Making your own carnitas is easy thanks to the slow cooker. Serve it in tacos, over nachos, or in a rice bowl!
When I told On the Border Products that I was planning a Taco Night dinner, they made sure to send me all the necessary ingredients to complete the taco bar experience.
In fact they almost overwhelmed me with options by sending four different kinds of tortillas chips, two cheese dips, and also four salsas with varying degrees of spice and chunkiness. (I was excited to see the Guac Blast chips again after the fun chicken recipe I made with them in the past.)
But of course what’s a taco bar without some margaritas? They also sent along two different margarita mixes, but instead of filling up the bucket and freezing the entire thing, I decided to mix per order in case people preferred blended or on the rocks. It was really easy to mix and tasted great either way.
For the tacos I decided to make some slow cooked Mexican pulled pork. I’ve made two kinds of Mexican pulled chicken for tacos and nachos so it was time for a little change. This recipe is similar to Slow Cooker Cuban Mojo Pork but has more Mexican flare with taco seasoning.
Once shredded and cooked, the pork was extremely tender and full of flavor. Definitely worth the wait (especially when you make homemade tortillas in the meantime). I also made an avocado cheese ball to go with the meal! See more recipe ideas listed below.
Cinco de Mayo Recipes
- Aperol Grapefruit Margarita by Books n’ Cooks
- Authentic Enchiladas Verdes by Corn, Beans, Pigs & Kids
- Blue Raspberry Margarita by Our Crafty Cocktails
- Cantaloupe Agua Fresca by Palatable Pastime
- Chile-Roasted Dutch Yellow Potatoes by Shockingly Delicious
- Dorito Taco Casserole by Making Miracles
- Easy Cheesy Beef Enchiladas With Verde Sauce by Our Crafty Mom
- Enchiladas with Red Chili Sauce by Hezzi-D’s Books and Cooks
- Pozole Rojo with Chicken by Karen’s Kitchen Stories
- Slow Cooker Carnitas (Mexican Pulled Pork) by The Spiffy Cookie
- Taco Crepes by A Day in the Life on the Farm
- Walking Taco Salad by Simply Inspired Meals
- 1 (3.5-4 lb.) boneless pork butt, fat trimmed to 1/8″
- 2 Tbsp Mexican or Taco seasoning
- 2 Tbsp olive oil
- 2 cups water (more or less)
- 1 onion, peeled and quartered
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 bay leaves
- Salt and pepper
- 1 orange, halved
- 1 lime, halved
- Favorite toppings
- Place a large skillet over medium-high heat and add the olive oil. Rub seasoning all over the pork. Place pork in skillet and cook until brown on all sides, about 5 minutes.
- Transfer the pork to a slow cooker along with the onion, oregano, cumin, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Add enough water to just barely cover the meat.
- Squeeze the juice from the orange and lime into the slow cooker and add the juiced halves in as well. Cover and cook on low for 6 hours, or until meat is easily shredded with two forks.
- Remove the meat from the slow cooker and strain solids* from the liquid into a large, wide pot. Place over high heat and simmer, stirring occasionally, until thick and syrup-like, about 20 minutes.
- Turn the oven to broil. Line a baking sheet with foil and set aside.
- Shred the pork into bite sized chunks. Fold in the syrup and spread out mixture in a single layer onto prepared baking sheet. Broil on lower middle rack for 5 minutes, or until meat is crispy but not charred. Flip the meat and broil again for 5 minutes longer.
- Serve carnitas with desired toppings and a margarita!
*Toss bay leaf, orange, and lime, but you can chop up the onion and stir into the meat when it's done.
Source: Adapted from Girl Carnivore.
Did you make this recipe? I want to see!
Disclosure: I was provided with complimentary On the Border products. I was not compensated for this post. All thoughts and opinions are my own.
Post updated 4/29/20, photos above and below are the originals.