Seasoned with oregano, cumin, chili powder, lime juice, these Mexican Slow Cooker Pork Carnitas Tacos are the perfect dinner for any night of the week.
Hi. I’m Isabel and I have a love-hate relationship with my slow cooker. Like many things in life, the slow cooker has its pros and cons. Pro – it can make even the toughest cut of meat tender and flavorful. Con – it requires time and patience.
Because of the slow cooking process (after all, it is a slow cooker), many recipes require a total cook time of about 8 hours. Sure, that’s perfectly okay if you remember to plan ahead, but I know many people, including myself, that quite simply forget. What if I told you that I had a recipe for Mexican Slow Cooker Pork Carnitas Tacos that took about HALF the normal cooking time of other recipes yet is just as delicious? Yep, just keep on reading. 🙂
I’m going to let you in on a little secret – most slow cookers have a high and a low setting. The low setting is usually the temperature that most people are familiar with. And that’s great. Longer cooking time usually results in a richer flavor. But today I want to encourage you to get to know and love that often neglected high setting.
Seasoned with oregano, cumin, chili powder, lime juice and other spices, these Mexican Slow Cooker Pork Carnitas Tacos only take 4 hours to make. That’s half the time you’ll find in most recipes. PLUS, these tacos will make you feel like you’re in an outdoor market in Mexico with a taco in one hand and an ice cold beer in the other. Top it with some cilantro, avocado slices, red onions, freshly squeezed lime juice and some hot sauce or jalapeños (if that’s your thing) and you’re in heaven.
Oops. I think I just made myself drool.
Growing up in a Mexican household, I ate my fair share of pork. It’s kind of in my blood. And since I’ve moved hundreds of miles away from home and am only able to visit the family a handful of times a year, learning to cook a variety of Mexican meals has been one of my goals. Mexican pork carnitas is now one of those meals that I can cross off my list.
If you love Mexican food as much as I do but you don’t want to wait 8 hours for slow cooked meats, don’t hesitate to use the high setting on your slow cooker. You don’t need anything fancy to make this delicious Mexican dish. Just take a look at the slow cooker I have here – it’s one of the cheapest ($14) and smallest ones you can find! So if that’s all you have, that’s perfectly okay.
However, I would be lying if I said I didn’t have my eye on this bad boy – it’s programmable, much larger than what I have now AND even has a locking lid! Yeah, that’s going on my Christmas list.
- 2 1/2 lbs pork shoulder (also known as 'pork butt')
- 1 tbsp lime juice
- 2 tsp coarse sea salt
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- corn tortillas
- slices of avocado
- cilantro, roughly chopped
- red onion, diced
- slices of lime
Cut pork should into large 3-4 inch chunks, removing any excess fat.
Place pork in slow cooker.
Combine all other ingredients in slow cooker.
Stir to mix thoroughly.
Cover and cook on high for 4 hours or until very tender.
When tender, pull apart with a fork.
Serve on warm corn tortillas and top with onions, cilantro, avocado slices and lime juice!
Nutritional information only includes the meat and seasonings, not the tortillas or optional toppings.
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