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Slow Cooker Carnitas Tacos + Corn Salsa

Slow Cooker Carnitas Tacos- Let the crockpot do most of 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}
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Crockpot, Mains
Cuisine: American, Mexican
Servings: 8 -10 tacos
Calories: 297kcal


For the Carnitas

  • 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

For the Tacos and Corn Salsa

  • 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


For the Carnitas

  • 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 1/4- 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

For the Salsa

  • 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.

To assemble tacos

  • 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


Serving: 1serving | Calories: 297kcal | Carbohydrates: 24.4g | Protein: 17g | Fat: 14.3g | Saturated Fat: 4.8g | Cholesterol: 47.5mg | Sodium: 336.5mg | Fiber: 1.4g | Sugar: 1.3g