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Square overhead shot of carnitas in tacos on a white plate with fresh cilantro, limes, and onions for garnish.
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5 from 2 votes

Slow Cooker Carnitas

Use these succulent, crispy Slow Cooker Carnitas for tacos, rice bowls, salads, quesadillas, and more! Lean pork tenderloin stays tender and juicy in the Crock Pot, then gets a quick fry for those irresistible crispy edges.
Course Dinner
Cuisine Mexican
Keyword carnitas crock pot, carnitas tacos, slow cooker carnitas, slow cooker pork carnitas
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 6 servings
Calories 211.1kcal
Author Blair Lonergan

Ingredients

For Carnitas:

  • ¼ cup chicken broth (or substitute with orange juice, Coke, beef broth, or water)
  • 2 pork tenderloins (about 2 - 2½ pounds total)
  • 1 (1 ounce) packet taco seasoning mix (about 1½ tablespoons)
  • 1 (14.5 ounce) can diced tomatoes, not drained
  • 1 tablespoon liquid smoke (optional)
  • Optional, for serving: taco shells or flour tortillas, shredded lettuce, sliced jalapeno, salsa, guacamole or avocado, grated cheese, sour cream, cilantro, sliced green onion

Instructions

  • Spray the slow cooker with cooking spray and add the chicken broth (or other cooking liquid of choice).
  • Place the pork in the slow cooker and sprinkle with the taco seasoning, rubbing it into the meat.
    Seasoning pork tenderloin with taco seasoning in the slow cooker.
  • Pour the diced tomatoes (undrained) over the pork.
    Adding the tomatoes on top of the pork.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the pork is fall-apart tender.
  • Remove the pork from the slow cooker and place it on a cutting board. Shred the pork with two forks and chop into small pieces.
    Shredding pork tenderloin on a cutting board.
  • For a crispy finish: Heat 3 tablespoons of vegetable oil in a large skillet over high heat. Press the shredded pork into the oil and fry until crispy on one side (about 3 minutes).
    Crisping slow cooker carnitas in a skillet.
  • Serve the crispy carnitas in tacos, on salad, on rice bowls, on nachos, etc.
    Horizontal overhead shot of slow cooker carnitas on a white serving platter.

Notes

  • Cut of pork: To use a bone-in or boneless pork shoulder or pork butt instead of tenderloin, double the cooking liquid, seasoning, and tomatoes, and cook on LOW for about 10 to 12 hours.
  • Cooking liquid: In place of chicken broth, use Coke, orange juice, beef broth, or water.
  • Tomato swap: Salsa works in place of the diced tomatoes. Blend the tomatoes smooth or omit them if you prefer no chunks.
  • Homemade seasoning: Swap the store-bought packet for a homemade taco seasoning blend.
  • Make it spicy: Add diced jalapeños, use Rotel tomatoes with green chilies, or season with a pinch of cayenne.
  • Get the crispy texture: Do not skip frying the cooked meat in oil at the very end. It is what gives carnitas their signature crispy edges.
  • Best texture: Pork tenderloin can be long and stringy when pulled, so chop the longer pieces into smaller "little meats."
  • Fresh finish: Garnish with a squeeze of lime, fresh cilantro, or sliced green onion to brighten the dish.
  • Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months. Leftovers are great in quesadillas, on salads, or in nachos.

Nutrition

Serving: 1/6 of the pork | Calories: 211.1kcal | Carbohydrates: 6.3g | Protein: 32.4g | Fat: 5.2g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.3g | Cholesterol: 98.3mg | Sodium: 552.8mg | Potassium: 675.8mg | Fiber: 0.6g | Sugar: 1.8g