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Slow Cooker Mexican Pork Carnitas Tacos Recipe

Name: Slow Cooker Mexican Pork Carnitas Tacos
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 6
Ingredients: 3 lbs pork shoulder roast; 2 tsp ground cumin; 1 tbsp chipotle powder; 1½ tsp salt; 2 tsp dried oregano; 1 tsp ground black pepper; 1 white onion (quartered); 2 cloves garlic (minced); 2 oranges (juiced); 1 jalapeno (membranes and seeds removed)

House of Yumm

This crispy Pork Carnitas recipe is easy to make in a slow cooker, and delivers perfect flavorful, tender pulled pork. Perfect for using in tacos, burritos, burrito bowls, tostadas and more!

Ingredients

3 lbs pork shoulder roast

2 tsp ground cumin

1 tbsp chipotle powder

1½ tsp salt

2 tsp dried oregano

1 tsp ground black pepper

1 white onion (quartered)

2 cloves garlic (minced)

2 oranges (juiced)

1 jalapeno (membranes and seeds removed)

Method

Prepare Dry Rub: In a small bowl combine the cumin, chipotle powder, salt, oregano, and black pepper, stir to combine.

Prepare Meat: Cut the roast into 2-3 inch chunks.

Rub down the pork roast with the seasoning. Place the roast into the slow cooker.

Add Ingredients to Slow Cooker: Add the quartered onion, minced garlic, sliced jalapenos, and orange juice.

Cook: LOW heat for 6-8 hours.

Shred: Remove the roast from the slow cooker and shred. Save the juices from cooking the meat. (I like to save the juices in a sealed plastic container, I use it when crisping the meat, and also save it for helping to reheat any leftovers)

Broil: Preheat the broiler in the oven for 5 minutes.

Spread the shredded meat onto a large baking sheet. Drizzle with the leftover juices from cooking the meat.

Broil until bits of the meat begin to crisp and caramelize, about 2-3 minutes. Remove from the broiler.

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