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★ Why You'll Love this Recipe ★
Authentic Flavor Made Easy
Carnitas pork tacos are bursting with authentic Mexican flavor, yet they couldn’t be simpler to make. With just five main ingredients, you’ll enjoy tender, seasoned pork that tastes like it came straight from your favorite taco truck.
Simple, Minimal Ingredients
All you need is pork roast, orange juice, garlic, cumin, and one more pantry staple to create carnitas magic. These ingredients work together to create rich, savory, citrusy flavor — without the long shopping list.
Slow-Cooked Perfection
Your slow cooker does all the work here. Just season, set, and let the pork roast cook low and slow until it’s ready to shred. The result is melt-in-your-mouth carnitas that are perfect for stuffing into tortillas.
Endless Topping Options
Keep it simple with a squeeze of lime, or go bold with toppings like diced red onion, slaw, fresh cilantro, pico de gallo, guacamole, cotija cheese, or even pickled red onions. For spice lovers, jalapeños or green chilis add the perfect kick.
Make It a Meal
Turn carnitas tacos into a full fiesta! Pair them with a jalapeño mocktail, classic Mexican rice, and finish strong with a slice of tangy key lime pie.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make these pork tacos.
Carnitas
- Pork shoulder. Also known as pork butt.
- Salt
- Cumin. Ground.
- Orange juice
- Garlic. Paste or fresh cloves.
Serve with
- Flour tortillas
- Diced red onion
- Lime wedges
★ How to Make this Recipe ★
Here's a look at how the pork carnitas and tacos, come together.
- Gather ingredients.
- Sear pork on all sides.
- Add pork to crockpot with seasonings and orange juice.
- Cook then shred pork.
- Return to crockpot to serve.
- Add pork to warm flour tortillas and add toppings as desired.
★ Tips & FAQs ★
An easy way to add spice is to add canned green chilis or diced jalapeños. Cooked, they will offer mild spice. Fresh, raw jalapeños can be added as toppings for more intense heat.
Yes! Adding 2–4 tablespoons of lard to your crockpot pork carnitas will make them richer, more flavorful, and closer to authentic Mexican-style carnitas. The lard keeps the pork moist while it slow cooks, and if you broil it, the fat helps create more of those deliciously crisp edges. It’s optional, but a great way to elevate the dish.
Yes! Carnitas reheat beautifully. Store the shredded pork in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet or crockpot.
Pork shoulder (also called pork butt) is the top choice. It has the perfect balance of fat and meat for juicy, tender carnitas.
Not required, but searing adds extra flavor. If you’re short on time, skip it — the carnitas will still taste amazing.
Flour tortillas are soft and hold up well, but corn tortillas can offer a more authentic texture and flavor. You choose. Warm them before serving for the best texture. Heat in a skillet, warm them in the microwave or wrap a stack in foil and warm them in the oven.
Carnitas Pork Tacos (5 Ingredients)
Ingredients
Carnitas Pork
- 2 lb pork roast
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon ground cumin
- ½ cup orange juice
- 4 teaspoon garlic paste fresh or minced garlic works too
Serve with
- 12 flour tortillas
- 1 red onion diced
- 2 limes cut into wedges
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Instructions
- Sear pork: Heat a large skillet over medium-high. Season pork all over with salt and cumin. Flip to brown on all sides (about 2–3 minutes per side).
- Transfer to slow cooker: Place the browned pork in the slow cooker. Add orange juice and garlic.
- Slow cook: Cover and cook on low for 8–10 hours (or high for 5–6 hours) until pork is fall-apart tender.
- Shred and serve: Shred pork with two forks. Add pork to flour tortillas and serve with a wedge of lime or diced red onions on top, if desired.
Notes
- Optional for pork with crispy edges: spread on a baking sheet, drizzle with some cooking liquid, and broil for 5 minutes.
- Make the pork ahead of time and reheat for a quick dinner fix.
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