Easy Slow Cooker Carnitas for Taco Nights

The Smell That Started It All

The first time I made carnitas, my kitchen smelled like a sunny street in Mexico. Garlic, orange, and cumin swirled together. My stomach growled loud enough to scare the cat. Ever wondered how you could turn simple pork into something unforgettable? That’s the magic of slow cooking. Low heat melts the fat, making each bite juicy and rich. Now, taco night at my house is a weekly event. Neighbors knock, asking if I’m cooking again. Share your favorite taco night memory below—I’d love to hear!

My Carnitas Disaster (And Why It Worked)

My first try, I forgot to trim the pork. Grease pooled in the slow cooker, and I panicked. But guess what? The extra fat made the meat even tastier. Home cooking isn’t about perfection—it’s about flavor and fun. Now I leave a little fat on purpose. Life’s like that too. Messes often turn into wins. What’s your best kitchen mistake-turned-win?

Why These Carnitas Hit Different

• The cinnamon sneaks in warmth, balancing the spicy chili powder. • Broiling at the end gives crispy edges but keeps the inside tender. Which flavor combo surprises you most—orange juice with pork, or cinnamon in tacos? Vote in the comments! I thought the orange was weird at first. Now I’ll never skip it. The acid cuts through the richness just right.

A Dish With Deep Roots

Carnitas came from Michoacán, Mexico, where cooks simmered pork in copper pots. *Did you know the name means “little meats” in Spanish?* Families made it for big celebrations, like weddings or holidays. Now, it’s a weeknight hero thanks to slow cookers. Traditions adapt, but the heart stays the same. Try it with warm tortillas and a squeeze of lime. What’s your go-to dish for feeding a crowd?

Ingredients:

Ingredient	Amount	Notes
Boneless pork shoulder roast	1 (about 4 pounds)	Trimmed and cut into 3 to 4 large chunks
Kosher salt	2 teaspoons
Garlic powder	2 teaspoons
Ground cumin	1 teaspoon
Chili powder	1 teaspoon
Dried oregano	1 teaspoon
Ground coriander	1 teaspoon
Ground cinnamon	¼ teaspoon
Chicken broth	1 ½ cups (12 ounces / 360 g)
Freshly squeezed orange juice	3 tablespoons	About 1 medium orange
Cilantro	As needed	Chopped for garnish

Slow Cooker Carnitas Made Simple

Step 1 Mix salt, garlic powder, cumin, chili powder, oregano, coriander, and cinnamon in a bowl. Rub it all over the pork chunks. Coat every nook and cranny. (Hard-learned tip: Trim excess fat to avoid greasy carnitas.) Step 2 Place pork in the slow cooker. Pour broth and orange juice around the sides. Don’t drown the spices. Low heat for 10 hours makes magic. Step 3 Shred the pork after cooking. Spread it on a foil-lined sheet. Broil for 5 minutes until crispy. Toss with reserved juices for extra flavor. What’s the secret to crispy carnitas? Share below! Cook Time: 10 hours Total Time: 10 hours 20 minutes Yield: 8 servings Category: Dinner, Mexican

3 Fun Twists on Carnitas

Spicy Kick Add diced jalapeños or chipotle peppers to the slow cooker. Heat lovers will cheer. Pineapple Sweetness Swap orange juice for pineapple juice. Tropical vibes in every bite. Vegetarian Swap Use jackfruit instead of pork. Same spices, plant-powered goodness. Which twist would you try first? Vote in the comments!

Serving Ideas & Sips

Serve carnitas in warm corn tortillas. Top with pickled onions and avocado. Pair with lime-cilantro rice. Drink idea: Cold Mexican lager or tangy limeade. Both hit the spot. Which would you choose tonight? Tacos or a loaded salad?

Storing and Reheating Your Carnitas

Keep leftover carnitas fresh in the fridge for 3–4 days. Use airtight containers to lock in flavor. For longer storage, freeze portions in ziplock bags for up to 3 months. *Fun fact: I once forgot a batch in my freezer for months—still tasted great!* Reheat in a skillet with a splash of broth to keep them juicy. Batch-cooking? Double the recipe and freeze half for busy nights. Why this matters: Meal prep saves time and cuts stress. Do you freeze meals often? Share your tips below!

Fixes for Common Carnitas Problems

Too dry? Add reserved juices or broth when reheating. Not crispy enough? Broil longer, but watch closely to avoid burning. Spices too strong? Reduce chili powder by half next time. Why this matters: Small tweaks make big flavor differences. My neighbor once over-spiced hers—we fixed it with extra orange juice! Ever had a kitchen mishap? Tell us how you solved it.

Carnitas Q&A

Q: Can I make this gluten-free? A: Yes! Use gluten-free broth and check spice labels for hidden gluten. Q: Can I prep the pork ahead? A: Rub spices on the pork the night before for deeper flavor. Q: What if I don’t have orange juice? A: Swap in lime juice or skip it—broth alone works. Q: Can I use a smaller pork roast? A: Yes, but reduce cook time by 1–2 hours. Q: How do I halve the recipe? A: Use a 2-pound roast and halve all other ingredients.

Your Turn to Cook!

Now you’re ready to wow your taco night crowd. Tag @SavoryDiscovery on Pinterest with your carnitas photos. I love seeing your twists! Happy cooking! —Elowen Thorn.