Slow Cook

Slow-Cooker Carnitas Tacos With Peach & Tomato Salsas

August 17, 2016
Photo by Elizabeth Cecil
Author Notes

As this recipe feeds a crowd, you are likely to have leftover carnitas, which taste just as good the next day at the beach, packed into a sandwich or atop greens. —Sarah Waldman

  • Cook time 8 minutes
  • Serves 10 to 15
  • Carnitas tacos
  • 4 to 5 pounds boneless pork butt or shoulder
  • 5 garlic cloves, roughly chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • Juice of 2 limes plus 1 lime cut into wedges, for serving
  • Juice of 1 orange
  • 12 ounces beer
  • Corn tortillas
  • Peach and tomato salsas (recipes below)
  • Hot sauce of your choice (I like green pepper sauce on these)
  • Salsas
  • 1 medium white onion, diced
  • 1/2 cup chopped cilantro
  • 2 tablespoons minced jalapeño (with or without seeds and membranes)
  • A few big pinches kosher salt
  • A few grinds of black pepper
  • Big squirt of lime juice
  • 2 cups diced tomatoes (any color or size)
  • 2 cups peeled and diced peaches
In This Recipe
  1. Carnitas tacos
  2. Place the pork shoulder and chopped garlic into a big bowl. Sprinkle the meat with salt, cumin, chili powder, black pepper, cinnamon, and cayenne. With your hands, rub the seasonings into the meat.
  3. Transfer seasoned pork to the slow cooker. Add in lime juice, orange juice, and beer. Cover the pot and cook on low for 8 hours.
  4. After 8 hours, transfer the meat to a large bowl and shred it apart using two forks. The pork should fall apart easily.
  5. Next, preheat broiler and line a baking sheet with aluminum foil. Spread the pork into an even layer and broil for 5 to 10 minutes, rotating the pan, until the pork is evenly crisped.
  6. While the pork crisps up, mix together the ingredients for Summer Peach and Garden Tomato Salsas.
  7. When ready to eat, warm each tortilla individually by grabbing with a set of tongs and placing directly over an open flame (a gas stove or grill works great). When warming, carefully rotate the tortilla charring the edges evenly. If you don’t have access to a gas stove or hot grill, dampen each tortilla with water and heat in a hot skillet, flipping once. Wrap warmed tortillas in a kitchen towel until serving time.
  8. Wrap carnitas in charred tortillas and top with peach or tomato salsa, a squirt of fresh lime juice, and a hit of hot sauce.
  1. Salsas
  2. Mix together all the ingredients but the tomatoes and peaches together in a big bowl, then divide in two.
  3. To one bowl, add tomatoes. To the other, add the peaches. Serve with the tacos.

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  • Mandy Sunde
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    Jan Weber
  • Sarah Waldman
    Sarah Waldman
Sarah Waldman is a food writer and recipe developer living on Martha’s Vineyard. She is the author of, Feeding a Family: A Real-Life Plan for Making Dinner Work.