Slow Cooker Carnita Street Tacos
Slow Cooker Carnita Street Tacos are an authentic Mexican experience! Perfectly seasoned pork is cooked slowly that just falls apart with the addition of pickled onions, radishes, queso fresco, garlic cream sauce, and jalapenos, served on grilled corn tortillas and topped with fresh cilantro and a gentle squeeze of fresh lime juice. The blend of the variety of flavors will keep you going back for more!
The Street Tacos Experience
There are not many that can travel the world to experience all the diversity available. So many have only experienced the store bought boxed kits or the fast food varieties. While I do like both of those, there is just so much more to tacos. Especially authentic street tacos!
Once you’ve experienced the authentic street cart taco, you’re view of the world opens up! Some of my favorite foods were at fairs, from a food truck or cart, or some little roadside booth. That’s true with tacos as well. These guys buy fresh ingredients every morning, so you know everything in is going to be great. Fresh made sauces and toppings are standard. Some items are prepared ahead of time, but it’s their own creation, not so jar they bought off the shelf. These places are the real
Slow Cooker Carnita Street Tacos
I set out to make my own version of authentic Carnitas Street Tacos. Carnitas is a Mexican version of pulled pork. So, like other pulled pork dishes, this is cooked slow and low, simmered or braised in liquid. I used Boston butt, or pork shoulder, which is common. However, not so common, I used beer as my braising liquid. That’s right . . . beer!
Another step I did that I don’t see many doing, is I seared the seasonings on the meat. Most recipes I’ve seen have you adding the seasoning to the slow cooker with everything else. That seasons the liquid. Searing the meat in a skillet first does 2 things, First, the seasoning sticks to the meat and flavors it. Second, it hold the juices in so it cooks evenly on the inside. Doing this, you won’t hardly be able to pick up the meat whole when you go to take it out of the crock pot. It just wants to fall apart!
Once the meat is cooked, I then take the liquid and reduce it on the stove to concentrate the flavor even more. I use a sieve to strain out the tiny bits and pour the stock over the meat. Right before I serve it, I’ll toss some meat in a skillet to get a little crisp to it. While it may seem a bit of work, it isn’t any more involved than making a box kit of tacos.
What Ingredients are in Slow Cooker Carnita Street Tacos?
- 3 pounds Pork Shoulder/Pork Butt
- Corn Tortillas
Seasoning Rub
- Kosher Salt
- Ground Cumin
- Garlic Powder
- Onion Powder
- Chili Powder
- Oregano
- Black Pepper
- Paprika
- Smoked Paprika
Slow Cooker Braising Ingredients
- Beer, like Corona or Sol*
- Orange Juice
- Lime Juice
- Sweet Onion
- Garlic
Garlic Lime Sauce
- Sour Cream
- Mayonnaise
- Garlic Paste*
- Lime Juice
- White Vinegar
Toppings
- Pickled Onions*
- Radishes
- Jalapenos
- Fresh Cilantro
- Fresh Limes
- Queso Fresco
Ingredient Notes
Beer – I use Corona or Sol for this meal. It has a milder flavor, but I have also used Dos Equis Amber and that tasted really good as well. I like sticking with beer from the same region as the food.
Garlic Paste – garlic paste blends much better into the sauce, However, if you can’t find or don’t have garlic paste, mince 4-5 fresh garlic cloves. You can use the garlic minced, or you can make your own garlic paste. To make garlic paste, add a little olive oil and a pinch of salt to the minced garlic on the cutting board. Using the flat edge of a knife or a similar item, press down on the garlic to mash it into a paste.
Pickled Onions – my Pickled Onions recipe is amazing with this! Pickled onions is a traditional topping served with Carnitas.
How Are Slow Cooker Carnita Street Tacos Made?
Slow Cooker Pork
- Mix the spices to create the seasoning rub. Set aside 1 tablespoon of the mix. Generously rub the mix all over the pork.
- Heat the canola oil over medium-high heat in a skillet large enough for the pork shoulder. Sear the pork on all sides.
- Place the pork in the slow cooker. Add in the beer, orange juice, lime juice, onions, garlic, and 1 tablespoon of seasoning mix you set aside in step #1. Do not pour the liquid directly on top of the pork as this could rinse off the seasoning.
- Cover the slow cooker and set the temperature. You can set the temperature on high for 4 hours or low for 8 hours.
- When the time is up, remover the meat for the slow cooker to a sheet pan.
- Pour the liquid and the remainder of the contents into a sauce pan and heat it on medium-high heat. Reduce the liquid to about 1/4 cup. Once that is done, pour the liquid through a sieve or strainer to remove the solid pieces.
- Meanwhile, use 2 forks to pull apart the pork. Remove any additional fat and the bone. However, keep any onions that came out with the pork. Return the meat to the slow cooker and add the liquid from the previous set.
- Heat the tortillas in sets of 2 as corn tortillas have a tendency to tear. Using 2 usually keeps that from happening. They can be heated on a grill, grill pan, directly on the burners of a gas stove, or in a skillet. You want a little char on them. Be sure to heat both sides, about 2 minutes on each side.
- Just before serving, put some of the pork in a skillet over medium heat to brown it a little, about 4 minutes.
- To construct the tacos, add about 1/3 cup of pork and top it with some of the suggested topping – pickled onions, radishes, cilantro, queso fresco, jalapenos, and garlic lime sauce. Squeeze fresh line to add to the flavor
Garlic Lime Sauce
- Mix all the ingredients in a mixing bowl and set in the refrigerator until the pork is ready to serve.
What Can I Do with the Leftovers?
Leftovers of the pork last well in the fridge for up 4 or 5 days. The pork can be frozen for up to 6 month, longer if you use a vacuum sealer.
To thaw, leave the meat on the counter. The best way to reheat the meat is in a skillet. But, the microwave will work just fine.
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Slow Cooker Carnita Street Tacos
Ingredients
- 3 pounds Pork Shoulder (also called Pork Butt)
- 2 Tablespoons Canola Oil
- 20 + Corn Tortillas
Seasoning Rub
- 2 teaspoons Kosher Salt
- 2 teaspoons Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Oregano
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Paprika
- 1/2 teaspoon Smoked Paprika
Slow Cooker Braising Ingredients
- 1 bottle Beer like Corona or Sol
- 1/2 cup Orange Juice
- 2 Tablespoons Lime Juice
- 1 large Sweet Onion, sliced
- 6 cloves Garlic, smashed
Garlic Lime Sauce
- 1 cup Sour Cream
- 1/2 cup Mayonnaise
- 1 1/2 Tablespoons Garlic Paste or 4-5 cloves fresh
- 2 Tablespoons Lime Juice
- 2 Tablespoons White Vinegar
- Salt and Pepper to taste
Toppings
- 1 cup Pickled Onions (recipe included in the post)
- 1/2 cup Radishes, sliced
- 2 medium Jalapenos, sliced
- Fresh Cilantro, torn
- Fresh Lime, sliced
Instructions
-
Mix the spices to create the seasoning rub. Set aside 1 tablespoon of the mix. Generously rub the mix all over the pork.
-
Heat the canola oil over medium-high heat in a skillet large enough for the pork shoulder. Sear the pork on all sides.
-
Place the pork in the slow cooker. Add in the beer, orange juice, lime juice, onions, garlic, and 1 tablespoon of seasoning mix you set aside in step #1. Do not pour the liquid directly on top of the pork as this could rinse off the seasoning.
-
Cover the slow cooker and set the temperature. You can set the temperature on high for 4 hours or low for 8 hours.
-
When the time is up, remover the meat for the slow cooker to a sheet pan.
-
Pour the liquid and the remainder of the contents into a sauce pan and heat it on medium-high heat. Reduce the liquid to about 1/4 cup. Once that is done, pour the liquid through a sieve or strainer to remove the solid pieces.
-
Meanwhile, use 2 forks to pull apart the pork. Remove any additional fat and the bone. However, keep any onions that came out with the pork. Return the meat to the slow cooker and add the liquid from the previous set.
-
Heat the tortillas in sets of 2 as corn tortillas have a tendency to tear. Using 2 usually keeps that from happening. They can be heated on a grill, grill pan, directly on the burners of a gas stove, or in a skillet. You want a little char on them. Be sure to heat both sides, about 2 minutes on each side.
-
Just before serving, put some of the pork in a skillet over medium heat to brown it a little, about 4 minutes.
-
To construct the tacos, add about 1/3 cup of pork and top it with some of the suggested topping - pickled onions, radishes, cilantro, queso fresco, jalapenos, and garlic lime sauce. Squeeze fresh line to add to the flavor
Garlic Lime Sauce
-
Mix all the ingredients in a mixing bowl and set in the refrigerator until the pork is ready to serve.
Pickled Onions
Ingredients
- 2 large Red Onions sliced
- 1/2 Cup Cider Vinegar
- 1/2 Cup White Vinegar
- 2 Tablespoons Sugar
- 2 teaspoons Salt
- 6 Peppercorns
- 3 Cloves
- 1 large Bay Leaf
- 1 Cinnamon stick broken in half
Instructions
-
Add all ingredients except the onions to a medium sauce pan and stir until the sugar is dissolved. Heat the mixture on high.
-
Add the sliced onions and bring to a boil. Reduce to a simmer and cook for 20 minutes.
-
Allow to cool. Pour liquid mixture and onions into a 1-pint mason jar.
-
Store in the refrigerator. Keeps up to 2 months.
Recipe Notes
Helpful Tip: Have canning equipment? Make a large batch and can them for long storage. Take a jar out when you need it!
