Slow Cooker Tacos de Carnitas

Jenn’s Recipes Made Easy!
Shredded pork tacos in slow cooker
5 from 2 votes
Course Dinner, Game Day, Holiday
Cuisine Mexican


Slow Cooker
Rimmed Baking Sheet Pan
Silicone Baking Mat


  • 3 lbs. Boneless Pork Shoulder Trimmed of excess fat
  • ¾ Cup Chicken Broth/Stock
  • ¾ Cup Orange Juice
  • 3 Tbsp. Lime Juice about 2-3 limes
  • 2 tsp. Salt
  • 1 tsp. Black Pepper
  • 2 tsp. Ground Cumin
  • 2 tsp. Mexican Oregano
  • 2 tsp. Ground Coriander
  • 2 tsp. Ancho Chili Powder
  • ½ tsp. Cayenne Pepper or to taste
  • 1 small Yellow Onion Chopped
  • Tbsp. Vegetable Oil
  • Corn Tortillas
  • Diced yellow onions, Cilantro for serving
  • Green Salsa


  • Cut pork into 2 inch pieces and place into slow cooker/instantpot. Pour in the chicken broth, orange juice and lime juice.
  • Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions and garlic. Mix all ingredients together.
  • Cover with lid and set slow cooker on low for 8 hours.
  • Once done, remove pork and shred by hand or with forks, leaving the liquid in the slow cooker.
  • Put your silicone baking mat onto the baking sheet tray.
  • Place pork on baking sheet, pour about 1 cup of the reserved broth (strained), drizzle with a little oil and toss the pork to coat, spreading evenly on pan.
  • Position oven rack on the top shelf in oven, preheat broiler to high.
  • Broil between 3-6 minutes until pork is browned with some crispy edges, stiring occasionally to get all sides of the meat the same.
  • Serve warm with onions and cilantro.


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