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Tender Slow-Cooker Carnitas Street Tacos Recipe Easy Cilantro Lime Crema Guide

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This recipe delivers tender, juicy slow-cooked pork shoulder carnitas paired with a fresh and tangy cilantro lime crema, perfect for easy and flavorful street tacos.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt)
  • 1 cup orange juice (240 ml)
  • 2 tbsp fresh lime juice
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 1 tbsp olive oil
  • 1/2 cup sour cream (120 ml)
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice (for crema)
  • Pinch of salt (for crema)

Instructions

  1. Pat the pork shoulder dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat. Brown the pork on all sides, about 3-4 minutes per side, until a golden crust forms. (Optional but recommended.)
  3. Place diced onion and minced garlic in the bottom of the slow cooker. Add orange juice, fresh lime juice, cumin, oregano, and bay leaves. Stir lightly to mix.
  4. Nestle the browned pork shoulder into the slow cooker, turning to coat it with the juices and spices. Cover with the lid.
  5. Cook on low for 8-9 hours or on high for 4-5 hours until pork is easily shredded and reaches 195°F (90°C) internal temperature.
  6. Remove pork from slow cooker and shred with two forks, discarding excess fat or bones. Return shredded pork to slow cooker and stir to soak in juices.
  7. Optional: Spread shredded pork on a rimmed baking sheet and broil on high for 5-7 minutes, tossing once halfway through to crisp edges.
  8. Make the cilantro lime crema by combining sour cream, chopped cilantro, lime juice, and a pinch of salt in a bowl. Mix until smooth and refrigerate until serving.
  9. Warm small corn tortillas (6-inch) in a dry skillet or microwave.
  10. Assemble tacos by piling carnitas on tortillas, drizzling with cilantro lime crema, and garnishing with extra cilantro, diced onions, or preferred toppings.

Notes

Browning the pork before slow cooking adds depth of flavor but can be skipped for convenience. Broiling shredded pork crisps edges for authentic texture. Avoid lifting slow cooker lid frequently to maintain temperature. Crema can be made a day ahead. For dairy-free crema, substitute sour cream with coconut yogurt blended with lime juice and cilantro. Pork loin can be used but will be less tender. Crisp carnitas in a skillet if no broiler is available.

Nutrition

Keywords: slow cooker carnitas, street tacos, pork shoulder, cilantro lime crema, easy tacos, slow cooker recipe, Mexican tacos

Find it online: https://cooksybite.com/tender-slow-cooker-carnitas-street-tacos-recipe-easy-cilantro-lime-crema-guide/