Crockpot Crispy Pork Carnitas Street Tacos & Burrito Bowls Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and ready. If the pork shoulder is tied with netting, remove it and pat the meat dry with paper towels. Quarter the orange, dice the white onion, and smash the garlic cloves.

Measure out the cumin-oregano salt rub. Have the bay leaves ready. No need to brown the pork first — the slow cooker will develop deep flavor on its own. All the ingredients go straight into the ceramic insert, making this a true dump-and-go recipe.

Instructions

Layer and Cook

1. 1Layer the Pork and Aromatics
   Place the 4 lb boneless pork shoulder into the slow cooker insert. Add the quartered orange, diced white onion, smashed garlic cloves, bay leaves, and the 2 tbsp cumin-oregano salt rub. Use your hands to rub the spice mixture all over the pork, nestling the aromatics around and under the meat. No need to brown the pork first — the slow cooker does all the work.
   Look for The pork is coated in the spice rub and surrounded by orange, onion, garlic, and bay leaves.
   Tip For deeper flavor, let the rubbed pork sit in the fridge for up to 24 hours before cooking.
2. 2Cook Low and Slow
   Cover the slow cooker and cook on LOW for 8 hours, until the pork is fork-tender and collapses easily when pulled. Avoid lifting the lid during cooking to keep the heat and moisture steady. The pork should be submerged in its own juices by the end of cooking. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the pork shreds easily with a fork and the liquid is rich and amber.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the pork isn't shredding easily, cook for another 30-60 minutes on LOW.

After the initial layering, the slow cooker insert is filled with the pork shoulder, orange quarters, onion, garlic, bay leaves, and spice rub. The spices create a fragrant, earthy aroma.

As the pork cooks on low for 8 hours, the kitchen fills with the warm scent of citrus and cumin. The meat slowly releases its juices, creating a rich, amber liquid. By the end, the pork is fork-tender and surrounded by deeply flavored braising liquid.

Shred and Crisp

3. 3Shred the Pork
   Remove the pork from the slow cooker and place it on a cutting board. Discard the bay leaves, orange rinds, and any large pieces of onion. Using two forks, shred the pork into bite-sized pieces, discarding any large chunks of fat. The meat should be moist and tender.
   Look for The pork shreds into juicy strands with minimal effort.
   Tip Skim off excess fat from the cooking liquid and reserve it for crisping the meat later.
4. 4Crisp Under the Broiler
   Preheat the broiler. Spread the shredded pork in an even layer on a rimmed baking sheet. Spoon about 1/2 cup of the reserved cooking liquid over the meat. Broil for 3-5 minutes, until the edges are browned and crispy. Watch closely to prevent burning. Remove from the broiler and let rest for at least 3 minutes.
   Look for The edges of the pork are browned and crispy while the interior stays moist.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra crispiness, toss the shredded pork with a little of the cooking fat before broiling.

Once the pork is cooked, it's shredded into tender strands and spread on a baking sheet. The reserved cooking liquid is spooned over the top. Under the broiler, the meat sizzles and browns, developing crispy, caramelized edges. The sound of the sizzling and the sight of the browning edges signal that the carnitas are ready. The meat should be golden brown and crispy in spots, while still moist and tender inside.

Melt and Serve

5. 5Melt the Oaxaca Cheese
   Return the crispy pork to the slow cooker or leave it on the baking sheet. Sprinkle the shredded Oaxaca cheese evenly over the hot pork. Return to the broiler for 1-2 minutes, or place the lid on the slow cooker for a few minutes, until the cheese is melted and lightly caramelized in spots.
   Look for The cheese is melted, bubbly, and lightly browned in places.
   Tip If using the slow cooker, keep it on the 'warm' setting to melt the cheese without overcooking.
6. 6Serve as Tacos or Burrito Bowls
   Serve the cheesy carnitas over seasoned rice for burrito bowls, or pile into warm tortillas for street tacos. Top with pickled red onions, diced avocado, a drizzle of Mexican crema, fresh cilantro leaves, and a squeeze of lime. Serve immediately while the cheese is melted and the pork is warm.
   Look for Each serving is topped with cool crema, bright pickled onions, creamy avocado, and fresh cilantro.
   Tip Warm the tortillas before serving to make them pliable and soft.

The melted Oaxaca cheese blankets the crispy pork in a gooey, slightly charred layer. The cheese pulls into long, stretchy strands when lifted. The dish is then served over seasoned rice or in tortillas, topped with cool crema, tangy pickled onions, creamy avocado, and fresh cilantro. A squeeze of lime brightens everything. The final dish is a colorful, aromatic, and satisfying meal that looks as good as it tastes.

Common mistakes

One common mistake is lifting the slow cooker lid during cooking, which lets out heat and extends the cooking time. Another is not shredding the pork thoroughly, leaving large chunks that don't get as crispy.

Overcrowding the baking sheet when broiling can cause the pork to steam instead of crisp. Also, be careful not to over-broil — the cheese can burn quickly. Finally, don't skip the rest time after broiling, as it helps the meat stay juicy.

How to tell it’s done

The pork is done when it shreds easily with a fork and the internal temperature reaches at least 145°F (63°C). The meat should be moist and tender, not dry. After shredding and broiling, the edges should be crispy and browned.

The Oaxaca cheese should be fully melted and lightly caramelized in spots. Let the meat rest for at least 3 minutes after broiling before serving to allow the juices to redistribute. The carnitas are best served immediately while crispy and warm.

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