I have to admit I crave tacos every day, but honestly, sometimes they can be time-consuming, and no one has time to do the fillings from scratch. But worry not my friends, because we can actually make everything using a slow cooker!! So, slow cooker carnitas tacos for everyone.
I’m a fan of using my slow cooker. Actually can we please talk about how convenient slow cookers are? I mean, you can actually prepare a complete meal while you are doing other things, it’s like having a chef in your own home! And in this case, this real Mexican carnitas are made all in your slow cooker, so you can go to work or do errands and then come home to a home cooked pot of simmering carnitas spiced to perfection. There’s nothing better than that.
To make the slow cooker carnitas tacos I use pork shoulder, spices, jalapeños, and onions. Then just throw everything into the slow cooker and set it on medium for 9 hours. When it’s done I use a fork to pull it apart and then cook it in a pan over high fire for a couple of minutes to give it the crunch factor. Sure you can skip this step but the 5 minutes it takes are totally worth it.
Once the carnitas are done it’s time to warm the tortillas and fill them to the brims. While I could eat my tacos with carnitas alone I also like to add some chopped red cabbage with a bit of lime juice and some cilantro and that’s it.
If you want to elevate this from normal affair to Mexican Restaurant at home you can serve as appetizer some chips with guacamole. Everyone will ask for seconds (and thirds), that’s for sure.
Slow Cooker Carnitas Tacos
- 1 ½ Pounds boneless pork shoulder
- ½ onion, chopped
- ½ jalapeño
- 2 Tbsp oil
- 1 Tsp cumin
- Salt and pepper to taste
- Warm flour tortillas
- 2 Cups chopped red cabbage
- Lime juice
- Rub the pork with the oil, cumin, salt, and pepper.
- Place in the slow cooker and add the onion and jalapeño.
- Cover and cook on medium for 9 hours.
- Once the meat is tender remove from the slow cooker and pull apart with the help of a fork.
- Place the carnitas in a pan over high heat and cook until some pieces get crusty.
- Fill each tortilla with ¼ cup carnitas, cabbage, 1 tsp lime juice and some cilantro.
- Serve and enjoy.
Tips: You can also make the tacos a burrito for a quick on the go lunch idea. The carnitas are delicious over rice and beans, in a sandwich and as the protein in a salad so it’s a very versatile recipe. You can sub the soft flour tortillas for hard ones or for corn ones (to make this gluten free).