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Why I Love These Carnitas Tacos
Growing up, my sister and I always loved it when Mom would make tacos. During the summer, we would all be working outside in the garden or on the farm until late into the evening, and tacos were an exciting thing to look forward to. I now realize tacos have a different meaning for just about anyone. And as they become more and more popular, the tacos I grew up with seem…well, drab. In Iowa, at that time, nothing was better than a combination of ground beef with taco seasoning in a soft shell topped with cheese, lettuce, and salsa. I also now realize this was a super quick meal for Mom – go Mom!
Those tacos will always hold a special nostalgic place with my taste buds, but I love to make a more elevated filling now. We all fall prey to the thought that if something is more true to a region, it’s hard and time-consuming. Let me tell you something: these carnitas tacos are far from hard work! Everything is done in the slow cooker. Period.
Black beans and pork cook slowly together, and when combined with spices and salsa, they create a rich and pull-apart tender meat that’s ready to go when you are! I would never say these are authentic, but they definitely are tasty!
More Taco Recipes
- Slow cooker chicken tacos
- Squash and chickpea tacos with chipotle slaw
- Greek-inspired tacos
- Tex-Mex fish tacos
- Tequila citrus chicken tacos
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Slow Cooker Carnitas Tacos
Ingredients
- 2 15-oz cans black beans
- 1 medium onion chopped
- 1 Anaheim chili (or another chili) diced
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp Mexican oregano
- 2 tsp kosher salt
- 3-4 lb pork shoulder roast
- 2 cups salsa
Instructions
- In a 4-6 quart slow cooker, pour two cans of black beans with their liquid. Add the chopped onion, chili, paprika, cumin, oregano, and salt. Stir to combine. Place the shoulder roast on top. Pour over favorite salsa and top with the lid.2 15-oz cans black beans, 1 medium onion, 1 Anaheim chili (or another chili), 2 tsp smoked paprika, 1 tsp cumin, 1 tsp Mexican oregano, 2 tsp kosher salt, 3-4 lb pork shoulder roast, 2 cups salsa
- Cook on low 6-8 hours or high 4-5 hours. The meat is done when a fork is easily inserted in the meat and it shreds easily.
- Remove meat from the cooker. If there is a bone in the roast, it should pull right out. Shred using two forks.
- Return the meat to the cooker and stir together with the beans and cooking liquid.
- Serve on corn or flour tortillas with desired condiments.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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