Slow Cooker Pulled Pork Tacos (Carnitas)
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Melt-in-your-mouth carnitas topped with zingy chimichurri sauce make these Pulled Pork Tacos seriously irresistible! This easy slow cooker recipe delivers maximum flavor with minimal effort, perfect for your next taco night.
Sheila’s Recipe Snapshot for Pulled Pork Tacos Recipe
This slow cooker carnitas recipe makes the absolute best pulled pork tacos!
This slow cooker pulled pork tacos recipe is a great one for football parties, casual dinner parties, Taco Tuesday, or any day of the week you get a craving for delicious Mexican food at home. Make it a party and serve them up with these delicious Frozen Strawberry Margaritas!
This easy, no-fuss recipe can be made with a pork shoulder roast, a leaner pork loin roast, or even a Boston pork butt. Season the meat with a mixture of spices, fresh herbs, and citrus juices, then set it and forget it — letting the slow cooker do all the work!
Once it’s done—it should be literally falling off the bone—shred the meat with two forks back to back. Toss it in some of the cooking juices and keep warm until ready to serve. Or, if you like your pork carnitas with some crispy edges, place the pork in a pan under the broiler for just a few minutes.
Ingredient Notes for Pulled Pork Tacos
- Garlic | For a depth of savory flavor, use fresh garlic!
- Spices | You will need ground cumin, chili powder, fresh oregano (or dried in a pinch), salt and ground black pepper to season up the pork!
- Brown Sugar | Some brown sugar will balance out the flavors and help the pork to caramelize while cooking.
- Pork Loin or Shoulder Roast | Pork shoulder has more fat for juicier results, but you can opt for pork loin for a leaner option.
- Orange Juice & Lime Juice | Both orange and lime juice help to tenderize the meat while adding a fresh flavor.
- Red Enchilada Sauce | Adds depth of flavor and extra moisture.
- Sour Cream | To serve, as desired.
- Tortillas | You can use flour or corn tortillas for the pulled pork tacos!
- Chimichurri Sauce | To make a homemade chimichurri sauce to serve on top, finely chop and combine fresh parsley, oregano, white onion and garlic, and combine with white wine vinegar, olive oil, kosher salt, and red pepper flakes.
Variations and Substitutions
- Pulled Pork Nachos: Use the pulled pork for nachos instead of tacos by layering tortilla chips on a baking sheet, topping with the shredded pulled pork, cheese, and your favorite nacho fixings. Bake until the cheese melts and edges crisp up.
- Salsa: Swap the chimichurri for your favorite salsa — whether store-bought or homemade. You can try my cherry tomato salsa or roasted corn salsa if you’d like!
- Extra-Crispy Carnitas Style: After slow cooking, spread the shredded pork on a baking sheet and broil for 5-7 minutes until the edges become deliciously crispy and caramelized!
- Extra Spicy: If you want your pork carnitas to be extra spicy, add some cayenne pepper to the spice mix and serve your pulled pork tacos with your favorite hot sauce.
How to Make Pulled Pork Tacos Recipe
Pulled pork tacos are surprisingly easy to make, with the slow cooker taking on most of the work! Here’s how to make them:
PREP THE SLOW COOKER. Lightly coat the bottom of a 6 or 7-quart slow cooker with cooking spray.
SEASON THE PORK ROAST. In a small bowl, combine the minced garlic, cumin, chili powder, oregano leaves, brown sugar, salt, and pepper to make a rub. Spread it evenly all over the pork roast, then place the roast in the slow cooker, fatty side up.
ADD LIQUIDS. Pour the orange juice, lemon juice, and enchilada sauce over the top. Cover and cook on LOW for 6 hours, or until the pork can be pulled apart easily with a fork.
MAKE THE CHIMICHURRI SAUCE. Finely chop the parsley and oregano leaves and place in a bowl. Stir in the garlic and onion. Add the white wine vinegar and olive oil and mix thoroughly Season with the salt and toss in a few red pepper flakes, if desired.
SHRED THE MEAT. Remove the roast from the slow cooker and using two forks, shred the meat and place in a baking dish. If desired, place the meat under the broiler to brown and crisp up the tips.
SEPARATE THE JUICES. Strain the cooking juices from the slow cooker and pour over the meat, stirring gently to combine.
SERVE & ENJOY. Serve the carnitas immediately on four tortillas with sour cream, and chimichurri sauce, or return to the slow cooker or oven to keep warm until ready to serve.
More Recipe Success Tips
Storage and Reheating Tips
- To store, place pulled pork in an airtight container in the refrigerator for up to 3-4 days. Any leftovers can be reheated in the microwave or oven until heated through.
- Store the chimichurri sauce in a separate container in the fridge for up to one week.
- To freeze, place the pulled pork in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Frequently Asked Questions
Yes! Cook on high pressure for 60 minutes for pork shoulder or 45 minutes for pork loin, followed by a 15-minute natural release.
The pork is ready when it reaches an internal temperature of 195°F and easily shreds with a fork.
Carnitas and pork tacos differ mainly in preparation method. Carnitas (“little meats” in Spanish) are made by slow-cooking pork until tender, then typically crisping the edges by broiling or frying. This creates the signature texture contrast of juicy interior with crispy exterior. Regular pork tacos can use any cut or cooking method for pork.
Looking for More Mexican-inspired Recipes?
This easy chicken and cheese enchiladas recipe and my beef enchilada casserole are family favorites. I have a yummy chicken street tacos recipe, too!
What to Serve With Pulled Pork Tacos
Complete your pulled pork taco feast with all your favorite Mexican-inspired sides! Try it with fresh elote corn or Instant pot charro beans and a side of corn dip with cream cheese. It also goes amazingly with Spanish-style rice or refried beans!
Topping ideas for pork carnitas
I love the fresh and tangy flavor of chimichurri on my pork carnitas, and so have included the recipe in the recipe card below, but here are a few other favorite toppings you may also like:
- Sour cream
- Sautéed peppers and onions
- Pickled red onions for tacos
- Tomatillo salsa
- Pico de gallo
- Shredded Monterey Jack cheese
- Sliced green onions
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Slow Cooker Pulled Pork Tacos with Chimichurri Sauce
Ingredients
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon fresh oregano leaves
- 1 tablespoon brown sugar
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 3-lb. pork loin or shoulder roast
- ¼ cup orange juice
- 2 ½ tablespoons fresh lime juice
- 1 10-oz. can red enchilada sauce
- 1 cup sour cream for serving
- 8 8-inch flour or corn tortillas for serving
Chimichurri Sauce
- ½ cup Italian flat-leaf parsley leaves
- 3 tablespoons oregano leaves
- 2 tablespoons white onion minced
- 2 cloves garlic mined
- ¼ cup white wine vinegar
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Lightly coat the bottom of a 6 or 7-quart slow cooker with cooking spray.
- In a small bowl, combine the minced garlic, cumin, chili powder, oregano leaves, brown sugar, salt, and pepper to make a rub. Spread it evenly all over the pork roast, then place the roast in the slow cooker, fatty side up.
- Pour the orange juice, lemon juice, and enchilada sauce over the top. Cover and cook on LOW for 6 hours, or until the pork can be pulled apart easily with a fork.
- Remove the roast from the slow cooker and using two forks, shred the meat and place in a baking dish. If desired, place the meat under the broiler to brown and crisp up the tips.
- Strain the cooking juices from the slow cooker and pour over the meat, stirring gently to combine.
- Serve the carnitas immediately on four tortillas with sour cream, and chimichurri sauce, or return to the slow cooker or oven to keep warm until ready to serve.
Chimichurri Sauce
- Finely chop the parsley and oregano leaves and place in a bowl. Stir in the garlic and onion.
- Add the white wine vinegar and olive oil and mix thoroughly Season with the salt and toss in a few red pepper flakes, if desired.
Notes
- To store, place pulled pork in an airtight container in the refrigerator for up to 3-4 days. Any leftovers can be reheated in the microwave or oven until heated through. Store the chimichurri sauce in a separate container in the fridge for up to one week.
- To freeze, place the pulled pork in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
