Slow Cooker Pulled Pork Tacos (Carnitas)

Name: Slow Cooker Pulled Pork Tacos with Chimichurri Sauce
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
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); 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)

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These Pulled Pork Tacos — seasoned with cumin, chili powder, garlic, and oregano — deliver big flavor with minimal effort in the slow cooker. A squeeze of fresh citrus and a homemade chimichurri sauce bring brightness that makes taco night feel special. A can of enchilada sauce is the only convenience item, and even so, this recipe is easy to put together and always a hit with my crew.

Sheila’s Recipe Snapshot

Style: Set-it-and-forget-it slow cooker dinner

Flavor: Smoky, savory, and bright with fresh chimichurri

Time: 10 minutes prep, then the slow cooker does the work for 6 hours

Pro Tip: After shredding, spread the carnitas on a baking sheet and broil for 3–5 minutes for crispy, caramelized edges — it’s worth the extra step.

Best For: Taco Tuesday, Cinco de Mayo, or any casual dinner where you want a crowd-pleasing meal ready and waiting.

Taco night when our girls were little meant a pound of ground beef and a packet of taco seasoning — quick, kid-friendly, and on the table fast.

As their tastes grew, so did mine. I discovered that a pork roast in the crockpot before work meant tender, shreddable carnitas waiting when everyone got home — just as easy, but so much more satisfying. My husband John has always been a fan of pork carnitas, so this one has been on regular rotation ever since.

Ingredients needed to make pulled pork tacos.

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Ingredient Notes for Pulled Pork Tacos

Pork Loin or Shoulder Roast | Pork shoulder has more fat for juicier results, but you can opt for pork loin for a leaner option.
Garlic | For more depth of flavor, use fresh garlic rather than garlic powder.
Cumin | The backbone of the spice rub — earthy and slightly smoky, it gives the carnitas that distinctive warmth you expect from a good taco filling.
Chili Powder | Adds a gentle heat and depth without making the pork spicy. It works alongside the cumin to build that layered, slow-cooked flavor.
Fresh Oregano | Fresh oregano has a brighter, more herbal flavor than dried. It’s worth grabbing a small bunch from the produce section if you can — but dried oregano works in a pinch at about one-third the amount.

Brown Sugar | Some brown sugar will balance out the flavors and help the pork to caramelize while cooking.
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.
Tortillas | You can use flour or corn tortillas for the pulled pork tacos!
Chimichurri Sauce | Fresh chimichurri made with parsley, oregano, garlic, and white wine vinegar — a bright, herbaceous contrast to the rich pork

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:

STEP 1 | Prep the slow cooker

Lightly coat the bottom of a 6 or 7-quart slow cooker with cooking spray.

Side by side photos of making the spice mixture and using it on the pork shoulder.

STEP 2 | 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.

Placing the pork shoulder in the slow cooker and adding the liquid ingredients.

STEP 3 | 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.

Side by side photos of chopping herbs and making a chimichurri sauce.

STEP 4 | 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.

Side by side photos of shredding the pork shoulder and adding some of the juices on top.

STEP 5 | 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.

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Overhead shot of shredded carnitas in a glass baking dish.

STEP 6 | Separate the juices and serve

Strain the cooking juices from the slow cooker and pour over the meat, stirring gently to combine. Serve the carnitas immediately on eight tortillas with sour cream, and chimichurri sauce, or return to the slow cooker or oven to keep warm until ready to serve.

Recipe Success Tips

Check the slow cooker halfway through cooking to ensure there’s adequate liquid. If the mixture looks dry, add 1/4 cup of chicken broth to prevent the meat from drying out.

Allow the meat to rest for 10-15 minutes before shredding for easier pulling and juicier results. Use two forks to shred against the grain for the ideal texture.

If the meat does not shred easily, the meat needs to be cooked longer. Let it cook in the slow cooker for a bit longer until it is easily shredded!

Warm the tortillas! Heat tortillas in a dry skillet for 30 seconds per side or wrap in foil and warm in the oven. This makes them more pliable and enhances their flavor.

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

Can I make this in an Instant Pot instead of a slow cooker?

Yes! Cook on high pressure for 60 minutes for pork shoulder or 45 minutes for pork loin, followed by a 15-minute natural release.

How can I tell when the pork is done?

The pork is ready when it reaches an internal temperature of 195°F and easily shreds with a fork.

What is the difference between carnitas and pork tacos?

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.

Can I make these pork carnitas ahead of time?

Yes! Slow cook and shred the meat up to 3 days ahead, then refrigerate in an airtight container. When ready to serve, spread the carnitas on a baking sheet and broil for a few minutes to create crispy edges — it tastes freshly made.

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. And don’t forget peach dessert quesadillas for a sweet finish.

This slow cooker pulled pork tacos recipe is also great for football parties, especially with a pitcher of Frozen Strawberry Margaritas!

Slow cooker pulled pork tacos topped with chimichurri, sour cream, and pickled onions.

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: