Brent’s Mexican Pulled Pork Carnita Tacos

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We have many food traditions in our house. We love our food so the nightly tradition of sitting down to supper together is a big one for sure! One of our ‘go to’ meals each week is Taco Tuesday. We have a ton of different variations of tacos that keep this tradition interesting each week but this is definitely one of our favourites! It’s super easy to toss in the slow cooker for the day and to finish off in a few minutes when you get home from work. This recipe feeds our family and gives us some leftovers for lunch the next day. Also, one note on the tortillas: The small real corn flour tortillas are definitely the best for making tacos! If you don’t have these, sub in any type of wrap.


3-5lb Pork Shoulder Roast
1 Onion, coarsely chopped
1 1/2 tbsp salt
1 tsp black pepper
4 cloves garlic, minced
Juice from 2 oranges

2 dried Ancho & 2 dried Pasilla Peppers (available in our Produce Department)
1 tbsp dried oregano
1 tsp cumin
1 tbsp olive oil
1 tsp smoked paprika (optional)
Toppings (Optional – but pile them on!):
Shredded cabbage
Salsa or Pico de Gallo
Crumbly cheese like feta
Diced onions
Generous portions of cilantro
Sour Cream


Thoroughly dry and sprinkle salt and pepper all over the pork shoulder
Rehydrate the peppers (soak in hot water for 20-30 min)
Puree the peppers in a food processor and mix with the rest of the rub ingredients
Apply the rub to the pork shoulder and place in slow cooker (fat cap up). Place onion and minced garlic on top, along with the squeezed orange juice.
Cook on ‘Low’ for 8-10 hours or on ‘High’ for 6 hours
The pork should be easily pulled off the bone. Remove the pork and pull it apart with 2 forks
Spread out the pulled pork in a lightly oiled, heated frying pan and pack down. Cook on med/high heat without turning until browned on one side
Remove pork and place in a serving bowl. Pour over some of the leftover juices from the slow cooker
Serve along with your favourite taco fixings- the more the merrier!