Pork Carnitas are one of our absolute favorite tacos to enjoy.
Traditionally, these tacos are made from pork shoulder that have been coated in lard, then slowly roasted in a copper kettle. Not everyone has a copper kettle, and many people don’t want to coat a pork shoulder in lard before cooking, so we’ve made this recipe more simple by writing it to be made in a slow cooker.
What the lard coating does do is make crispy outside pieces that are incredibly delicious. Since we’re skipping that step, we’re instead frying the pulled pork in vegetable oil after it’s been shredded.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. We really do think these simple, but traditional toppings bring out the best of this taco.
Let us know your favorite tips and tricks for carnitas in the comments, and see you soon at Lake Geneva Country Meats!
- 4 lb(s) Boneless Pork Shoulder
- 1 Onion (chopped)
- 1 Jalapeño Pepper (seeded and ribs removed then chopped)
- 4 clove(s) Garlic (minced)
- 1 cup(s) Orange Juice
- 2 Tbsp Urban Accents Mesa Rosa Chipotle Seasoning (or your favorite Southwest / Taco seasoning)
- 2 Tbsp Vegetable Oil
- Tortillas (warmed – for serving)
- Onion (chopped – for serving)
- Cilantro (chopped – for serving)
Season the pork shoulder on all sides with Urban Accents Mesa Rosa Chipotle Seasoning, or your favorite seasoning. Place the pork 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!