Slow Cooker Carnitas Tacos
These Slow Cooker Carnitas Tacos are so easy to make. The pork is cooked in a slow cooker then broiled in the oven, so the edges get crispy with the middle stays juicy and flavorful.
Servings 8 -10 Tacos
Calories 200kcal
Ingredients
- 1-1 ¼ lb lean boneless pork loin roast cut into 2-inch chunks
- ½ white onion chopped
- 3 cloves garlic minced
- 1 jalapeno deseeded, chopped*
- ⅓ cup orange juice you can juice 2-3 oranges or use orange juice
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon chili powder salt, AND pepper
- 8-10 Tortillas
- Toppings – avocado pickled onions, salsa, lime, cheese, pico de gallo
Instructions
- Add the first 10 ingredients together, pork loin to pepper, in a slow cooker, and give everything a stir to combine. Cook on low for 5-7 hours or on high for 3-4 hours. The pork is done once it shreds easily with a fork.
- Remove pork from the slow cooker and shred with a fork. Add the meat back into the slow cooker and stir.
- Spray a large baking sheet with oil. Move the oven rack to the place second from the top. Turn the broiler on. Scoop out meat with a slotted spoon. Spread the beef out on the pan. Drizzle with a little more of the liquid from the slow cooker.
- Place the pan in the oven. Broil for 5-10 minutes, or until the meat gets crispy and the tips of the pork start to darken.
- Fill your tacos with meat and top with desired taco toppings.
Notes
Included the jalapeno seeds for a medium spice level
Nutrition
Serving: 1Taco | Calories: 200kcal | Carbohydrates: 24g | Protein: 13g | Fat: 6g