Taco Tuesday … We are Ready for You

Happy Monday (almost Tuesday)!!  How was your weekend?  Was it packed full of fun, or relaxing?  Well I had nothing short of a crazy busy & super fun one with my niece and nephew.   It started with a soccer game and ended with several dance parties and  cookies, with a ton of fun in the middle.

As much fun as we had it is time to get back to reality and to start thinking about the week ahead.  I have a busy one planned but one thing for sure is that there will Taco Tuesday and these Crispy Carnitas are perfect dinner treat!

Slow Cooker Time

I am a big, big fan of my slow cooker anytime of the year but there is something so right about using one in the fall and winter.   I love walking inside on a brisk day and the house is filled with the smell of something yummy in the slow cooker.  It puts a smile on my face immediately and makes me so happy.

One of my favorite slow cooker meals is this beef stroganoff, but one of my new favorite recipes are these pork carnitas.  They are loaded with tons of flavor and can be used in so many ways, but for me Tacos is the obvious way to go.

Just a little extra crisp…

To make these carnitas extra special yummy after I shred them I throw them on a  sheet pan and under the broiler for a few minutes to crisp them up a bit.  This extra step gives them a little extra flavor and texture that, in my opinion, makes these some of the best carnitas EVER!  

If you don’t want to broil them, no worries they are still delicious. 

Another favorite in the making

12-16 servings

Slow Cooker Carnitas Tacos

Slow Cooker Pork Carnitas that are loaded with tons of flavor and perfect for Taco Tuesday or your favorite enchiladas or nachos or quesadillas or anything you want.

10 minPrep Time

8 hrCook Time

8 hr, 30 Total Time

Save RecipeSave Recipe
Recipe Image


1-2 tablespoons vegetable oil
4-5 pounds pork roast or thick pork chops or pork tenderloin, trimmed of excess fat andcut into large 3-4 inch chunks
2 teaspoons salt
1 teaspoon pepper
1 teaspoon chili powder
1 cup beer (whatever you have on hand, I used Corona) or use chicken stock or water
1 onion, chopped into quarters
4-5 garlic cloves, peeled and smashed
2-3 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
2 limes, juiced
Flour or corn tortillas
Pico de gallo
Salsa Verde
Fresh cilantro
Cojita Cheese


In a large saucepan heat oil over medium high heat
In a small bowl combine salt, pepper and chili powder
Sprinkle over pork
Place pork into skillet, searing on all sides until nicely browned, about 3-4 minutes per side
Place into slow cooker
Add in beer, chopped onion, garlic, additional chili powder, cumin & salt
Stri to combine
Cook on low for 6-8 hours or high for 3-4 hours, or until meat is tender and pulls apart easily
Preheat oven to broil
Line a rimmed baking sheet with foil
Remove pork from slow cooker and shred with a fork, or your hands, and place onto prepared pan
Place onions onto pan as well
Drizzle 1/2-1 cup of the remaining liquid from the slow cooker over the meat on the pan
Sprinkle lime juice over pork
Place under broiler and cook for 5-7 minutes or until meat is browned on the edges and a little crispy
Remove from oven
Build tacos with any or all the above options (or whatever you are going to serve)


You can use a combo of pork cuts to add even more flavor. Throw in a chipotle pepper for some cayenne for added heat.



13800 cal


217 g


3387 g


143 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

It is all about the options

Now I love these as tacos but you could also use them in enchiladas.  You could also use them on nachos, in taquitos or on a pizza…yes a pizza.

Whatever you do make sure you have fun with it.  I had a ton of options for toppings so everyone could make their perfect taco.    My favorite topping though was the Roasted Salsa Verde…trust me you need to make this ASAP.  I keep in my fridge all the time now.  IT IS SO GOOD!

Here hoping Taco Tuesday is something to remember!!

Pin it now so you don’t lose it!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.