Last Updated on April 15, 2022 by Karen

Let your crockpot do all the work. These Mexican Pork Carnitas are perfect as taco, quesadilla, or burrito filling!
Last week, we put together a taco spread so amazing I thought I’d share with you. Just to be fair, “we” actually meant James cooked everything and I came home just in time to marvel at his knife skills (which are impeccable) and to help with chopping up the cilantro.

I had no intention of photographing it, but after we finished cooking, it was still bright out so I took the opportunity to snap a few photos before we dived right in! The greatest thing about blogging in the S-U-M-M-E-R (hey tomorrow is the first day of summer!) is that there are more opportunities to photograph later in the day.

We love tacos but the Mexican taquerias within our ten-block radius aren’t really up to par; the meat is either too dry or too tough, or the braising liquid in which the meat is cooked is just not flavorful enough. We want bold flavors with fresh ingredients. Which is exactly what this recipe is all about!

Pork shoulder is rubbed with an aromatic spice paste, marinated overnight, and then cooked in the crockpot until the meat literally falls apart on its own. Slow braising helps to make the meat ultra-tender, moist, and flavorful. We made some pico de gallo to jazz up the tacos, giving them some bright and fresh flavors. We served it with warm corn tortillas, creamy avocado slices, and sliced radishes for an extra crunch, but feel free to add whatever toppings you see fit.

The filling is so delicious on its own and it would probably work well in burritos and enchiladas. I ate four of them for dinner, and James ate maybe six, or seven? (no judgment here). These Pork Carnitas Tacos satisfied our taco cravings and more — the recipe is definitely here to stay!

Crockpot Pork Carnitas Tacos with Pico de Gallo

Ingredients

Marinade:
2 jalapeno seeded and coarsely chopped
½ large sweet white onion coarsely chopped
5 cloves garlic peeled
2 tbsps chili powder
2 tbsps cumin
2 tsp dried oregano
½ tsp salt
¼ cup white vinegar
Juice of one lime
4 lbs boneless pork shoulder
Sauce:
3 cups beef broth
¼ cup white vinegar
1 cinnamon stick
2 bay leaves
Salt and pepper to taste
Pico de gallo:
5 roma tomatoes diced
½ large sweet white onion diced
2 jalapenos finely chopped
¼ cup fresh cilantro leaves finely chopped
2 cloves garlic minced
Juice of ½ of a lime
Salt and pepper to taste

Instructions

Add jalapeno, onion, garlic, chili powder, cumin, oregano, salt, vinegar, and lime juice to a blender and puree until smooth. Transfer to a small saucepan, and simmer on low until the mixture is slightly thickened, about 10 minutes. Let the paste cool. Place the pork shoulder in a large bowl or in a ziploc bag, coat the meat with the paste, and let it marinate in the refrigerator for at least 8 hours or overnight.
Place pork (with the marinade) in a slow cooker. Add beef broth, white vinegar, cinnamon stick, and bay leaves to the pot. Cover and cook on high until the meat is tender, about 7 hours. Discard the bay leaves and cinnamon stick. Remove pork and shred the meat with forks. Season with salt and pepper to taste.
To make the pico de gallo, combine tomatoes, onions, jalapenos, cilantro, garlic, and lime juice in a mixing bowl. Season with salt and pepper to taste.
Serve the shredded pork in tortillas, along with toppings like avocado slices, radish slices, and cheese.