Recipes
Easy Crispy Crockpot Pork Carnitas Tacos
Crockpot Pork Carnitas Tacos Everyone Will Love
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These easy crispy crockpot pork carnitas are the kind of meal that disappear fast and have your friends and family begging for you to make them again and again. The crispy edges, juicy meat, and bold flavor that taste even better than your favorite Mexican Restaurant. They’re easy enough for a weeknight, impressive enough for guests, and make enough to feed a crowd with leftovers to spare. If you’re looking for a hands-off dinner that feels restaurant-worthy, this is it.
Plus, check out my ways to use the leftovers below! This recipe can be used in so many ways to keep the leftovers fun!
Why You’ll Love These Carnitas
- Hands-off crockpot meal
- Feeds a crowd (great for gatherings)
- Crispy, restaurant-style texture
- Freezer-friendly leftovers
- Customizable for tacos, bowls, nachos, burritos, and more
- Makes enough for a Friday night meal for a no cook weekend
These have quickly become a monthly staple at our house! This is the perfect recipe for football parties, family gatherings, Taco Tuesdays, Cinco de Mayo, and on Friday nights so I don’t have to cook at all during the weekend.
Pair it with your favorite taco toppings, rice, chips, my salsa recipe, and queso then you’re all set for the perfect get together!
Easy enough for no stress party planning and delicious enough to impress your guests. It’s also so versatile that you will never get tired of the leftovers! You are really going to love these!
Easy Crispy Crockpot Pork Carnitas Tacos
Equipment
- Slow Cooker
- Large Pan (for searing)
- Baking Sheet
- Tongs or Fork (for shredding)
Ingredients
- 1 – 4 to 5 pound Boneless Pork Shoulder cut into 4 or 6 large chunks
- 2 Tablespoons Olive Oil
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Chili Powder
- 1 Teaspoon Smoked Paprika
- 2 Teaspoons Onion Powder
- 1 Teaspoon Garlic Powder
- 2 Teaspoons Ground Black Pepper
- 1 Tablespoon Salt
- 1 Cup Orange Juice
Instructions
- Heat olive oil on medium-high in a large pan.
- Add all spices to a small bowl and stir to combine.
- In a large bowl, add the large chunks of pork and coat all sides of the pork with the spice mixture. You want all sides and pieces to be covered well.
- Once the pork is seasoned and pan is hot, add the pork to the pan (working in batches if needed) to make sure you don’t overcrowd the pan. Sear pork on all sides until a brown crust starts to form (but before it burns).
- Transfer the seared pork to the slow cooker and pour the orange juice over the pork.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily pulls apart with a fork.
- When the pork is tender, use two forks or tongs to shred the pork into bite sized pieces while still in the liquid. Do not discard the liquid yet.
- Preheat the oven to 425°F.
- Transfer the pork to a baking sheet, spreading evenly with minimal overlap. Take ½ cup to 1 cup of the juices from the crockpot and drizzle over the pork to add more flavor and does not dry out while crisping.
- Bake at 425°F for 15 to 20 minutes, or until the tops are starting to look a little crispy.
- Assemble the tacos with your favorite toppings and serve!
Ways to Use Leftovers
- Taco Bowls
- Nachos
- Quesadillas
- Taco salads
- Breakfast Burritos
- Freeze half to save for busy nights
Tips for the Best Easy Crispy Pork Carnitas
For the best flavor and texture, don’t skip the final oven step. Spreading the shredded carnitas meat onto a baking sheet and letting it crisp up is what gives carnitas their signature texture. The edges get golden and crispy while the inside stays juicy and tender.
Be sure to spoon some of the cooking juices over the pork before baking. This keeps the meat from drying out and adds even more flavor. If you like extra crispy carnitas, you can broil the pork for the last few minutes — just keep a close eye on it so it doesn’t burn.
If you’re making this ahead of time, the carnitas meat reheats beautifully. Simply warm it in the oven or a skillet with a splash of the reserved juices to bring everything back to life.
What cut of pork is best for easy carnitas tacos?
Boneless pork shoulder (also called pork butt) is the best cut for making pork carnitas.
You could purchase a bone-in pork shoulder and cut out the bone, but I don’t recommend it. If you do purchase the bone in version, you will need to cut out the bone at home, which can be tricky and labor-intensive. You also won’t know the exact weight of the meat until after the bone is removed, which could result in not having enough of the meat.
For best results, I strongly recommend purchasing a boneless pork shoulder and asking the butcher to cut it for you into 4–6 large chunks of similar size. This will save you a lot of time and trouble!
Leave a review!
Make these Easy Crispy Crockpot Pork Carnitas Tacos for your next party or weekend and let me know how it turns out! I would love to see what you come up with using this recipe! Send me a picture or leave a review!
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I’m Taylor — I share simple, cozy recipes made for the people you love.
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happy cozy cooking,
Taylor
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