Pork Carnitas are a traditional Mexican taco recipe that are absolutely delicious and easy to make in your slow cooker. The key to this recipe is to brown the pulled pork shoulder after it’s been in the slow cooker. This searing will brown the outside of the pork creating crispy pieces in your taco. The crispy bits are the best part of the filling. Once you shred the pork, you can put it on taco and top as you like, though it’s traditional to serve with fresh chopped onions and cilantro with a splash of lime juice. How do you like to top your carnitas? Let us know in the comments below!
- 4 lb(s) Boneless Pork Shoulder
- 1 Onion (chopped)
- 1 Jalapeño Pepper (seeded and ribs removed)
- 4 clove(s) Garlic (chopped)
- .5 cup(s) Orange Juice (minced)
- 2 Tbsp Fajita Seasoning
- 2 Tbsp Vegetable Oil (or Mexican style)
Season the pork shoulder on all sides with fajita seasoning. Place into the slow cooker and add in the onion, jalapeno, garlic, and orange juice. Cover and cook on low for 8 to 10 hours.
Once the pork is done cooking, remove from the slow cooker and shred. Heat the vegetable oil in a large sauté pan over medium high heat. Add the shredded pork and half of the pan juices to the pan. Cook over medium high heat until the pork is crispy on one side.
Remove the pork from the frying pan and drain any fat from the pork. Serve the meat on a taco with freshly chopped onions, cilantro and a splash of lime juice. Enjoy!