Pork Carnitas Slow Cooker Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked pork carnitas with crispy edges, served in warm tortillas and topped with a zesty cilantro lime cabbage slaw. This mexican-inspired pork ready in about 260 minutes pairs cut into chunks pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 240 min Serves 4 Mexican cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Place 2 lbs pork shoulder chunks into a slow cooker. Add 1/2 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently to combine.
  2. Step 2: Cover and cook on low for 8 hours or high for 4 hours until pork is very tender and shreds easily with a fork.
  3. Step 3: Meanwhile, in a bowl, toss 1/2 head shredded green cabbage, 1/4 cup chopped fresh cilantro, 1/4 cup thinly sliced red onion, and 1/4 cup plain Greek yogurt with a pinch of salt and a squeeze of lime juice until creamy and bright.
  4. Step 4: When pork is done, shred with two forks and spread on a baking sheet. Drizzle 2 tbsp vegetable oil over shredded pork and broil on high for 5-7 minutes until edges are crisp.
  5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Fill each tortilla with crispy pork carnitas and top with cilantro lime slaw before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Pork Carnitas Slow Cooker Tacos with Cilantro Lime Slaw take to make?

Total time is about 260 minutes (20 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pork Carnitas Slow Cooker Tacos with Cilantro Lime Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cut into chunks pork shoulder from drying out.

Can I substitute ingredients in Pork Carnitas Slow Cooker Tacos with Cilantro Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pork Carnitas Slow Cooker Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pork Carnitas Slow Cooker Tacos with Cilantro Lime Slaw?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes