Crispy Slow-Cooker Carnitas Tacos with Salsa Verde & Pickled Onions Step-by-step instructions

Before you start

Before starting, cut the pork shoulder into 2-inch chunks, removing any large pieces of fat if desired. Mince the garlic and squeeze the orange and lime juice. Measure out the spices and salt.

Have your slow cooker ready and a large cast-iron skillet on hand for crisping. If you are using store-bought salsa verde and pickled red onions, have them ready to serve. If making your own, prepare them in advance so they are ready when the pork is done.

Instructions

Slow-Cook and Shred

1. 1Slow-Cook the Pork
   Place the pork shoulder chunks in the slow cooker. Add the orange juice, lime juice, garlic, cumin, oregano, and salt. Stir to coat the pork evenly. Cover and cook on low for 8 hours, until the meat is fall-apart tender. Let it rest for 3 minutes before slicing.
   Look for The pork should shred easily with a fork and be deeply fragrant with citrus and spice.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during cooking; each peek adds 20 minutes to the cook time.
2. 2Shred the Pork
   Transfer the cooked pork to a cutting board. Using two forks, shred the meat into bite-size pieces, discarding any large fat pieces. Reserve the cooking liquid in the slow cooker.
   Look for The meat should pull apart with little resistance, with some crispy bits remaining.
   Tip If the pork is not shredding easily, cook for 30 more minutes and check again.

After 8 hours on low, the pork should be so tender that it falls apart with the slightest pressure from a fork. The cooking liquid will be rich and fragrant with citrus and spices. The meat should be moist and juicy, with no pink remaining. Shred it into bite-size pieces, discarding any large fat chunks, and reserve the liquid for crisping. The aroma should be warm and savory, filling the kitchen.

Crisp the Carnitas

3. 3Crisp in a Skillet
   Heat a large cast-iron skillet over high heat. Add a ladle of the reserved cooking juices to the skillet, then add the shredded pork in a single layer. Let it sear without stirring for 3-4 minutes, until the edges are deeply caramelized and crispy. Turn the pork and crisp the other side. Let it rest for 3 minutes before slicing.
   Look for The pork edges should be browned and crackling, with a rich, savory aroma.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Work in batches if needed; crowding the pan steams the meat instead of crisping it.
4. 4Keep Warm
   Transfer the crisped carnitas to a plate and keep warm while you char the tortillas. Repeat with any remaining pork.
   Look for The carnitas stay crisp and juicy when kept warm but not covered tightly.
   Tip Cover loosely with foil to keep warm without steaming the crisp edges.

As the shredded pork hits the hot skillet, it should sizzle immediately. Let it sear undisturbed until the edges turn deep golden brown and crackling. The kitchen will smell of caramelized pork and spices. The texture should be a perfect contrast: crispy on the outside, tender and succulent inside. Work in batches to avoid steaming, and keep the finished carnitas warm while you crisp the rest.

Char Tortillas and Assemble

5. 5Char the Tortillas
   Heat a dry cast-iron skillet or griddle over medium-high heat. Working one at a time, warm each corn tortilla for 30-45 seconds per side, until lightly blistered and pliable. Keep them wrapped in a clean kitchen towel.
   Look for The tortillas should have charred spots and feel soft and pliable.
   Tip If you have a gas stove, char directly over the flame for a smokier flavor.
6. 6Assemble the Tacos
   Divide the crispy carnitas among the warm tortillas. Top each with a spoonful of salsa verde, a few pickled red onions, and a sprinkle of fresh cilantro. Serve with lime wedges for squeezing.
   Look for Each taco is loaded with crispy pork, tangy toppings, and bright herbs.
   Tip Serve immediately so the tortillas stay warm and the carnitas remain crisp.

The tortillas should have charred spots and become soft and pliable, with a slightly smoky aroma. When you assemble, each taco should be generously filled with crispy carnitas, topped with a spoonful of salsa verde, a few pickled red onions, and a sprinkle of cilantro.

The colors are vibrant—brown, green, pink, and bright green—and the flavors are balanced: savory, tangy, and fresh. Serve immediately with lime wedges.

Common mistakes

One common mistake is lifting the slow cooker lid too often, which releases heat and extends the cooking time. Trust the process and keep the lid on. Another issue is overcrowding the skillet when crisping the pork; this traps steam and prevents browning.

Work in batches to ensure each piece gets a good sear. Also, do not skip the resting time after shredding—it allows the juices to redistribute, keeping the meat moist.

How to tell it’s done

The carnitas are done when the pork is fork-tender and easily shreds with no resistance. The internal temperature of the pork should reach at least 145°F (63°C) for food safety, but because it cooks for 8 hours, it will be well above that.

After crisping, the edges should be deeply browned and crispy, while the interior remains moist and juicy. The tortillas are ready when they are lightly charred and pliable. Taste a piece of pork to check for seasoning—add salt if needed.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest