Mexican pulled pork tacos with juicy and tender traditional carnitas wrapped in corn tortillas and topped with fresh onions, cilantro, and jalapeños.
For the pulled pork (carnitas):
- 3 lb. boneless pork shoulder or baby back ribs (2 racks)
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 medium onion, coarsely chopped
- 1/2 cup water
For assembling the tacos:
- 8 small corn tortillas
- 1/2 white onion, diced
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup sour cream, optional
- 1 jalapeño, seeded and sliced
- 1 lime, wedged
- Pat dry pork shoulder or ribs with paper towel completely and set aside.
- In a small bowl, stir well to combine oil with all the dry rub ingredients until smooth (salt, pepper, oregano, paprika, and garlic powder). Rub and spread onto pork until evenly coated.
- Spread chopped onions evenly inside a 6-quart slow cooker (or crockpot) and add water. Place pork on top of onions. If using ribs, you can stack them on top of each other.
- Cover and cook on 8-10 hours on the LOW setting or 4-6 hours on the HIGH setting until fork tender.
- Shred the pork by using two forks to pull the meat apart into small bite size and discard the bones (if using ribs).
- To crisp the shredded pork (optional), add shredded pork along with some drippings from the slow cooker into a large frying pan. Spread evenly. Heat over medium-high heat for 6-8 minutes until the juices evaporate and pork turns nicely brown and crispy.
- Heat the tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
- To assemble the tacos, add 2-3 tablespoons shredded pork on each tortilla, topped with pan juices if desired, diced onion, cilantro, and jalapeño. Add a dollop of sour cream (optional) and a squeeze of fresh lime juice, to taste.
airtight container in the refrigerator for up to 3-4 days.When storing tacos, you should always keep your tortillas and your meat separate—or else the tortillas can get soggy. Keep the pulled pork in an
How to reheat: You can reheat leftover carnitas in a pan on the stovetop over medium heat. Add a splash of water if you want to keep the meat more saucy or leave the pan uncovered if you want to crisp up the pork. Reheat tortillas on a clean dry (unoiled) skillet over medium-high heat for a few minutes. If they were stiff from being in the fridge, the heat will soften them.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Pork
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: mexican pulled pork tacos (carnitas), slow cooker pulled pork tacos, slow cooker carnitas, pulled pork tacos, carnitas tacos