Pork Carnitas Tacos (Budget-Friendly) | CookOS

Pork Carnitas Tacos

Name: Pork Carnitas Tacos (Budget-Friendly)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 (1.8 lb) package seasoned boneless pork shoulder roast (carnitas style); 1 (30 count) package white corn tortillas; 1 bag Southwest chopped salad kit; 1 mango, diced; 2 roma tomatoes, diced; 1/2 red onion, diced; 1 jalapeño, diced; 1/4 cup cilantro, chopped; 2 tbsp lime juice; 1 avocado, sliced or diced; 1 (10 oz) package queso fresco, crumbled

Pork carnitas tacos made with a pre-seasoned boneless pork shoulder roast cooked low and slow until tender and shreddable, then served with fresh mango, avocado, cilantro, and lime for an easy, budget-friendly Mexican dinner.

⚡Slow Cooker

🌍Mexican 🏷️Pork carnitas 🏷️Tacos 🏷️Slow cooker 🏷️Pulled pork

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Total

6h 15m

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

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Ingredients

1 (1.8 lb) package seasoned boneless pork shoulder roast (carnitas style)
1 (30 count) package white corn tortillas
1 bag Southwest chopped salad kit
1 mango, dicedoptional
2 roma tomatoes, dicedoptional
1/2 red onion, dicedoptional
1 jalapeño, dicedoptional
1/4 cup cilantro, choppedoptional
2 tbsp lime juiceoptional
1 avocado, sliced or dicedoptional
1 (10 oz) package queso fresco, crumbledoptional

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Instructions

1
Place the entire contents of the seasoned pork roast package, including all juices, into a slow cooker.
2
Cover and cook on low for 6-7 hours, until the pork is tender and falls apart easily.
3
Once cooked, use two forks to shred the pork directly in the slow cooker, mixing it with the cooking juices.
4
Prepare the toppings. For the slaw, combine the cabbage mix from the Southwest salad kit with the included chipotle ranch dressing in a bowl and toss to combine.
5
If making fresh pico de gallo, combine diced mango, tomatoes, red onion, jalapeño, and cilantro in a separate bowl. Add lime juice and stir.
6
Warm the corn tortillas according to package directions.
7
Assemble the tacos by layering the southwest slaw, shredded carnitas, and pico de gallo onto a warm tortilla.
8
Garnish with crumbled queso fresco and serve immediately.

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Tips & Notes

Pro tips

Shred the pork immediately after cooking while it's still warm for easier, cleaner shreds.
Warm corn tortillas directly over a gas flame or in a dry skillet for 10–15 seconds per side to enhance their flavor and make them pliable.
Dice fresh toppings and set them out in small bowls for an easy taco bar so guests can customize.
Reserve some of the cooking liquid to drizzle over shredded pork before serving to keep it moist.

Substitutions

Southwest chopped salad kit → fresh shredded cabbage with lime and cilantro dressing (lighter, fresher alternative)
Roma tomatoes → cherry tomatoes halved or pico de gallo (faster prep or added texture)
Mango → fresh pineapple chunks (tangier, tropical swap)

Storage & make-ahead

Store shredded carnitas in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet over medium heat or in a microwave with a splash of the cooking liquid to restore moisture.