Tender Crockpot Carnitas Tacos Recipe with Easy Zesty Pickled Onions
A simple and flavorful slow-cooked pork shoulder carnitas recipe paired with quick-pickled onions for a bright, tangy contrast. Perfect for easy weeknight dinners or casual gatherings.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours (low) or 4-6 hours (high)
- Total Time: 8 hours 20 minutes to 10 hours 20 minutes (low) or 4 hours 20 minutes to 6 hours 20 minutes (high)
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3–4 lbs pork shoulder
- 1 cup orange juice
- 2 tbsp lime juice
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 tsp cumin
- 1 tsp oregano
- 2 tsp chili powder
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil (optional, for browning)
- 1 large red onion, thinly sliced (for pickled onions)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp honey or sugar
- 1 tsp salt
- 1/4 tsp red pepper flakes (optional)
Instructions
- Pat the pork shoulder dry and trim excess fat, leaving some for flavor. Season generously with salt, pepper, cumin, oregano, and chili powder. Rub the spices in well. (Approx. 10 minutes)
- Optional: Heat olive oil in a skillet over medium-high heat. Brown the pork on all sides until golden crust forms, about 3-4 minutes per side. (Approx. 10 minutes)
- Place diced onion and minced garlic at the bottom of the crockpot. Nestle the pork on top.
- Pour orange juice and lime juice over the pork. Add bay leaves. (Approx. 2 minutes)
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours until meat shreds easily with a fork.
- While pork cooks, whisk together apple cider vinegar, water, honey, salt, and red pepper flakes in a bowl. Add thinly sliced red onions and stir to coat. Let sit at room temperature for at least 15 minutes or refrigerate up to 2 hours before serving.
- Once pork is done, transfer to a plate or bowl. Shred with two forks or meat claws. Discard bay leaves.
- Optional: Spread shredded pork on a baking sheet and broil for 3-5 minutes for crispy edges, watching closely.
- Warm tortillas and assemble tacos by piling carnitas and topping with pickled onions and optional extras like cilantro, avocado, or crema.
Notes
Browning the pork before slow cooking adds extra flavor but is optional. Pickled onions can be made ahead and refrigerated; bring to room temperature before serving. Broiling shredded pork adds crispy texture but watch carefully to avoid burning. Use certified gluten-free spices for gluten-free diet. Leftovers store well refrigerated for 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 taco with carnitas
- Calories: 0.35
- Sugar: 5
- Sodium: 450
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
Keywords: crockpot carnitas, slow cooker pork, carnitas tacos, pickled onions, easy taco recipe, slow cooked pork shoulder, Mexican tacos, quick pickled onions