Celebrate Taco Tuesday with these killer carnitas

Celebrate Taco Tuesday with these killer carnitas

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We feel that every day should be taco day, but if you really need a reason to cook delicious Mexican food, consider Taco Tuesday the only excuse you really need.

Carnitas (slow-cooked pork) are ubiquitous throughout Mexico, and for good reason. The soft, tender meat – often with a crispy outside – is packed with flavor, melts in your mouth and can be eaten in pretty much anything.

While tacos are always a great choice, carnitas are just as good in burritos, tortas, enchiladas, or even on their own with a side of ride and beans.

Styles can vary wildly, but this version – courtesy of Stock the Crock – is a delicious recipe for a pretty classic example of carnitas. Be sure to make enough for leftover Wednesday.


  • 4 lbs. boneless pork butt roast
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 - 3/4 cup orange juice

Optional Toppings

  • salsa
  • sour cream
  • fresh tomatoes, chopped
  • guacamole
  • hot sauce
  • jalapeños
  • radishes, sliced
  • fresh cilantro, chopped
  • red onions, chopped


  • 1 Grease the interior of a slow cooker crock with butter or nonstick cooking spray.
  • 2 In a small bowl, mix together the salt, garlic powder, cumin, oregano, coriander and cinnamon. Rub the spice mixture all over the pork roast, holding it over the cooker so any spilled spices fall into the cooker. Lay the rubbed roast in the prepared crock.
  • 3 Pour the chicken broth down along the sides of the cooker (you don’t want to wash off the rub). Lay in the bay leaves.
  • 4 Cover. Cook on Low 8 to 10 hours, or until the pork shreds easily with a fork. Remove and discard the bay leaves.
  • 5 If you’re home, turn the meat over after it has cooked 4 hours. If you can’t do this, the flavor will still be good.
  • 6 Remove the pork from the crock and use 2 forks to shred it.
  • 7 Place the shredded meat in a bowl and stir in the orange juice. Add some of the liquid remaining in the crock to moisten the meat as much as you want.
  • 8 If you have time, preheat your oven to 400°F. Spread the meat on 1 or 2 large, greased baking sheets. Bake it for 15 to 20 minutes, or until the meat begins to crisp on the bottom and around the edges. Then broil it for 5 minutes or so, drizzling it with additional sauce so it continues to get crispy but doesn’t burn.
  • 9 Serve the pork as filling for tamales, enchiladas, tacos and/or burritos, with desired toppings.


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