomatoes, sliced radishes, lime wedges and sour cream in individual serving bowls, around the carnitas.
Wrap 4 tortillas at the time in damp kitchen towel; microwave until warm, about 30 - 35 seconds. Repeat with the other four. Use two tortillas to make each taco so it all holds together.
Invite your family or guests to make their own tacos with whatever add-in they like. Plenty of napkins and Ole! It’s a fiesta.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Pork
Regional Style: Mexican