Slow Cooker Carnitas Street Tacos Recipe

Recipe By Slurrp

Slow Cooker Carnitas Street Tacos are a delicious and flavorful Mexican dish. The pork is slow-cooked until tender and then shredded, resulting in juicy and succulent meat. The tacos are filled with the carnitas and topped with fresh cilantro, diced onions, and a squeeze of lime juice. These street tacos are perfect for a casual gathering or a quick weeknight dinner. Serve them with salsa, guacamole, and your favorite hot sauce for an authentic and satisfying meal.

4.9
30 Rating -
Rate
Non Vegdiet
8hr 8minstotal
20minsPrep
8hr 8minsCook
8hr 8m.total
20m.Prep
8hr 8m.Cook
Slow Cooker Carnitas Street Tacos
plan
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ingredients serve

Ingredients for Slow Cooker Carnitas Street Tacos Recipe

  • 1/5 pound Pork Shoulder, Trimmed Of Excess Fat
  • 1/10 cup Orange Juice
  • 0.03 cup Lime Juice
  • 0.40 cloves Cloves Garlic, Minced
  • 1/10 teaspoon Ground Cumin
  • 1/10 teaspoon Dried Oregano
  • 1/10 teaspoon Salt
  • 1/20 teaspoon Black Pepper
  • 1.20 Small Corn Tortillas
  • as needed Fresh Cilantro, For Topping
  • as per your need Diced Onions, For Topping
  • as per your need Lime Wedges, For Serving

Directions: Slow Cooker Carnitas Street Tacos Recipe

Cooking Directions

  • STEP 1.In a slow cooker, combine pork shoulder, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper.
  • STEP 2.Cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the pork is tender and easily shreds.
  • STEP 3.Remove the pork from the slow cooker and shred it using two forks.
  • STEP 4.Heat a skillet over medium-high heat and add the shredded pork. Cook for a few minutes until the edges are crispy.
  • STEP 5.Warm the tortillas in a dry skillet or microwave.
  • STEP 6.Assemble the tacos by placing a spoonful of shredded pork onto each tortilla. Top with cilantro, diced onions, and a squeeze of lime juice.
  • STEP 7.Serve the Slow Cooker Carnitas Street Tacos with salsa, guacamole, and hot sauce on the side.

Cooking Tips

  • For extra flavor, marinate the pork shoulder in the orange juice, lime juice, garlic, cumin, oregano, salt, and pepper overnight before cooking.
  • If you prefer a spicier version, add some chopped jalapenos or a dash of hot sauce to the slow cooker.
  • To make the carnitas even more crispy, broil the shredded pork in the oven for a few minutes after cooking it in the skillet.

Storage and Serving

  • Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm the carnitas in a skillet over medium heat until heated through.
  • Serve the carnitas street tacos with your favorite toppings and sides, such as salsa, guacamole, sour cream, and shredded cheese.
Nutrition
value
359
calories per serving
8 g Fat60 g Protein1 g Carbs1 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    60g
  • Carbs
    1g
  • Fiber
    1g

MacroNutrients

  • Carbs
    1g
  • Protein
    60g
  • Fiber
    1g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    8mg
  • Vitamin A
    109mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    10mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    74mg
  • Manganese
    < 1mg
  • Phosphorus
    582mg
  • Selenium
    94mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp