Crispy Slow-Cooker Carnitas Tacos with Salsa Verde & Pickled Onions Tips, FAQ & printable recipe

Tips for success

For extra-crispy carnitas, after shredding the pork, spread it in a single layer on a baking sheet and broil for a few minutes until the edges are browned and crisp.

This is a great alternative if you are cooking for a crowd. Be careful not to dry out the meat—watch it closely and turn once. You can also use the reserved cooking liquid to moisten the meat if needed.

To warm tortillas without a gas flame, use a dry skillet over medium-high heat. Cook each tortilla for about 30 seconds per side, until blistered and pliable.

Keep them wrapped in a clean kitchen towel to stay warm. If you have many tortillas, stack them in the towel as you go. This method works for both flour and corn tortillas, though corn is traditional for carnitas.

Variations

• Spicy Chipotle Carnitas: Add 2-3 chipotle peppers in adobo sauce to the slow cooker along with the spices for a smoky, spicy kick. Reduce the orange juice to 1/4 cup and add a splash of water to keep the liquid balanced. Serve with extra adobo sauce for drizzling.
• Pineapple Carnitas: Swap the orange juice for 1/2 cup pineapple juice and add 1/2 cup fresh pineapple chunks to the slow cooker. The sweetness pairs beautifully with the pork. Omit the lime juice for a less acidic flavor. Top the tacos with grilled pineapple slices.
• Carnitas Tacos with Cabbage Slaw: Skip the salsa verde and pickled onions, and top the tacos with a crunchy cabbage slaw dressed with lime juice and a pinch of chili powder. Add a drizzle of crema or sour cream for richness. This adds a fresh, crunchy texture.
• Breakfast Carnitas Tacos: Serve the carnitas in warm tortillas topped with a fried egg, crispy hash browns, and a sprinkle of cheese. A drizzle of hot sauce or salsa verde adds a morning kick. This turns leftover carnitas into a hearty breakfast.

Storage and make-ahead

Fridge

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Keep tortillas and toppings separate.

Freezer

Shredded pork can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Re-crisp in a skillet or oven.

Reheat

Reheat carnitas in a skillet over medium-high heat, stirring occasionally, until hot and crispy. Add a splash of water or cooking liquid if dry.

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Keep the tortillas and toppings separate to prevent sogginess.

Reheat the pork in a skillet over medium-high heat to re-crisp the edges, adding a splash of water or cooking liquid if it seems dry. The salsa verde and pickled onions can be stored in the refrigerator for up to a week.

The pork can be cooked, shredded, and crisped up to 2 days ahead. Store the crisped carnitas in an airtight container in the refrigerator.

To reheat, spread on a baking sheet and warm in a 400°F (200°C) oven for 5-10 minutes, until hot and crispy. The salsa verde and pickled onions can also be made ahead and refrigerated. Assemble the tacos just before serving.

Serving ideas

Serve the carnitas tacos immediately after assembling, while the tortillas are warm and the pork is crispy. Arrange them on a platter with lime wedges on the side for squeezing. These tacos are perfect for a casual dinner or a taco night with friends. Offer extra salsa verde and pickled onions on the table so everyone can customize their tacos.

For a complete meal, serve the tacos with a side of refried beans or a simple Mexican rice. A crisp green salad with avocado and lime vinaigrette also pairs well. For drinks, consider a cold Mexican beer, a margarita, or a citrusy agua fresca. The bright, savory flavors of the carnitas are versatile and pair with many sides.

Frequently asked questions

Recipe card

Crispy Slow-Cooker Carnitas Tacos with Salsa Verde & Pickled Onions

Prep 20 minCook 8 hRest 10 minTotal 8 h 30 minServes 8

Ingredients

• 3 lb pork shoulder (butt), cut into 2-inch chunks
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tsp kosher salt
• 8 white corn tortillas
• 1 cup salsa verde (store-bought or homemade)
• 1 cup pickled red onions
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. 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.
2. 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.
3. 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.
4. Transfer the crisped carnitas to a plate and keep warm while you char the tortillas. Repeat with any remaining pork.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.