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You are here: Home / Main Course Recipes / Slow Cooker Carnitas Street Tacos

Slow Cooker Carnitas Street Tacos

April 11, 2018 By Spices in My DNA 17 Comments

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These pork carnitas are made in the slow cooker and are incredibly flavorful! The pork is stuffed in charred tortillas, and then topped with quick pickled red onions, thinly sliced radish for crunch, queso fresco cheese, cilantro, and a squeeze of lime! They’re perfect for meal prep and great to feed a crowd too!

Slow Cooker Carnitas Street Tacos
There are truly not many things in the world I love more than tacos. I know that sounds SUPER basic, but it’s true. Mexican food is my favorite thing in the world, and forever will be. I’m pretty sure I could eat every meal in taco form, and be the happiest person ever. Especially when said tacos are filled with carnitas!

Slow Cooker Carnitas Street Tacos

 

 

 

 

 

These tacos couldn’t be simpler, but have SO much flavor. It’s all about seasoning and slow cooking the pork, and adding lots of toppings.

The Easiest Carnitas Recipe

For the pork, all you have to do is throw it in the slow cooker with onion, garlic, orange juice, lime juice, and some spices, and leave it alone for eight or so hours. Or four to five if you’re cooking it on high!

Slow Cooker Carnitas Street Tacos

The toppings consist of quick pickled red onions (seriously so easy and amazing!), thinly sliced radishes, and crumbled queso fresco cheese. The best! And cilantro and a squeeze of lime, always.

I mean, what could be better?

Slow Cooker Carnitas Street Tacos

The combination of the richness of the pork with the pickled onions, crunchy radish, and crumbly cheese is so perfect. This meal is also perfect for meal prep if you want to make it ahead of time!

You can make the pork and pickled onions ahead of time, and then just use them throughout the week for tacos and whatever else you want! Burrito bowls, salads, etc.

Slow Cooker Carnitas Street Tacos

I also love to char my tortillas over the flame on my gas stove. While simultaneously trying not to burn my house down. It creates this amazing charred flavor and warms them up! If you don’t have a gas stove, don’t worry. This step isn’t crucial!

Slow Cooker Carnitas Street Tacos

I also found these cute little tortillas (they’re literally a little bigger than the size of a fist!!) at Target and I was FREAKING out about how cute they were!! I knew immediately I was going to make little street tacos with them and now they’re the only tortillas I want to buy.

Why do mini things taste better?

I know you can’t tell by the photos how big the tortillas actually are, but definitely look for them! And you can find them here too!

Slow Cooker Carnitas Street Tacos

Another game changing thing I do to these tacos: put the shredded pork on a baking sheet and put it under the broiler for a few minutes to crisp up the pork a little bit! It gets slightly caramelized on the top and it gives it a tonnn of flavor. To die for.

Slow Cooker Carnitas Street Tacos

The only thing missing from this scene is lots of guac and a margarita.

Slow Cooker Carnitas Street Tacos

Who’s with me?!

Slow Cooker Carnitas Street Tacos
5 from 3 votes
Print

Slow Cooker Carnitas Street Tacos with Pickled Red Onions and Queso Fresco

These pork carnitas are made in the slow cooker and are incredibly flavorful! The pork is stuffed in charred tortillas, and then topped with quick pickled red onions, thinly sliced radish for crunch, queso fresco cheese, cilantro, and a squeeze of lime! They're perfect for meal prep and great to feed a crowd too!

Course Main Course, Pork, Tacos
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Author Molly | Spices in My DNA

Ingredients

For the pork carnitas

  • 1 large white onion, quartered
  • 3 cloves garlic
  • juice of 1 large orange
  • juice of 1 lime
  • 1 (3-4 pound) boneless pork shoulder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt

For the quick pickled red onions

  • 1/2 of a medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon salt

For serving

  • 1 cup crumbled queso fresco cheese
  • 1 bunch radishes, thinly sliced
  • chopped fresh cilantro
  • lime wedges
  • mini flour tortillas (or tortillas of your choice!)

Instructions

  1. Rinse the pork shoulder with cold water and pat dry with paper towels. Place the onion and garlic in the slow cooker. In a small bowl, combine the cumin, oregano, paprika, onion powder, garlic powder, smoked paprika, and salt. Stir to combine. Rub spice mixture all over the pork shoulder and place in the slow cooker. Add the orange juice and lime juice. Cook on low for 7-8 hours, or on high for 4-5.

  2. A half hour or so before pork is finished, combine the red onion, apple cider vinegar, honey, and salt in a medium bowl and stir to combine. Let sit for 30 minutes or longer until ready to serve the tacos!

  3. When pork is finished, remove from slow cooker and shred with two forks. Preheat your broiler to high and position the rack in the upper third of the oven. Add the shredded pork to a rimmed baking sheet in a single layer. Broil for 3-4 minutes or until slightly crispy and golden on top. To assemble the tacos, char the tortillas if desired, and top them with the carnitas, a handful of pickled onions, a sprinkle of queso fresco and cilantro, and a squeeze of lime. Serve immediately!

Recipe Notes

*The leftover carnitas are great in burrito bowls or in salads, and the leftover pickled onions will keep in the fridge for up to 1 week!

Slow Cooker Carnitas Street Tacos

There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!

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Filed Under: Main Course Recipes, Pork, Tacos Tagged With: carnitas, crockpot, mexican, pork, slow cooker, tacos

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Reader Interactions

Comments

  1. Patti

    April 10, 2019 at 6:13 pm

    5 stars
    This one has become a staple in our house! The pickled onions are a great touch and finishing off in the broiler is key.

    Reply
    • Spices in My DNA

      April 12, 2019 at 3:20 pm

      Thanks Patti, I’m so happy to hear that!! I love the pickled onions too 🙂

      Reply
  2. Alex

    July 12, 2019 at 8:16 pm

    5 stars
    These are phenomenal! Definitely going to be used again and again. Personal favorite way to use left overs: quesadilla with Moz cheese and some onions and peppers. Thank you so much for the recipe and recommendation on the smaller tortillas. Definitely my favorite way to make tacos now.

    Reply
    • Spices in My DNA

      July 15, 2019 at 12:10 pm

      Thank you so much Alex! So happy to hear that!! That quesadilla sounds amazing – definitely going to have to try it! I’m glad you like the smaller tortillas too!

      Reply
  3. Emily Blake

    February 26, 2020 at 1:41 pm

    Did you change this recipe? I could of sworn the oranges were squeezed and then cooked on top of the roast in the slow cooker. Very tasty recipe, but I might keep the oranges on top.

    Reply
    • Spices in My DNA

      February 27, 2020 at 7:33 am

      Hi Emily! I haven’t changed the recipe, but I’m sure it would be delish if you left the oranges in there! Let me know how it turns out! 🙂

      Reply
  4. Pete

    May 7, 2020 at 7:04 pm

    Can we use a bone in Pork butt?

    Reply
    • Spices in My DNA

      May 19, 2020 at 3:08 pm

      Yes, you can! The cooking time might need to be adjusted slightly, so keep that in mind! Otherwise, it will work (and will probably be even more flavorful!)

      Reply
  5. Christina

    July 21, 2020 at 9:58 am

    5 stars
    I’ve made this recipe several times for dinner parties and gatherings with friends. Rave reviews everytime. Wonderful flavor and highly rated.

    Reply
    • Spices in My DNA

      July 21, 2020 at 10:14 am

      Thank you so much Christina!! I am so happy to hear that!!

      Reply
  6. Nancy Pushart

    August 4, 2020 at 12:41 pm

    5 stars
    This has been added to my Taco Tuesday rotation! A family hit!

    Reply
    • Spices in My DNA

      August 5, 2020 at 9:50 am

      I’m so happy to hear that Nancy! Thank you so much!!

      Reply
  7. Dave

    May 1, 2021 at 11:31 am

    5 stars
    I’ve researched and used other recipes and I can say this is the best one. It allows room for tweaking just a bit if that’s your preference, but if you follow it step by step, you can’t go wrong. A+

    Reply
    • Spices in My DNA

      May 3, 2021 at 10:11 pm

      Thank you so much Dave, I really appreciate that!!

      Reply
  8. Melissa klim

    June 29, 2021 at 5:15 am

    Can this recipe be substituted with chicken instead of pork?

    Reply
    • Spices in My DNA

      July 4, 2021 at 10:43 am

      Hi Melissa! You probably could, but the amount of meat and cook time would vary. I haven’t tried it myself, but let me know if you do!

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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