Easy Slow Cooker Pork Carnitas
If there were one meal I could eat every day and not get tired of, it would probably be tacos. It's the perfect food, really. Take a tortilla of your choice, toppings of your choice, condiments of your choice, and BAM! Taco! They can be authentic or with a twist, crunchy or soft, spicy or mild, savory or sweet. The tortilla is the vehicle and the filling combinations are endless!
I don't have any backstory to this recipe. Nothing nostalgic. I just love tacos. And Carnitas. So I wanted to create a go-to recipe that I knew would be a winner every time a craving came along.
This recipe is SO easy and delicious. I create a quick dry rub that I cover the pork loin with. I then let the meat sit in the refrigerator overnight (or at the very least, 1 hour); throw it into the slow cooker along with onion, garlic, bay leaves, and chile peppers; and let it do it's thing. I also add lime and pineapple juices, along with some tequila. The juices help tenderize the meat and add a subtle sweet and sour taste profile. The tequila also tenderizes the meat, helps keep it moist, and adds a level of flavor. There is minimal prep (which you can do ahead of time), it comes together quickly, and you can let it cook all day so dinner is ready when you get home from work.
Tacos not your thing? You can use this recipe for anything – salads, fajitas, nachos, enchiladas, chilaquiles, or just by itself with a side of rice and beans. I like to make a big batch on the weekend and then keep it in the refrigerator to use throughout the week for a variety of different meals.
Eat well and enjoy!
This recipe is so, so good and super easy! Let the pork loin marinate, place it in the slow cooker, and just let it cook. It turns out so succulent, savory, and perfectly spiced! I love making tacos with this recipe - top with cilantro, cheese, and onion for an easy and delicious dinner.
- 2 1/2 lb pork loin
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp cinnamon
- 2 tsp salt
- 1 tsp black pepper
- 1 large yellow or white onion, diced
- 4 clove garlic, minced
- 4 to 5 bay leaves
- 2 to 4 serrano or jalapeno peppers (or a mix)
- 1/2 cup pineapple juice
- 2 tbsp lime juice
- 1/4 cup tequila
- 1 tsp liquid smoke
- Salt to taste
- Black pepper to taste
Mix all of the dry rub ingredients (chili powder through black pepper) together and set aside. Pat the pork loin dry and sprinkle the dry rub on all sides, pressing it into the meat. Place the pork loin into a container with tight fitting lid and let it sit in the refrigerator for at least 1 hour or, ideally, overnight.
After the pork loin is done marinating, place it into a slow cooker, fat side down. Arrange the onion, garlic, bay leaves, and peppers around the loin. Pour in the pineapple and lime juice, tequila, and liquid smoke. Cover and cook on low for 8 hours or high for 4 to 5 hours, or until the loin is cooked through and the meat shreds easily.
Shred the meat with two forks and mix into the remaining liquid. Turn the slow cooker to warm. Cover and let sit for 30 minutes, or until most of the liquid has been absorbed. Add salt and pepper to taste, if necessary.
You can enjoy this as is or place a thin layer on a baking sheet and broil for 3 to 8 minutes, or until slightly crisp. Serve as taco filling with tortillas and your favorite toppings. I recommend finely diced onion, tomatillo salsa, queso fresco, and a squeeze of lime.