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Slow cooker carnitas tacos filled with meat, onions and cilantro.

Slow Cooker Carnitas Tacos

These slow cooker carnitas tacos are tender chunks of pork cooked in a crock pot, then stuffed into warm corn tortillas with red onion and cilantro. An easy and authentic meal that's even better than what you would get at a restaurant.
Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 346kcal
Author Sara Welch


  • 4 pound boneless pork butt or boneless country ribs fat trimmed and cut into 2 inch cubes
  • 2 teaspoons vegetable oil
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 onion peeled and quartered
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh lime juice
  • 1 1/2 cups chicken broth
  • 1/3 cup orange juice
  • 16 corn tortillas
  • 1/2 cup cilantro chopped
  • 1/3 cup red onion finely diced


  • Heat a large pot over medium heat, and add the oil. Season the meat with the salt and pepper and brown it in batches. Transfer the browned meat to a plate.
  • After all the meat is browned, place it in a slow cooker along with the cumin, onion, bay leaves, oregano, lime juice, chicken broth and orange juice.
  • Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  • Remove the meat from the crock pot with a slotted spoon. Place the meat in a single layer on a sheet pan.
  • Broil the meat for 5-7 minutes or until golden brown and crispy.
  • Roughly shred the meat. Divide the meat between the tortillas. Top with cilantro and red onion, then serve.


Calories: 346kcal | Carbohydrates: 6g | Protein: 44g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 137mg | Sodium: 670mg | Potassium: 886mg | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 3.1mg