Print

Tender Slow Cooker Pork Carnitas Tacos Easy Recipe with Pickled Red Onion

slow cooker pork carnitas tacos - featured image
Print Recipe

This recipe delivers tender, juicy slow cooker pork carnitas with a perfect balance of rich meat and tangy pickled red onions, ideal for easy taco nights and casual gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (1.4–1.8 kg), well-marbled
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large onion, sliced
  • 1/2 cup orange juice (120 ml), freshly squeezed preferred
  • 2 tablespoons fresh lime juice
  • 1/2 cup chicken broth (120 ml)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder
  • Salt and black pepper, to taste
  • Pickled Red Onions:
  • 1 large red onion, thinly sliced
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/2 cup water (120 ml)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 12 small corn or flour tortillas
  • Optional toppings: fresh cilantro, sliced radishes, crumbled queso fresco, avocado slices

Instructions

  1. Trim excess fat from the pork shoulder and pat dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the pork on all sides, about 3-4 minutes per side, until golden. Avoid overcrowding the pan.
  3. Place sliced onion and minced garlic at the bottom of the slow cooker.
  4. Set the seared pork shoulder on top of the onions and garlic in the slow cooker.
  5. In a bowl, whisk together orange juice, chicken broth, cumin, oregano, chili powder, and lime juice. Pour evenly over the pork.
  6. Cover and cook on low for 8 hours or on high for 5-6 hours until pork is fork-tender and shreddable. Avoid lifting the lid frequently.
  7. While pork cooks, combine apple cider vinegar, water, sugar, and salt in a bowl. Stir until sugar dissolves. Add thinly sliced red onions and marinate for at least 30 minutes. Store in fridge up to 2 weeks.
  8. Transfer cooked pork to a large bowl and shred with two forks, discarding large fat pieces.
  9. Optional: Spread shredded pork on a baking sheet and broil for 3-5 minutes until edges crisp. Watch closely to prevent burning.
  10. Warm tortillas in a dry skillet or microwave. Assemble tacos by piling pork carnitas and topping with pickled red onions, cilantro, radishes, queso fresco, and a squeeze of lime.

Notes

Searing the pork before slow cooking adds flavor and texture. Cooking low and slow yields the most tender meat. Pickled red onions add a fresh, tangy contrast that balances the richness. Crisping the edges of the shredded pork is optional but recommended for texture. Save leftover cooking liquid to moisten pork if needed during crisping or reheating. Use fresh citrus juices for best flavor. Leftovers keep well for up to 4 days refrigerated.

Nutrition

Keywords: slow cooker pork carnitas, pork tacos, pickled red onions, easy taco recipe, slow cooker recipes, Mexican tacos, tender pork, carnitas tacos

Find it online: https://elvafood.com/tender-slow-cooker-pork-carnitas-tacos-easy-recipe-with-pickled-red-onion/