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Slow Cooker Carnitas Tacos

30 min
6 hours


  • 1 4-lb Coleman Natural Boneless Center Cut Pork Butt Roast
  • 12 corn tortillas
  • 2 tablespoons olive oil
  • 2 oranges, sliced into quarters
  • 2 limes, slicked into quarters
  • 2 medium onions peeled and sliced into quarters
  • 4-6 cups water
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 teaspoon dried oregano
For Taco Toppings
  • ½ cup fresh cilantro leaves
  • 2 limes, sliced into quarters
  • 8-10 radishes, thinly sliced
  • 2 avocados, peeled, halved and sliced


1 Rinse pork roast and pat dry with paper towel.

2 Rub all over with olive oil, then sprinkle with salt and pepper.

3 Place pork roast in slow cooker with fat side up.

4 Add all other ingredients to slow cooker, making sure there is enough water to cover the roast at least two-thirds of the way.

5 Cover slow cooker with lid and cook on high for 6-8 hours, or until roast is tender.

6 Remove roast from slow cooker and, using two forks, shred into smaller pieces.

7 Heat tortillas through and lightly brown by cooking on both sides in a dry, heavy-bottomed skillet, preferably cast iron.

8 Add pork to warm tortillas, serve warm with toppings.