Slow Cooker Pork Carnitas
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Juicy Slow Cooker Pork Carnitas are drenched in fabulous flavor and easy to whip up in your crockpot!
Head on over to my Mediterranean Chicken with Roasted Red Pepper Sauce, Slow Cooker Kalua Pork, and Roasted Garlic Butter Beef Tenderloin for more tasty entrees.
It’s no secret that I have a serious thing for tacos.
There’s just something about the meat and the tortilla and the salsa and the toppings that I just can’t get enough of. And the little street tacos that are about the size of the palm of your hand? Those are the best because I can pop 4 or 5 of those and not bat an eyelash.
I’ve never been a ground beef person though so ground beef tacos – no thank you. Especially not in a hard shell taco! I don’t know who invented that but I do. not. like. hard shell tacos filled with ground beef. Or filled with anything else.
But soft shell tacos filled with savory and spicy slow roasted shredded pork is definitely up my alley.
The best part? 10 minutes of prep. Maybe less since you just dump it all in the slow cooker and come back to pull it apart with a couple of forks a few hours later.
And don’t be ashamed to dig in with a fork. I’m talking about diving right into the slow cooker – face first.
I may have done that myself.
If you like this recipe, you’re going to LOVE my BBQ Beef Brisket Tacos.
Slow Cooker Pork Carnitas
Ingredients
- 1 boneless pork shoulder roast
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 4-ounce cans diced green chiles
- 1 cup chicken broth or water
- taco-sized corn or flour tortillas
- cilantro, additional salsa
Instructions
- Place pork roast in a greased slow cooker. Sprinkle garlic, salt, pepper, chili powder, and cumin on top. Add diced green chiles and chicken broth. Cover and cook on low for 6-8 hours.
- Uncover slow cooker, shred meat with two forks and stir to combine all ingredients. Serve meat in soft tortillas and top with cilantro and salsa if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Could I use pork tenderloin for this recipe? I currently have that on hand! Thank you and I love your recipes!
Hello! Should I thaw my pork roast before making these? Thanks!
Yes! If you don’t thaw it, the cooking time will need to be increased.
THOSE LOOK SOO YUMMY! AND THE SALSA LOOKS GOOD TOO! DO YOU HAVE A RECIEPE FOR THE SALSA AS WELL
Hi Christy! I wish I did – that’ just a store-bought salsa verde that I get all the time!
I wish I could print this recipe. Unfortunately it comes out with several links listed down the bottom half of the recipe.
Shoot I’m sorry Sherry! I’m looking into that issue!
I absolutely love your recipes!!! I’m looking at getting a food processor and I was wondering what kind you use??? Thx!
Hi Trisha, Thank you so much! Okay so I know this sounds crazy but I actually don’t even own a food processor! I use my BlendTec and I LOVE it! It works as well (or better than!) a food processor and I only had to buy one device!!
I am not into pork, but this is good!
Francis landivar
I am going to try to make your carnita recipe! This is a big deal to me and I want to get it right!
Please tell me the size to buy for the pork shoulder roast.
Thank you for your time!
Hi Sherry – First, my sister’s name is Sherry Ann 🙂 Secondly, I used a 4 pound pork roast and anything close to that will work just fine!
This looks delicious! Just wondered how many pounds your pork shoulder was?
About 4 pounds. 🙂
Yum! This looks mouthwatering. I love how you can set it and forget it in the slow cooker.
These tacos look amazing! I may have to pick up some pork and make these tacos this weekend.