Slow Cooker Carnitas Tacos- Let the crockpot do the work! Spice rubbed pork cooks long and slow ,until it’s so tender it’s falling off the bone! Shredded with two forks and a quick zap under the broiler gives the pork those authentic golden brown and crispy edges. Topped with a bright and flavorful corn salsa (corn, avocado, bell pepper,onion, cilantro and a squeeze of lime) and tucked into a warm tortilla. {Easy, clean eating, crockpot meal}
There are so many fantastic things about Seattle and I’m in awe every day at the beauty that surrounds this place. It’s lush, it’s green, it’s pure, it’s gorgeous! Part of what makes all that luscious green beauty is a fair amount rain. This year is no exception! Except maybe it is an exception? because this year was the wettest “winter season” on record for the state. eeks!
Suffice it to say I’m dreaming of sun! Craving sun actually. I need a little Vitamin D therapy! Luckily the sun Gods are smiling on Seattle and this past week has been bright and beautiful. I’m smiling a bit more (which is saying a lot because I actually have the permagrin thing perfected).
Dreaming of lazy days and bright sunshine gets me thinking VACATION! and about my trip last fall to Cabo San Lucas (Mexico). Wishing I was laying on a lounge chair, listening to the surf, swinging on swings (which were the bar stools of the local beach bar (how cool is that!) sipping on a skinny margaritas and eating copious amounts of pork carnitas tacos.
I’m not sure what it was about those carnitas tacos in Cabo? Maybe they tasted SO amazing because they were authentic? maybe I was just in vacation mode? maybe the salt air makes you crave flavorful pork carnitas tacos? I’m not sure. What I do know is that I had carnitas tacos pretty much everyday! Now I’ve got carnitas tacos on the brain and have to make a batch!
The perfectly browned bits of pork stuffed into a warm, soft flour tortillas…mmm! See how my mind works?
**sun = happy = vacation= Cabo = margaritas = tacos= must make carnitas tacos NOW!**
The slow cooker does most of the work. Only a few minutes of prep time needed to rub the spices on the pork and place it in the slow cooker. The pork cooks long and slow ( 6-8 hrs.- depending on the size of your pork roast) until the meat is falling apart tender. You can opt to use pork shoulder on the bone or boneless. If you are using bone in, literally the meat will be falling off the bone juicy. Either way you’ll have no problem using two forks to shred the pork so it’s perfect for the carnitas tacos.
To get those crispy golden edges on the pork , like authentic carnitas , takes just one quick step after the pork has finished cooking in the crockpot. Simply place the shredded pork on a baking sheet. A quick zap under the broiler (about 5-10 min.) and you’ll have those perfectly browned bits of pork.
You can opt to eat these slow cooker carnitas tacos in the “authentic” style and tuck the pork into a tortilla and garnish with chopped onions and cilantro. Or make a batch of corn salsa and give your carnitas tacos a big dose of colorful veggies and a whole lot of flavor! Corn, bell pepper, avocado, onion, cilantro and a squeeze of lime.
But don’t stop with tacos! Carnitas is also great for making burritos, tostadas, quesadillas, serving over chopped lettuce/tomato to make a salad, over rice to make a rice bowl etc. However you decide to serve, I think you’ll be saying Muy Bueno!
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp coriander
- 1 tsp chili powder
- 1 tsp oregano
- ¼ tsp ground cinnamon (optional)
- 1 (3-4 lb.) pork shoulder roast (bone in or boneless)
- ½ yellow onion, sliced
- 2 bay leaves
- 2 cups chicken broth
- 2 cups corn, fresh or frozen
- ¼ cup diced red onion
- ½ cup diced orange bell pepper
- 2 Tbsp chopped fresh cilantro
- 1 jalepeno pepper, seeded and diced (optional- or adjust amount to taste)
- 1 avocado, pitted, peeled and diced
- 1 Tbsp lime juice
- salt and pepper to taste
- drizzle of olive oil (optional)
- 12-15 flour tortillas (small 6" size)
- your favorite taco toppings such as-crumbled cojita cheese, sour cream, hot sauce, extra cilantro
- Combine cumin, garlic powder, coriander, chili powder, oregano and cinnamon together in a small bowl. Coat pork with spice mix. Add onion slices and bay leaves to bottom of slow-cooker and place pork on top. Carefully pour chicken broth around pork (not on top- you don't want to wash off the spice rub). Cover and cook on low for 7-8 hours. until pork is fork tender. When pork is fully cooked remove from slow cooker, reserving the cooking liquid. Shred the pork with two forks. If using bone-in pork you should be able to easily remove the bone prior to shredding. Skim any fat from reserved cooking liquid and add about ¼- 1/2 cup back into shredded pork.
- Line a baking sheet with aluminum foil. Spread shredded pork out in a single layer. Place pork under broiler for 5-10 min. until ends begin to turn crispy and brown. Remove from oven. If desired drizzle a bit more cooking liquid over pork
- Combine corn, onion, bell pepper, cilantro and jalepeno (if using) in a medium bowl. Add avocado, lime and salt and pepper; gently mix to combine. Drizzle with olive oil if desired. If preparing salsa ahead of time add avocado right before serving.
- Lay tortillas out flat. Top with a layer of pork, followed by a layer of salsa. Top with favorite taco toppings (cojita cheese, sour cream, extra cilantro, hot sauce)
If you plan to freeze a portion of the carnitas skip the broiling/crisping step. When ready to use, thaw carnitas and then broil/crisp right before serving.
If you plan to make corn salsa ahead of time, combine all ingredients except avocado and keep in the refrigerator. Add avocado right before serving.
Nutritional info - based on 2.5 oz. pork + 2 Tbsp corn salsa + 1 6" flour tortilla
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