Slow Cooker Carnitas Tacos

Slow Cooker Carnitas Tacos



  • 12 corn tortillas, heated through and slightly browned by cooking on both sides in a dry, heavy-bottomed skillet, preferably cast iron.
  • 1 4-lb pork loin roast
  • 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. Add pork to warm tortillas, serve warm with toppings.


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