Introduction
Let’s talk about tacos, friends—slow cooked carnitas tacos, to be exact. These are not your average weeknight tacos. We’re talkin’ tender, fall-apart pork that’s been simmering in its own goodness all day long, soaking up salt, pepper, oregano, and love. When you pile that juicy pork into warm tortillas with creamy avocado, fresh cilantro, bell peppers, and a splash of green chile salsa? Whew. Taco night just got upgraded. Whether it’s Taco Tuesday or literally any other day, these carnitas are here to make your dinner unforgettable.
Detailed Ingredients 🛒🌮
Here’s what you’ll need to make your taco dreams come true:
- 🐖 2 pounds boneless country-style pork ribs or pork shoulder (Boston Butt), cut into 1½-inch pieces and trimmed
- 🧂 2 teaspoons salt
- 🧂 2 teaspoons ground black pepper
- 🌿 2 teaspoons dried oregano (Mexican oregano if you can find it!)
- 🧅 ½ large onion, cut into 4 chunks
- 🥑 1 large avocado, halved, pitted & sliced
- 🌿 Fresh cilantro, for garnish
- 🌶️ 1 medium red bell pepper, sliced
- 🌮 8 medium tortillas (corn or flour, your call)
- 🌶️ 1 cup green chile salsa
Direction
- Add the pork pieces to your slow cooker, sprinkle in the salt, pepper, and oregano, and toss to coat.
- Nestle the onion chunks on top of the pork.
- Cover and cook on LOW for about 6 hours (you can leave it up to 10 if needed—it just gets more tender).
- Once it’s fall-apart tender, use a slotted spoon to remove the pork and place it on a cutting board. Toss the onions.
- Shred the pork using two forks or clean fingers.
- Wrap your tortillas in a damp towel and microwave for 1 minute to warm.
- Serve the shredded pork with warm tortillas, avocado, cilantro, red bell peppers, and green chile salsa. Build your tacos your way!
My Story
I’m not even gonna pretend like I wasn’t obsessed with slow cooker recipes the minute fall hit. But these slow cooked carnitas tacos? Total game changer. The first time I made them, it was a random Wednesday and I was craving something that felt like a weekend feast. I tossed everything into the slow cooker before a crazy busy day and came back home to the most amazing smell ever. I didn’t even wait until dinner—just snuck a bite straight from the pot (don’t judge me). Since then, these tacos have become a staple for game nights, lazy Sundays, and anytime we have guests. It’s effortless, flavorful, and always a crowd-pleaser.
FAQ
Can I use pork tenderloin instead of shoulder?
You can, but it won’t be as juicy. Pork shoulder or country-style ribs are best for that melt-in-your-mouth texture.
What if I don’t have green chile salsa?
No problem! Use your favorite salsa or even a tomatillo sauce for a tangy kick.
Can I make this ahead of time?
Yes! The pork actually gets even better the next day. Just reheat gently and serve.
Is this freezer friendly?
Totally. Freeze the shredded pork in an airtight container. Thaw overnight and reheat with a splash of broth or water.
How spicy is this?
That’s up to you and your salsa! The pork itself is mild, so feel free to heat things up with your toppings.
Suggestion 🌮✨
- Crisp up the carnitas in a skillet for extra texture before serving.
- Add pickled red onions for a pop of tang and color.
- Make a taco bar and let everyone build their own—great for parties!
- Serve with Mexican rice and black beans to round out the meal.
- Top with crumbled queso fresco or Cotija for a salty, cheesy finish.
Conclusion
If you’re looking for an easy, flavorful meal that’s sure to impress, these slow cooked carnitas tacos are it. You barely have to lift a finger—just let your slow cooker do all the heavy lifting while your house fills with the kind of savory smell that makes people ask, “What are you cooking?!” The pork is rich and juicy, the toppings are fresh and vibrant, and every bite feels like a little fiesta. I love how simple yet satisfying this dish is, and the best part is how customizable it can be. Serve it on a weeknight, a weekend, or any day that ends in “y”—you’ll always be glad you did.
– Sarah Cooper
