Description
Get ready for some serious flavor with these Pork Carnitas Tacos cooked low and slow all day in the Crockpot.
Ingredients
Scale
- 3-4 lb pork shoulder (I used bone in, but boneless is fine too)
- 1 tablespoon taco seasoning
- 1 teaspoon salt
- 1/4 cup + 1 tablespoon vegetable oil
- 1 cup yellow onion (1/2 cup for sautéing and 1/2 cup for topping), diced fine
- 2 garlic cloves, minced
- 32 ounce chicken stock
- 10 ounce can mild green enchilada sauce
- juice from 1 large orange
- juice from 2 limes
- 20 corn tortillas (white or yellow)
- 2 tablespoons cilantro, minced
- 1 lime, cut into wedges for serving
Instructions
- Place the pork shoulder on a cutting board and cover all surfaces with the taco seasoning and salt. Into a large dutch oven or skillet on the stovetop over medium heat, pour in one tablespoon of vegetable oil. Allow the oil to heat up, then sear each side of the pork shoulder for about 2-3 minutes. Transfer to crockpot. Reduce the dutch oven heat to medium low.
- If there is a lot of burnt spices in the pan, give it a quick wipe out. Toss in the garlic and 1/2 cup onions and cook for 3-4 minutes to soften.
- Toss the garlic and onions into the crockpot, then pour in the enchilada sauce, chicken stock, and juices from the orange and limes. Cover and cook on low for 8 hours, turning the pork shoulder over after 4 hours.
- After 8 hours, the pork shoulder should have an internal temperature between 195-205 degrees. Remove the bone and shred the meat with two forks, then place back into the crockpot.
- Place a skillet on the stovetop over medium heat and pour in 1/4 cup vegetable oil. Allow the oil to get hot for a few minutes. Carefully add in one corn tortilla at a time and cook for 15-20 seconds on each side until crispy. Transfer to a paper towel lined plate and repeat. Layer shredded pork onto each taco, then top with onion, cilantro and fresh lime juice. Serve and enjoy. Note: If you want to dunk the tacos in the carnitas juice, go for it!
Notes
- Make sure to clean out any burnt spices in the dutch oven before adding in the onions and garlic.
- It's important to sauté the onion and garlic in the pan because they never cook well in the crockpot.
- Prep Time: 15 minutes
- Frying Shells: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican