Mexican Pork Carnitas Street Tacos for the Slow Cooker
These Pork Carnitas Street Tacos are tender, juicy, and filled with authentic Mexican flavors. Whether it’s a festive gathering or a casual family dinner, these tasty tacos are sure to be a hit.
Pork carnitas street tacos are a popular staple of Mexican cuisine, known for their tender, flavorful meat with traditional toppings.
Whenever I visit Mexico, whether I’m at Secrets Moxché Playa del Carmen or exploring all the things to do in Mazatlan, I know I’m going to want carnitas at least once on the trip!
This recipe shows you just how easy it is to recreate those same authentic flavors without ever leaving your house. Yes, seriously!
These mouthwatering tacos start with pork tenderloin, seasoned with a wonderful blend of warm spices. Slow-cooked to perfection, the meat braises in a classic combination of orange and lime juices. As it cooks, all those seasoned juices infuse the pork giving every bite the most incredible flavor.
Once shredded, the meat is added to warm corn tortillas and finished with all your favorite toppings. These tacos are a guaranteed hit, whether you’re hosting a Cinco de Mayo party or enjoying a casual Taco Tuesday family dinner.
When having friends over for dinner, I love to serve this delicious meal with a side of One Pan Mexican Quinoa, chips and homemade salsa, along with a Mezcal Margarita. What could be better than that for an easy and delicious meal?
Why We Love Pork Street Tacos
- There’s no need for takeout. This easy recipe allows you to enjoy authentic pork carnitas tacos anytime the cravings hit.
- With just a few minutes of prep time you can set it and forget it as the slow cooker does the rest of the work for you.
- It’s a meal prep dream. Leftovers are great to use in a variety of ways…burritos, sliders, nachos, or even on top of a salad.
- Slow cooking the meat creates super tender shredded pork filled with wonderful Mexican flavors.
Ingredients for Pork Tacos
- Seasonings – Garlic, salt, ground cumin, oregano and a little oil makes a rub for the pork.
- Pork tenderloin – two come to a pack and you’ll use both.
- Red onion – diced and spread through the slow cooker to season the pork.
- Jalapeño – adds a kick of heat, so adjust to your preference.
- Orange juice, fresh lime – adds that classic pop of citrus flavor.
- Corn tortillas – street taco size.
For the full recipe with a complete list of ingredients, see the recipe card below.
Variations and Substitutions
- Pork – if you’re feeding a large crowd you can use a pork loin or pork butt. To make it easier, use a boneless pork shoulder if you can find one.
- Seasonings – experiment with other seasoning like chili powder, smoked paprika, bay leaves, and hot sauce.
- Tortillas – we used corn but you can use flour tortillas if you prefer. Street taco size are smaller than regular taco size. You can use either.
- Braising liquid – tenderloins are leaner cuts of pork. In addition to the orange juice, if you feel you need a little more liquid, you can add a splash of chicken broth or chicken stock.
- Optional toppings – serve your tacos with plenty of tasty toppings. Some of our favorites are queso fresco (or cotija cheese), chopped fresh cilantro, fresh diced tomatoes, Pico de Gallo, or homemade salsa. Homemade guacamole, coleslaw, salsa Verde, sour cream (or crema), or red chile sauce are also great choices.
How To Make Slow Cooker Carnitas
Step 1. Combine the spices with the olive oil in a medium bowl and mix until it resembles a paste.
Step 2. Coat the pork tenderloin with the paste, rubbing it in and making sure it is completely covered.
Step 3. Place the meat into your slow cooker and top with the onions and jalapeños.
Step 4. Add the cup of orange juice. Squeeze the juice from the lime and toss in the rind.
Step 5. Set the slow cooker to low heat and cook it for about 8 hours.
Step 6. Once cooked, remove the pork and set it on a cutting board. Remove the lime rind from the juices left in slow cooker.
Step 7. Take two forks and shred the meat. Use tongs to place the shredded pork back in the slow cooker with the juices.
Step 8. Let everyone serve themselves from the slow cooker. Serve with warm tortillas, your favorite toppings, and a squeeze of lime juice.
FAQs
You can store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze the meat for up to a couple of months.
Slow cooking delivers the most tender results but if you don’t have a slow cooker, you can use the oven. Cook the pork and other ingredients in a Dutch oven on 325°F until tender (about 2 hours).
I prefer to keep it simple with rice and beans or a refreshing side salad. They’re also great with street corn, black bean salsa, or any tasty Mexican side.
The word translates to little meats. This is reflective of the small size of the tacos.
Top Tips
- Whether you use flour or corn tortillas, heating them first not only makes them more flexible, it also makes them taste better.
- While you can use bottled fruit juice, freshly squeezed orange juice and lime juice is best.
- The meat for traditional carnitas is typically broiled for a few minutes to give it crispy edges. If you choose to try this, spread the meat out on a cookie sheet, under the broiler. Once the edges are slightly brown, remove it and place it back in the slow cooker in the remaining juices.
- To add an extra layer of flavor, char fresh jalapeños in a skillet before adding them to the crockpot.
More Mexican Favorites
Pork Carnitas Street Tacos Recipe
Equipment
- 1 slow cooker
Ingredients
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 tablespoons oil
- 2 lbs pork tenderloin
- 1/2 onion chopped
- 1 lime
- 1 cup orange juice
- 5 slices jalapeño
- 20 corn tortillas
Instructions
- Combine the spices with the oil in a bowl and mix into paste.
- Cover the pork tenderloin with the paste, rubbing it in and making sure it is completely covered.
- Place the meat into your slow cooker.
- Top with the onions and jalapeños.
- Add the cup of orange juice. Squeeze the juice from the lime and toss in the rind.
- Set the slow cooker to low and cook for about 8 hours.
- When done, remove the pork and set on a cutting board. Remove lime rind from the juices left in slow cooker.
- Using two forks, shred the meat.
- Place the meat back in the slow cooker with the juices.
- Let everyone serve themselves from the slow cooker. Have a stack of just prepared corn tortillas, sliced red onion, tomato, or your favorite toppings.
