Juicy and fall-apart tender, these Carnitas Street Tacos taste like they came straight from a taco truck. The pork is slow-cooked in citrus, garlic, and warm spices until it shreds effortlessly, then crisped under the broiler (or in a hot skillet) so the edges caramelize and become irresistibly crunchy. This easy, crowd-pleasing recipe is perfect for weeknight dinners, meal prep, or any Taco Tuesday celebration.
Want more pork shoulder ideas? This method translates well to many slow-cooked pork recipes and pairs nicely with bright, citrusy drinks and fresh sides.
This carnitas version keeps the classic flavors—cumin, oregano, paprika, garlic, onion, and a touch of sweetness—without the need to cook the meat in lard. Slow cooking does the heavy lifting, so you can set it and forget it in a crock pot, the Instant Pot, or the oven. The result is tender, flavorful pork that crisps up beautifully for tacos, bowls, nachos, or sandwiches.
What Are Carnitas?
The term carnitas means “little meats” in Spanish. Traditionally, carnitas are simmered in lard until meltingly tender, then shredded and crisped. This version keeps the spirit of traditional carnitas—rich, citrusy, and spiced—while using a more approachable slow-cooking method that still yields juicy, shreddable pork with plenty of flavor.
The best cut for this recipe is pork shoulder (also called pork butt or Boston butt). It contains enough fat to stay moist during long cooking and to develop those crispy browned edges when broiled or pan-fried.
Why You’ll Love These Carnitas Street Tacos
- Simple: Combine the seasoning, citrus, and aromatics with the pork, then slow-cook. Minimal hands-on time, maximum flavor.
- Flavorful: A blend of warm spices, garlic, onion, and fresh citrus creates a bright, savory profile that complements the pork.
- Crispy edges: Finishing under the broiler or a hot skillet gives the shredded pork deliciously crunchy, caramelized bits.
- Meal prep friendly: Carnitas reheat well and freeze easily, making them great for quick dinners and easy entertaining.
Oh my word, were these ever good! Everyone wanted seconds.
– Liz
Ingredients
Full quantities and step-by-step instructions are available in the printable recipe card below.
- Pork shoulder (pork butt) — boneless or bone-in, 4–5 pounds recommended.
- Brown sugar — adds a touch of sweetness and helps with caramelization.
- Spices — ground cumin, oregano, salt, black pepper, garlic powder, onion powder, and paprika for warm, balanced seasoning.
- Citrus and aromatics — fresh orange juice and lime juice, garlic, and onion to brighten and tenderize the meat.
- Tortillas — corn or flour, warmed; garnish with cilantro, onion, pickled onions, avocado or crema, and lime.
How to Make Carnitas Street Tacos
1. Season the pork. Pat the pork dry. In a bowl, combine the brown sugar and spices, then rub the mixture all over the roast so the seasoning covers every side.
2. Add everything to the slow cooker. Place the seasoned pork in the crock pot. Add minced garlic, diced onion, diced jalapeño (optional), and the fresh orange and lime juices.
3. Slow cook. Cook on low for 8–10 hours or on high for 5–6 hours, until the pork shreds easily with a fork.
4. Shred and soak. Transfer the meat to a rimmed baking sheet and shred into bite-sized pieces. Return the shredded pork to the cooker to soak up the braising juices for several minutes.
5. Crisp (recommended). For the best texture, spread the shredded pork in a single layer on a baking sheet, pour a cup of the reserved juices over it, and broil for 5–10 minutes, stirring every couple of minutes, until the edges brown and crisp. Alternatively, sear the shredded pork in batches in a hot cast-iron skillet for extra caramelization.
6. Build your tacos. Warm tortillas, top with carnitas, add your preferred toppings, and finish with a squeeze of fresh lime. Serve immediately and enjoy.
Toppings for Carnitas Street Tacos
Serve these carnitas with a variety of fresh, bright toppings:
- Chopped white onion and fresh cilantro or quick pickled red onions, plus lime wedges.
- Pico de gallo, fruit salsas, or any favorite salsa for added brightness.
- Avocado slices or guacamole.
- Cabbage or shredded lettuce for crunch; pickled jalapeños for heat.
- Cotija or queso fresco and a drizzle of crema, avocado lime crema, or hot sauce.
Pro tip: Set up a mini taco bar so guests can customize their tacos—easy, social, and delicious.
If you want side ideas, simple grilled corn, rice, or a fresh salad make great companions to these carnitas.
Top Tips
- Choose the right cut: Use pork shoulder or pork butt—tenderloin is too lean for this method.
- Cut into chunks: Large chunks cook more evenly and reduce total cook time.
- Reserve the cooking liquid: It’s ideal for reheating and for pouring over the pork before crisping to keep it moist.
- Make ahead: Store cooked carnitas in the fridge for 3–4 days or freeze for up to 3 months.
Storage Instructions
Carnitas are great for meal prep. They maintain texture and flavor after refrigeration or freezing, and often taste even better after a day as flavors mingle.
Refrigerator: Store leftovers in an airtight container for 3–4 days. Ladle a little reserved juice over the pork before sealing to help retain moisture.
Freezer: Cool completely and transfer to freezer bags, remove excess air, and freeze flat for up to 3 months.
How to Reheat
- Skillet (best): Reheat over medium-high heat in a cast-iron skillet with a splash of juices, letting the edges crisp up.
- Oven: Spread meat on a rimmed sheet, add a little juice, and heat at 350°F until warmed through; broil 1–2 minutes for extra crispiness.
- Microwave: Cover with a damp paper towel and heat in short bursts, stirring and adding juices as needed.
FAQs
They are very similar. Carnitas is the Mexican-style pulled pork, typically seasoned with citrus and warm spices for a distinctive flavor.
Use carnitas for rice bowls, burritos, quesadillas, nachos, sandwiches, enchiladas, salads, or simply enjoy straight from the pan.
Yes. Add the pork, seasonings, citrus juices, and about 1/4 cup chicken stock, cook on high pressure for 55 minutes, then natural release for 10 minutes. Shred and finish under the broiler.
Yes. Place everything in a Dutch oven, cover, and bake at 325°F for around 4 hours, until the pork is tender enough to shred.
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Did you make these Slow Cooker Pork Carnitas Street Tacos? Please rate the recipe and leave a review—feedback helps others find reliably delicious recipes.
Printable Recipe
Ingredients
Pork Shoulder Seasoning
- 1/4 cup brown sugar
- 2 tsp ground cumin
- 2 tsp oregano
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Carnitas Ingredients
- 4–5 lb pork shoulder or pork butt
- 4 cloves garlic, chopped
- 1 red onion, chopped
- 1/2 cup orange juice (juice from 2 oranges)
- 1/4 cup lime juice (juice from 2 limes)
- 1 jalapeño, finely diced (optional)
Instructions
- In a small bowl, mix the brown sugar, cumin, oregano, salt, black pepper, garlic powder, onion powder, and paprika.
- Pat the pork dry and rub the seasoning all over the roast.
- Place the pork in the slow cooker. Add garlic, diced onion, jalapeño (if using), orange juice, and lime juice. Cover and cook on high for 5–6 hours or low for 8–10 hours, until the pork is very tender.
- Transfer the pork to a rimmed baking sheet and shred with two forks. Return shredded pork to the slow cooker to soak up the juices for 5–10 minutes.
- Using a slotted spoon, move the pork back to the baking sheet, spread into a single layer, and pour 1 cup of reserved juices over top. Broil 5–10 minutes, stirring occasionally, until edges brown and crisp. (Or pan-fry in a hot skillet in batches.)
- Spoon carnitas into warm tortillas, add toppings, and finish with a squeeze of lime.
Notes
- Turn this into a taco bar with pico, guacamole, cabbage, Cotija, and lime crema.
- Instant Pot: add 1/4 cup chicken broth, cook on high pressure 55 minutes, natural release 10 minutes, then shred and broil.
- Oven: cook covered in a Dutch oven at 325°F for about 4 hours until tender.
- Store leftovers in the fridge for 3–4 days or freeze up to 3 months.
Nutrition
Nutrition information is an estimate and not guaranteed.
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If you tried these carnitas, please leave a rating or review to help others find the recipe. Enjoy your tacos!