u003cstrongu003eWhy do you put orange juice in carnitas?u003c/strongu003e

It adds a subtle sweetness and helps tenderize the meat.

u003cstrongu003eWhat can I use instead of Orange Juice?u003c/strongu003e

Replace it with Apple Juice and increase the lemon or lime juice by a couple of tablespoons.

u003cstrongu003eHow do you moisten dry carnitas?u003c/strongu003e

Use reserved juice from cooking in the crockpot or add some chicken stock when reheating. It does the trick.

u003cstrongu003eShould you brown carnitas meat before cooking?u003c/strongu003e

Browning or searing the meat is unnecessary for this slow-cooker recipe; we crisp them up after slow cooking.

The Best Pork Carnitas Street Tacos (Slow Cooker Recipe)

Name: The Best Pork Carnitas Street Tacos (Slow Cooker Recipe)
Prep time: 30 min
Cook time: PT-481565H27M9S
Total time: PT-481565H27M9S
Cuisine: Mexican
Ingredients: Start with My Easy Carnitas recipe. Which yields about 3 cups of Carnitas.; 18 small Corn Tortillas - Use flour tortillas if that’s your favorite. For an authentic Mexican street tacos experience, use small tortillas.; 1 cup of Fresh Cilantro chopped.; 1 large White Onion Chopped – white is typical, but you can use red onion too.; 4 Limes cut into wedges.; Olive or Avocado oil as needed for crisping the carnitas (if using the stove top method).

Description

This is an easy recipe for slow-cooked succulent pork carnitas nestled in a warm tortilla and sprinkled with diced onions, cilantro, and fresh lime juice to recreate a Carnitas Street Tacos experience. Fantastic for a weeknight dinner or feeding a crowd. Savory, healthy, and simply delicious!

TOOLS NEEDED TO MAKE THIS RECIPE:

Slow cooker (crock pot)
A rimmed baking sheet or sheet pan for crisping the carnitas, or a frying pan or large skillet if you choose the stovetop method.
A cutting board for prepping the garnishes.
Tin foil (optional).

Ingredients

Scale

Start with My Easy Carnitas recipe. Which yields about 3 cups of Carnitas.
18 small Corn Tortillas - Use flour tortillas if that’s your favorite. For an authentic Mexican street tacos experience, use small tortillas.
1 cup of Fresh Cilantro chopped.
1 large White Onion Chopped - white is typical, but you can use red onion too.
4 Limes cut into wedges.
Olive or Avocado oil as needed for crisping the carnitas (if using the stove top method).

Cook Mode Prevent your screen from going dark

Instructions

Step 1: COOK THE CARNITAS IN THE SLOW COOKER

For the full instructions, refer to my detailed carnitas recipe.
Cooking time ranges from 4-5 hours (on high setting) or until the pork is fork tender and breaks apart easily.

Step 2: CRISP UP THE CARNITAS

Once you’ve cooked the meat and pulled it apart using the steps outlined in my Slow Cooker Pork Carnitas Recipe, the next step is to achieve that golden brown color. My preferred method is to use the broiler, which allows me to crisp up a large quantity on a baking sheet. Alternatively, I am providing the instructions for the pan-fried method.

Broiler method:

Turn the oven to “high” broil. Arrange the carnitas in a single layer on a baking sheet lined with aluminum foil, ensuring even distribution. Generously drizzle some of the flavorful crockpot juices over the meat.
Broil for approximately 5 minutes, allowing the carnitas to develop crispy edges and golden-brown color. Give them a gentle stir and return them to the broiler for 3-5 minutes or until you notice golden-brown bits on the edges. Keep them warm.

Stovetop Pan-fried method:

Heat a tablespoon of oil over medium-high heat in a frying pan or large skillet.
Spread some shredded pork onto the pan and drizzle some pan juice.
Allow the liquids to evaporate, and keep an eye on the underside until it turns a golden brown with a crusty texture.
Flip the meat and briefly cook the other side without over-browning. The desired outcome is tender pork without excessive crispiness. Repeat this process in multiple batches as necessary for your tacos.

Step 3: ASSEMBLY AND GARNISHES

Warm the tortillas in a skillet over medium heat (a little char adds character and flavor).
Lay the shredded pork on the warm tortillas. Sprinkle chopped onions and fresh cilantro and serve with a lime wedge. Voila! Listo!

Notes

Other traditional toppings in Mexican Street Tacos:
SAUCES AND SALSAS! A taco is only complete with a delicious Mexican salsa. These can elevate a taco from mild to spicy to one of the tastiest and most satisfying dishes. Here is an excellent recipe for Chipotle-Tomatillo Salsa Verde. This savory and smoky salsa has a little kick from Chipotle to complement your carnitas taco. Delish! You won’t regret it!
CHEESE: Generally, Mexican Street tacos don’t have cheese, but if you desire, sprinkle some Queso Fresco or Cotija Cheese.
Pico de Gallo, Guacamole, Fried chiles, Cucumbers, Radishes. Grilled spring onions or Cebollas Cambray (Cambray onions are like scallions).

OTHER TIPS:
Only crisp up what you plan to eat! This ensures that you are consuming tender, juicy, and crispy carnitas every time. Do not discard leftover juices. Reserve them when you need to reheat your Carnitas, as meat naturally dries up after refrigeration.

Storing, freezing, and reheating

Refrigerating: Place any leftover carnitas in an airtight container. They'll keep well in the fridge for up to 4 days.
Freezing: You can freeze leftover Carnitas for 3-4 months in an airtight container or freezer bag. You can double the recipe and freeze it to save time for future needs (crisp them up only when serving). If using freezer bags, seal and squeeze out all the air, leaving about 2 inches of room at the top to allow for expansion. Flatten the meat into a thin layer to lay flat in your freezer for a quicker thaw.
Reheating: Use any reserved juices and repeat the crisping method above.

Nutrition

Serving Size: 3 tacos
Calories: 600
Sugar: 9 g
Sodium: 1240.3 mg
Fat: 17.8 g
Carbohydrates: 59.6 g
Fiber: 9.1 g
Protein: 56.7 g