Slow Cooker Carnitas Tacos

Bite into flavor-filled slow cooker carnitas tacos. With HERDEZ® Salsa Chipotle blended into tender chunks of meat, each bite is sure to deliver sweet, peppery, smoky flavors to your palate.


  • 1 (4-pound)

    boneless pork shoulder (pork butt), cut into 3 large chunks 

  • 1 (16-ounce) jar

    HERDEZ® Salsa Chipotle 

  • 1/2 cup

    orange juice

  • juice of 1 lime

  • 1 medium

    yellow onion, thinly sliced 

  • 4

    garlic cloves, peeled

  • 2 bay


  • 2 teaspoons

    dried oregano 

  • 1 teaspoon

    ground cumin

  • 4 tablespoons

    kosher salt 

  • freshly ground pepper, to taste 

  • For serving: 

  • HERDEZ® Corn Tortillas, HERDEZ® Guacamole Salsa, sour cream, shredded green cabbage, crumbled cojita cheese, cilantro leaves, thinly sliced radishes and chopped white onion.

Print Recipe

Serves 6



  1. Trim any excess fat from meat and discard. Place all ingredients in slow-cooker. Cook on low for 8 hours.  When pork is cool enough to handle, lift meat from juices and place in large bowl. Shred meat using two forks, adding liquid from slow-cooker as necessary to keep shredded pork moist.


  2. Skim fat from juices and keep for re-heating. 

  3. To serve, warm HERDEZ® Corn Tortillas and set out cabbage, cotija cheese, cilantro, radishes and white onion.  Assemble tacos and serve.

  4. Assemble tacos and top with HERDEZ® Guacamole Salsa


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