I love pork carnitas tacos. A pork shoulder (or pork butt) slow-roasted in a crockpot with pineapple or orange juice, cola, and a fragrant spice blend until it shreds easily. The result is tender, flavorful meat that crisps beautifully for tacos, sliders, quesadillas, and more — and you’ll usually have plenty of leftovers to experiment with other dishes.
Traditional carnitas are often cooked in lard, but a slow cooker streamlines the process while still producing juicy, citrus-scented pork. Finishing the shredded meat under the broiler or in a hot skillet gives those caramelized, crispy edges that make carnitas irresistible.
These carnitas are served as small corn tortilla street tacos topped with fresh cilantro, diced white onion, lime wedges, and an optional creamy lime sauce for a bright finish. You can also build taco bowls with the same pork and toppings for a hearty variation.
Ingredient Notes and Substitutions
- Pork shoulder or pork butt: Use a 4–5 lb boneless pork shoulder (pork butt). Trim some of the thick fat cap if you prefer less surface fat, but leave some marbling for moist, flavorful meat.
- Cola: A splash of cola helps tenderize the meat and adds subtle sweetness. Any similar cola will work, or substitute water with a little brown sugar if needed.
- Orange or pineapple juice: Fresh orange juice gives bright, authentic flavor; you can toss the spent orange halves into the slow cooker for added depth. Pineapple juice is a fine alternative and adds a mild tropical tang.
- Spices: A simple rub of cumin, paprika, oregano, chili powder, cinnamon, salt, and black pepper creates a savory, slightly smoky profile that complements the citrus and sweetness.
See the recipe card below for exact ingredient quantities and full directions.
Expert Tips
- Cut pork into chunks: Cutting the roast into 4-inch pieces helps it cook more evenly and speeds the process.
- Broil or sear to crisp: After shredding, broil briefly or sear in a hot skillet to caramelize the edges and recreate the crisp texture of traditional carnitas.
- Make ahead: Carnitas keep in the refrigerator for up to 4 days. Reheat and crisp under the broiler or in a skillet before serving.
- Optional toppings include guacamole and quick pickled red onions for extra brightness.
Removing the Fat Cap
The fat cap is a thick layer of outer fat on larger pork cuts. Removing most of it lets the dry rub penetrate better, but you don’t need to remove it entirely — a little fat helps keep the meat juicy. Leaving the cap on is fine; you can trim any excess after cooking if it hasn’t rendered completely.
Toasting the Corn Tortillas
Corn tortillas can be brittle, so I prefer to briefly toast them on the stovetop or under the broiler rather than steaming. Toasting prevents splitting and improves texture and flavor.
On the stove: Heat a dry skillet or pan on medium and sear tortillas 1 minute per side.
Under the broiler: Arrange on a baking sheet 8 inches from the heat and broil for 2–3 minutes (no flipping needed).
Quick microwave option: Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften if needed.
More Taco Recipes
Carne Asada Tacos Recipe
Spicy Shrimp Tacos
Blackened Salmon Tacos
“Birria” Style Chicken Tacos
Enjoy this recipe? If you made it, please leave a star rating and a review in the comments below.
Slow Cooker Pork Carnitas Tacos
Ingredients
Pork Carnitas
- 4–5 pound boneless pork shoulder or pork butt (bone-in OK)
- 3/4 cup cola
- 1/2 cup pineapple juice (or orange juice)
- 1 white onion, cubed
- 4 garlic cloves, crushed
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 3 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
Tacos
- corn tortillas
- 1/2 white onion, diced
- fresh cilantro, for serving
- 2 limes, cut into wedges
- hot sauce (optional)
- chopped avocado or guacamole, for topping
Simple creamy lime sauce (optional)
- 1/4 cup sour cream
- juice of 1/2 lime
- 2 tablespoons water (to thin)
Instructions
- Prep the pork: Pat the roast dry and remove most of the fat cap if desired. Cut into roughly 4-inch pieces so it cooks evenly.
- Place pork in a slow cooker and season all over with the dry spices. Add the orange or pineapple juice (including spent orange halves if using), cola, cubed onion, and crushed garlic. Cover and cook 4–5 hours on high or 7–8 hours on low, until the pork reaches about 200°F and pulls apart easily.
Broiling / Crisping the Pork
- Using a slotted spoon, transfer shredded pork to a baking sheet. Drizzle with a little cooking liquid from the slow cooker and broil on high 3–5 minutes until the edges brown and crisp. Alternatively, crisp the pork in a hot skillet with a bit of oil.
- Serve warm in toasted corn tortillas with diced onion, cilantro, lime wedges, hot sauce, avocado or guacamole, and the creamy lime sauce if desired.
Creamy Lime Sauce
- Whisk sour cream, lime juice, and water together until smooth and pourable. Adjust water to reach the desired consistency. Make ahead and refrigerate.
Notes
Fat cap: Use a serrated or sharp knife to trim the fat cap if desired. The pork shoulder’s internal marbling will keep the meat tender; you don’t need to remove all fat.
Large pork roasts: For very large bone-in shoulders (9 lbs or so), plan for a longer cook time — about 10–12 hours on low.
Internal temperature: Aim for about 200°F so the pork is tender and shreds easily. Lower temperatures will yield tougher meat.
Nutrition
Nutrition information is an estimate and should be used as a guideline.