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!
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!
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.
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!
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?
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.
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!
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!
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.
Who’s with me?!
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!
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
- 1 cup crumbled queso fresco cheese
- 1 bunch radishes, thinly sliced
- chopped fresh cilantro
- lime wedges
- mini flour tortillas (or tortillas of your choice!)
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.
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!
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!
*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!
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