All I have done for the past week is eat. And eat. And eat. And it's been fantastic. However, I could definitely use a break from the turkey, stuffing, and mashed potatoes overload. Time for something different yet also easy because who wants something complicated right after Thanksgiving? NOT me thankssomuch. Allow me to introduce, the Slow Cooker Pork Carnitas Tacos!
These are a LIFE saver. Dying for Mexican food? Too tired to cook when you get home from work or running errands? Can't justify yet another take out call or restaurant visit? YUP me too. Literally just throw the ingredients for these carnitas in the slow and forget about it. Cook it 4 hours on high or 8 on low, a quick broil on a sheet pan and dinner is served!
Most recently, I got everything rolling around 11 in the morning before I went out and about on a Saturday and when I came home hours later, it was absolutely glorious. The house smelled heavenly, and dinner was ready!!! BEST thing ever!
I’m in love. Slow Cooker Pork Carnitas are my new fave. Especially because they really do curb that Mexican food craving. I like to eat them street taco style. After that quick broil, serve them up in some warmed flour tortillas with a little white onion, a squeeze of fresh lime, and some fresh cilantro. Maybe even a drizzle of some hot salsa! Recipe in 3..2...Print
- 3 lb pork shoulder
- Juice of 1 lime
- Juice of 1 orange
- 12 ounces beer (a lager is best, I used Pacifico)
- 2 cloves garlic, whole
- 1 medium white onion
- 1 jalapeño, seeded and minced
- 1 chipotle pepper in adobo sauce, minced
- ¼ teaspoon adobo sauce
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons coarse salt
- 1 teaspoon black pepper
- Warm tortillas, fresh cilantro for serving
- Halve white onion. Dice one half and set aside. Cut the other half into large chunks (into sixths works well).
- Mix chili powder, paprika, cumin, cayenne, salt, and pepper together in a small bowl.
- Turn on slow cooker. Add onion chunks, garlic, jalapeño, chipotle pepper, and adobo sauce. Spread into one layer on the bottom of the cooker.
- Gently pat pork shoulder dry and trim off any excess fat. Season with the spice mixture, using up all the spice.
- Place pork shoulder on top of the layer. Pour beer, lime juice, and orange juice over the pork.
- Cook 3 ½ - 4 hours on high, 7-8 hours on low, until completely tender and easily shreddable with a fork.
- When finished in the slow cooker, preheat the broiler. Spoon some liquid in the cooker over the pork to moisten. Place pork on a large baking sheet. Shred using two forks and spread into a single layer. Pour ½ cup of the liquid at the bottom of the slow cooker over the shredded pork.
- Broil for 5-7 minutes, until pork edges are browned and crispy.
- Serve in warmed tortillas with diced white onion and fresh cilantro.