Slow Cooker Pork Carnitas Tacos

5 from 4 reviews

The juiciest, most flavorful pork carnitas tacos made in the slow cooker is what you’ll get with this drool-worthy recipe.


  • 2 pounds boneless pork shoulder roast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 4 garlic cloves, minced
  • 1 jalapeño, seeded and ribs removed, chopped
  • 1 orange, cut in half
  • 3 tablespoons vegetable oil
  • Corn tortillas
  • Shredded cheddar cheese, salsa, guacamole or avocado slices, and sour cream, for serving


  1. Rinse the pork shoulder and pat dry with a paper towel. Transfer to a large cutting board and generously season with salt and black pepper. 
  2. In a small bowl, combine the oregano, cumin, chili powder, and olive oil. Whisk to form a paste. 
  3. Using your hands, spread the ‘wet rub’ onto the roast and rub the spices into the meat. 
  4. Transfer the pork to the dish of a slow cooker. Add the diced onion and garlic. Squeeze the fresh orange juice over the roast before tossing the orange halves into the slow cooker
  5. Cover and set to cook for 4 hours on high or 10 hours on low. 
  6. Once the meat is tender and pulls apart easily, remove the roast onto the cutting board and shred the meat between 2 forks. 
  7. In a large skillet, heat the vegetable oil over medium-high heat. Working in batches, place the shredded pork in an even layer in the skillet. Cook until the edges develop a brown crust. 
  8. Prior to serving, warm the corn tortillas. 
  9. To serve, place some of the pork onto a tortilla and top with cheese, salsa, guacamole, and sour cream.