Slow-Cooked Carnitas Tacos

READY IN: 6hrs 15mins
Recipe by Happy Hippie

This is a gem of a recipe I found in the April 2008 issue of bon appetit magazine. I haven't tried it yet but will very soon.

Top Review by Lori in NC

I don't know how authentic this is, but it's really easy, and very tasty. I've made this twice since I found it in Bon Appetit. I used 2 lbs of "boston butt", and served it with store bought salsa verde, and homemade guacamole. We prefer flour tortillas instead of corn. Served yellow rice or refried beans as a side. I'm so glad you posted this so I won't have to search for the recipe next time. Thanks!

Ingredients Nutrition


  1. Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat.
  2. Placed onion atop pork.
  3. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
  4. Using slotted spoon, transfer pork to cutting board.
  5. Discard onion pieces.
  6. Using fingers or fork, shred pork.
  7. Transfer carnitas to platter.
  8. Place avocado slices, cilantro sprigs, and sliced red bell pepper, if desired, alongside.
  9. Wrap corn tortillas in damp kitchen towel; microwave until warm, about one minute.
  10. Serve carnitas with warm tortillas and tomatillo salsa.

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