Crispy Pork Carnitas

Let the slow cooker do the work for you on this recipe. The crispy wow factor comes after everything is done cooking and the pork is spread out over a sheet pan and broiled-getting those crispy golden edges. Que the mouth watering!

Ingredients for the slow cooker pork:

4-6 lb boneless pork butt or shoulder

1 bottle beer (any light beer will do!)

1 onion, diced

1 Tablespoon each of Salt, Pepper, Cumin, Chili Powder, Garlic Powder

Ingredients for Quick Pickled Onions:

1 red onion, sliced thin

1 Cup water

1 Cup white vinegar

1 teaspoon each of salt and freshly ground black pepper

2 garlic cloves, sliced in half

2 Tablespoons sugar

Ingredients for taco:

corn tortillas


jalepeno, sliced thin

lime wedges


  1. Cut pork into 3-4 large chunks and add to crock pot. Add 1 can/bottle beer, the spices and onion. Cook pork on low for 6-8 hours.
  2. Make the quick pickled onion: In a saucepan add the water, vinegar, garlic, salt, fresh cracked pepper and sugar. Bring to a boil and dissolve the sugar. Pour mixture over sliced red onion in a glass container and allow to marinade in refrigerator for at least 10 minutes.
  3. When pork is done slow cooking add to a large bowl. Shred. Add 3-4 cups of the cooking liquid from the crock pot. Stir the pork and the liquid and set aside on counter for at least 20 minutes (this allows the just shredded pork to suck up all that liquid)
  1. On a large baking sheet spread the pork and the liquid. Place on the middle rack in the oven and broil for 7-8 minutes.

Finally, assemble your tacos and enjoy!

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