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Tender Crockpot Carnitas Tacos Easy Recipe with Zesty Pickled Onions

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This tender crockpot carnitas recipe features slow-cooked pork shoulder shredded and crisped, topped with bright, zesty pickled onions for a flavorful and easy taco meal perfect for weeknights or gatherings.

Ingredients

Scale
  • 3–4 pounds boneless pork shoulder
  • 1 cup orange juice
  • 1/4 cup lime juice
  • 4 cloves garlic, minced
  • 1 medium onion, roughly chopped
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • For the zesty pickled onions:
  • 1 large red onion, thinly sliced
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Optional: pinch of red pepper flakes

Instructions

  1. Trim excess fat from the pork shoulder, leaving some fat for juiciness. Rub the pork all over with salt, pepper, cumin, oregano, chili powder, and minced garlic. Let it sit for 10 minutes.
  2. Place roughly chopped onion and bay leaves at the bottom of the crockpot. Set the seasoned pork on top, then pour in the orange juice and lime juice evenly.
  3. Cover and cook on low for 8-9 hours or on high for 4-5 hours until the pork is fork-tender and falling apart.
  4. While the pork cooks, combine white vinegar, water, sugar, salt, and red pepper flakes in a bowl. Stir until sugar dissolves. Add the thinly sliced red onions, pressing them down to submerge. Let sit at room temperature for at least 30 minutes or refrigerate for longer storage.
  5. Remove the pork from the crockpot and place on a cutting board. Use two forks to shred the meat, discarding large pieces of fat and bay leaves. Skim some cooking liquid and sprinkle over the shredded pork to keep it moist.
  6. Heat a cast iron skillet over medium-high heat with a light brush of oil. Spread shredded pork in an even layer and let crisp without stirring for 3-5 minutes. Flip and crisp the other side for a few more minutes.
  7. Warm corn or flour tortillas in a dry skillet or wrapped in foil in the oven until pliable and lightly toasted.
  8. Assemble tacos by piling crispy carnitas onto warm tortillas and topping generously with zesty pickled onions. Optionally add fresh cilantro, avocado slices, or a drizzle of crema.

Notes

Save leftover cooking liquid to reheat carnitas or add flavor to beans. Crisping the shredded pork at the end adds essential texture contrast. Pickled onions can be made ahead and stored up to a week. Rotate pork halfway through cooking if crockpot heats unevenly. For a faster version, use an Instant Pot on high pressure for about 60 minutes.

Nutrition

Keywords: crockpot carnitas, slow cooker pork, carnitas tacos, pickled onions, easy taco recipe, Mexican street food, tender pork, weeknight dinner

Find it online: https://tastytuck.com/tender-crockpot-carnitas-tacos-easy-recipe-with-zesty-pickled-onions/