Slow Cooker Carnitas Street Tacos - Happy Healthy Hip Parenting
Slow Cooker Carnitas Street Tacos

Slow Cooker Carnitas Street Tacos

Below, you’ll discover the only Cinco de Mayo recipe you’ll need for Slow Cooker Carnitas Street Tacos and your favorite beer, courtesy of La Tortilla Factory.

Cinco de Mayo means different things to different people, depending who you ask. For my family, celebrating on May 5th was just a celebration in our family’s culture and being proud of our Mexican heritage and the wonderful recipes passed down from past generations. I am proud of being a Latina  – and sharing stories and food with friends and loved ones is a huge part of my roots.

Although I’m not the greatest or most adventurous of cooks, I do trying out recipes that even I can make. I mean, when a slow cooker and beer is involved, you count on this girl to get involved.

Slow Cooker Carnitas Street Tacos

Slow Cooker Carnitas Street Tacos


2 tablespoons salt
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons chipotle chile powder
1 (3- to 4-pound) pork shoulder (Boston butt)
6 garlic cloves, crushed
1 orange, quartered
2 bay leaves
1 (12-ounce) bottle or can of beer

Pickled Onions:

1 medium red onion, very thinly sliced
1/2 cup fresh lime juice
2 teaspoons salt
1 teaspoon sugar

Remaining ingredients:

1 teaspoon peanut oil
1 package La Tortilla Factory Hand Made Style White Corn Tortillas, Street Taco Size
1/2 cup shredded cabbage
1 thinly sliced radish
1/4 cup Mexican crema
1/4 cup (2 ounces) crumbled cotija
Cilantro leaves
1 lime, cut into 6 wedges
Jarred roasted tomato salsa, for garnish


In a small bowl, combine 2 tablespoons salt, cumin, oregano and chipotle chile powder thoroughly. Rub about half of the spice mixture into the pork shoulder on all sides. Place the coated pork into the slow cooker. Add garlic cloves, orange, bay leaves and beer. Sprinkle remaining rub over pork. Cover and cook on LOW for 8 hours.

To prepare pickled onions: Place onion in a jar or other nonreactive container. Combine lime juice, 2 teaspoons salt and sugar; pour over onion, pressing with a spoon to make sure onion slices are all wet and submerged. Cover and refrigerate while pork cooks, pressing the onions down occasionally.

Once the pork is done, remove it from the cooker and shred 1 1/2 cups of meat. (Cool remaining pork to room temperature, wrap it tightly in plastic wrap, and refrigerate up to 4 days or freeze up to 2 months.)

Preheat broiler to HIGH. Line a baking sheet with aluminum foil and brush with peanut oil. Spread shredded carnitas over baking sheet in a single layer. Broil 3-4 minutes, or until the surface is crispy and beginning to char in spots.

Warm tortillas on a hot griddle or directly over a gas flame, flipping as they begin to bubble. Divide the broiled carnitas evenly among tortillas. Top with pickled onions, shredded cabbage, radish slices, crema, cheese and cilantro. Serve with lime wedges and salsa.



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