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  1. Watch how to make these slow cooker carnitas tacos
  2. Slow Cooker Carnitas Tacos Recipe

Growing up, my sister and I always loved 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 softshell 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 tastebuds, 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.

Slow Cooker Carnitas Tacos | Wyse Guide

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!

Slow Cooker Carnitas Tacos | Wyse Guide
Slow Cooker Carnitas Tacos | Wyse Guide

Watch how to make these slow cooker carnitas tacos

Slow Cooker Carnitas Tacos | Wyse Guide

Slow Cooker Carnitas Tacos

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Cooked in the slow cooker for hours, this pork shoulder recipe is the perfect filling for tacos! Full of flavor and super easy to make!
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Servings 12 servings of meat

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 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 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.

Nutrition

Serving: 1serving of meatCalories: 249kcalCarbohydrates: 16.1gProtein: 36.9gFat: 3.7gSaturated Fat: 1.1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.3gTrans Fat: 0gCholesterol: 98.2mgSodium: 874.8mgPotassium: 978.7mgFiber: 6.1gSugar: 2.5gVitamin A: 21.4IUVitamin C: 8.8mgCalcium: 52.1mgIron: 3.3mg
Course Dinner
Cuisine Southwestern
Difficulty Easy
Method Slow Cooker

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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