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Is taco night getting boring? Switch out that traditional ground beef for these super simple slow cooker carnitas! So super simple with only a few minutes of prep, this crispy, tender, citrusy, slightly spicy batch of carnitas comes together with almost no work on your part. Perfect for big crowds, game days, taco night, or an easy weeknight dinner, slow cooker carnitas are what dreams are made of.
Slow Cooker Carnitas
This dish may be my new go-to on taco night. For this recipe I used a 4lb pork loin. A lot of recipes use pork shoulder or butt, but I find they have a little too much fat. Don’t get me wrong that’s my favorite part! But I know my husband eats around the fat, so I like to make them the way he would like too.
First, I cut my loin into 3-4in cubes, not to large not too small. Loin can be tough and lean, so cutting it into smaller chunks ensures each piece gets tons of flavor and breaks down in the slow cooker. Next, I season the chunks with 1 1/2 tbsp of chili powder, 1 tbsp of cumin, 3 tbsp of dried oregano, and a liberal seasoning of salt and pepper. Rub it all in and add it to the slow cooker.
Top that meat with 1 medium white onion, sliced thin, and 4 cloves of smashed garlic. Pour in 1/2 cup of orange juice and 1/3 cup of tomato sofrito (I mean are you really in a Hispanic house without a jar of sofrito in the fridge?). This can be found in anyyyyyy grocery store in the latin aisle.
Stir to combine and cook on low in the slow cooker for 6-8 hours (or 3 hours on high). Once fork tender, transfer the meat to a non-stick sheet pan. Using two forks, shred the meat into small pieces and spread into an even layer. Top with 1/2-3/4 cup of the liquid in the slow cooker (don’t worry, it won’t make the meat soggy), and place under your broiler on high for 5-10 minutes. You want the edges to be brown and crispy, and most of the liquid to be gone. And that’s it!
What to Serve Carnitas With
Carnitas are the ultimate tex mex, mexican protein. Packed full of spice and citrus notes, carnitas can go with just about every Tex Mex meal you can think of. Made a large batch and not sure what to do with the extras? Try these ideas:
- Tacos
- Nachos
- Burritos
- Burrito Bowls
- Quesadillas
- Omelettes
- Tex Mex Eggs Benedict
- Mexican Grilled Cheese/Paninis
- Southwest Sweet Potato Hash
- Breakfast Taquitos
Whatever you top, stuff, or pair these slow cooker carnitas with, it will be a winner! Easy to make and great for a crowd, you are sure to be the dinner favorite with this dish!
Want More Tex Mex/Mexican Ideas?
- Potato Chorizo Breakfast Tacos
- Steak Egg And Cheese Burrito
- Chicken Fajita Bowls
- Salsa Fresca Chicken
- Crispy Baked Fish Tacos
- Green Chili Chicken Enchiladas
Slow Cooker Carnitas
Ingredients
- 3-4 lb pork loin butt or shoulder can be used but are fattier
- 1½ tbsp chili powder
- 1 tbsp cumin
- 3 tsb dried oregano
- salt and pepper
- 1 medium white onion thinly sliced
- 4 cloves garlic smashed
- ½ cup orange juice
- ⅓ cup tomato sofrito
Instructions
- Take the pork loin and cut it into large chunks (about 2-3 inches). Season with cumin, chili powder, oregano, and liberally with salt and pepper
- Add meat to crock pot with sliced onions and garlic. Pour orange juice and sofrito on top, mix to combine.
- Cook on low for 6-8 hours or on high for 3 hours
- Once the meat is fork tender, transfer to a nonstick baking sheet.
- Using two forks or tongs, shred the meat into small pieces and spread into an even layer. Pour ½-¾ a cup of the liquid from the slow cooker onto the meat to ensure it stays moist. Don't worry, it will evaporate in the oven.
- Place the sheet under the broiler for 5-10 minutes, or until the liquid is mostly gone and the pork had brown crispy edges.
- Serve on tacos, burritos, burrito bowls, nachos, and more.
