Crockpot Crispy Pork Carnitas Street Tacos & Burrito Bowls Tips, FAQ & printable recipe

Tips for success

For the crispiest carnitas, don't skip the broiling step. The high heat is essential for creating those golden, caramelized edges. If you prefer extra-crispy meat, you can toss the shredded pork with a little of the rendered fat before broiling.

Keep a close eye on the broiler, as the sugar from the orange and the cheese can burn quickly. If you're making a large batch, work in batches to avoid overcrowding the baking sheet.

The cooking liquid from the slow cooker is packed with flavor. After removing the pork, strain the liquid and skim off the excess fat. Use this liquid to moisten the shredded pork before broiling, or serve it on the side as a light sauce. You can also reduce it on the stovetop to make a concentrated sauce. The liquid can be stored in the refrigerator for up to 3 days or frozen for later use.

Variations

• Spicy Chipotle Carnitas: Add 1-2 chipotle peppers in adobo sauce to the slow cooker along with the other ingredients. The smoky heat infuses the pork as it cooks. Serve with extra adobo sauce for drizzling.
• Pineapple Carnitas: Replace the orange with 1 cup of fresh pineapple chunks. The pineapple adds a sweet, tangy flavor that pairs beautifully with the pork. Omit the orange and use pineapple juice as the braising liquid.
• Beer-Braised Carnitas: Add 1 cup of Mexican lager or beer to the slow cooker along with the pork and aromatics. The beer adds depth and a slight malty sweetness. Reduce the cooking liquid after cooking to make a rich sauce.
• Carnitas Tacos with Salsa Verde: Serve the crispy carnitas in tortillas with a spoonful of salsa verde, crumbled cotija cheese, and sliced radishes. The bright, tangy salsa verde cuts through the richness of the pork.

Storage and make-ahead

Fridge

Store leftover carnitas in the refrigerator for up to 4 days in an airtight container. Keep the meat moist with a little cooking liquid.

Freezer

Freeze cooked, shredded pork in a freezer-safe container for up to 3 months.

Reheat

Reheat the pork in a skillet over medium heat with a splash of water or cooking liquid until warmed through.

Leftover carnitas can be stored in an airtight container in the refrigerator for up to 4 days. Keep the meat and any cooking liquid together to prevent the pork from drying out.

Reheat gently in a skillet over medium heat, adding a splash of water or cooking liquid if needed. The crispy edges will soften upon reheating, but the meat will remain tender and flavorful. For best results, reheat only the amount you plan to eat.

This recipe is perfect for make-ahead meals. The pork can be cooked, shredded, and stored in the refrigerator for up to 4 days. To reheat, spread the shredded pork on a baking sheet, spoon over some cooking liquid, and broil until crispy.

The Oaxaca cheese can be added during the last minute of broiling. You can also freeze the cooked, shredded pork for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

For street tacos, serve the carnitas in warm corn tortillas, topped with pickled red onions, diced avocado, a drizzle of Mexican crema, and fresh cilantro. The contrast of the warm, crispy pork with the cool, tangy toppings is irresistible. Offer lime wedges on the side for squeezing over the top. The tacos are best eaten immediately after assembling, while the pork is still warm and the cheese is melted.

For burrito bowls, start with a bed of seasoned rice and top it with the cheesy carnitas. Add pickled red onions, avocado, crema, and cilantro. The rice absorbs the flavorful juices from the pork, making each bite satisfying.

You can also add black beans or corn if you like, but the recipe as written focuses on the pork and fresh toppings. These bowls are a complete meal on their own and are great for meal prep.

Frequently asked questions

Recipe card

Crockpot Crispy Pork Carnitas Street Tacos & Burrito Bowls

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

• 4 lb boneless pork shoulder
• 1 orange, quartered
• 1 white onion, diced
• 6 cloves garlic, smashed
• 2 bay leaves
• 2 tbsp cumin-oregano salt rub
• 8 oz Oaxaca cheese, shredded
• seasoned rice, for serving
• pickled red onions, for serving
• 1 avocado, diced, for serving
• Mexican crema, for serving
• fresh cilantro leaves, for serving
• lime wedges, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

8 g

Fat

38 g

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