Slow Cooker Carnitas Tostadas with Fresh Avocado

Make the best Slow Cooker Carnitas with this simple, flavorful recipe. Pork shoulder is slowly cooked in fresh orange juice, peppers, herbs and spices until tender, then shredded and pan-fried to create the classic crispy carnitas texture. Serve on tostadas, tacos, nachos or burritos for a satisfying Mexican-style meal.

Carnitas are traditionally braised or fried in lard. This slow-cooker version uses fresh orange juice and a light beer (or chicken broth) to braise the pork slowly, infusing it with bright citrus and savory notes. After several hours in the slow cooker the pork is fork-tender; shredding and briefly pan-frying the meat produces the desirable crisp edges that make carnitas so irresistible.

In San Diego and many other places, carnitas are a staple found in tacos and burritos at local taquerias. For a delightful change of pace, try serving these carnitas on a tostada topped with green chili queso, fresh guacamole and a sprinkle of cotija cheese. The contrast of crunchy tostada, creamy queso and crisped pork elevates simple ingredients into a memorable meal.

Ingredients

• Spices – sea salt, black pepper, dried oregano, chili powder, ground cumin and ground cinnamon.
• Boneless pork shoulder – about 3 pounds. You can use a bone-in shoulder or pork butt if preferred; trim excess fat but leave some for flavor.
• Onion – diced red onion is recommended, but yellow onion will work.
• Garlic – fresh minced cloves for best flavor.
• Jalapeño – seeded and diced for milder heat, or include seeds and membranes for more spice.
• Fresh-squeezed orange juice – bottled will work in a pinch, but fresh adds brighter flavor.
• Mexican beer – any light beer is fine. Substitute chicken broth to avoid alcohol or for a milder profile.
• Vegetable oil – for pan-frying the shredded carnitas to develop crisp edges (optional but recommended).

Instructions

1. Make the spice rub. In a small bowl combine 1 teaspoon sea salt, 1 teaspoon black pepper, 2 teaspoons dried oregano, 1 tablespoon chili powder, 1 teaspoon ground cumin and 1 teaspoon ground cinnamon. Rub the mixture all over the pork shoulder.
2. Layer the slow cooker. Add 1 cup diced red onion, 4 cloves minced garlic and 1 diced jalapeño to the slow cooker. Place the seasoned pork shoulder on top of the vegetables. Pour 1 cup fresh orange juice and 1 cup Mexican beer (or chicken broth) around the pork.
3. Slow-cook the pork. Cook on low for 8–10 hours or on high for 4–5 hours, until the pork is fork-tender and easily shreds.
4. Shred and trim. Remove the pork from the slow cooker, trim any excess fat, and shred the meat with two forks or meat claws. If not serving right away, return the shredded pork to the slow cooker set to warm for up to 4 hours, then drain before crisping.
5. Pan-fry to crisp. Heat vegetable oil in a large skillet over high heat. Fry the shredded pork in 1-cup batches for 4–5 minutes until the edges become golden and slightly crispy. Alternatively, toss shredded pork with a little oil, spread in a single layer on a baking sheet, and broil on high 2–3 minutes per side until crisped.

This finishing step is what creates the authentic carnitas texture: tender interior with crunchy caramelized bits on the outside.

How to serve it

These carnitas are versatile and work well in many dishes. Below are suggested serving ideas, but feel free to mix and match toppings and sides.

• Tostadas – spread green chili queso on a tostada shell, add carnitas, then top with guacamole, diced onion, crumbled cotija or queso fresco, and chopped cilantro.
• Tacos – warm corn or flour tortillas and fill with carnitas, diced onion, chopped cilantro, pico de gallo, sliced jalapeños and queso fresco.
• Burritos – combine carnitas with cilantro-lime rice, beans, salsa, guacamole, sour cream and cheese in a large tortilla for a filling burrito.
• Burrito bowl – serve carnitas over rice or cauliflower rice with beans, salsa, lettuce, cheese and fresh toppings.
• Nachos – layer tortilla chips with carnitas, nacho cheese sauce, pickled jalapeños, guacamole and chopped onions for loaded nachos.
• Breakfast – stir warmed carnitas into scrambled eggs or use in breakfast burritos, migas or chilaquiles for a savory morning meal.

Dietary variations

• Gluten free – substitute chicken broth for beer or use a gluten-free beer. Serve on corn tortillas, gluten-free tostada shells or over rice.
• Dairy free – omit cheese and use dairy-free toppings to keep the dish dairy free.

How to store and reheat

• To store: Refrigerate leftover carnitas in an airtight container for up to 6 days.
• To reheat: If shredded but not pan-fried, crisp it in a skillet for 5–6 minutes. To reheat without frying, warm in a pot over medium-high heat for 10–12 minutes or microwave for 2–3 minutes.
• To freeze: Freeze shredded, unfried carnitas in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stove or in a slow cooker on low for 1–2 hours before crisping if desired.

More slow cooker recipes

If you enjoy Mexican-style slow cooker meals, try other pulled and shredded favorites such as slow cooker taco soup, chicken nachos made in the Crock Pot, slow-cooked beef barbacoa, pulled pork tacos, shredded beef tacos, or slow cooker chicken enchilada soup. These make great weeknight dinners and are easy to prepare in advance.