It's official: crock pot pork tacos are da bomb. They're made with some simple and delicious crock pot pork carnitas and topped with an easy to make carrot slaw and some spicy yogurt. Dinner is served.
Holy dang!
These Crock Pot Pork Tacos with Crunchy Carrot Slaw are what we should all be eating for dinner tonight. And each and every night for the next two weeks. ‘Cause you know, when something's this good it's hard to get enough.
These guys started out after my obsession with Mexican Crock Pot Pork Carnitas got a little out of hand. I really need to be reminded that there are only two of us living here, not a family of fifteen. Either that or you guys might have to start stopping by to help lend a hand in clearing out the fridge. Err … I mean, eating tacos.
I promise I won't even put you to work. These crock pot pork tacos are almost zero work to make. They're less work than walking to the Mexican joint down the road, and I swear they're even better.
That's the thing with crock pot cooking. It's just so damn easy. I know I was the last person in the world to figure that out. #SoLateInTheGame Better late than slaving over a stove all day when all ya wanna do is EAT!
Your Crock Pot Pork Tacos Game Plan:
- Put the ingredients for the Mexican Crock Pot Pork Carnitas into your crock pot then walk away for 8 hours.
- Shred the pork and pop it under your broiler for 15 minutes to crisp. Put a couple tortillas in to warm up at the same time.
- While the pork is in the oven, mash an avocado with lime for your guac, mix together some yogurt and hot sauce and cut up the carrots and cabbage for the slaw.
- Assemble your tacos and … EAT!
This is the crock pot that I have and totally love
{Related Video} Easy Guacamole Recipe:
If you make these Crock Pot Pork Tacos make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- Crock Pot Pork Carnitas ½ recipe
- 1 carrot, grated or julienned with a mandolin
- 1 cup cabbage, thinly sliced
- ¼ cup white onion, thinly sliced
- 1 teaspoon olive oil
- 1 teaspoon fresh squeezed lime juice
- A pinch of cumin and sea salt
- ¼ cup yogurt
- 1-2 tablespoons hot sauce
- 1 ripe avocado
- ½ lime
- 1 garlic clove, grated on a Microplaneor very finely minced
- Sea salt, to taste
- 8 corn tortillas (homemade, if you're feeling extra crafty)
- Limes, jalapenos, fresh cracked pepper
- Begin my making the Crock Pot Pork Carnitas. You can either make the full recipe and have leftovers or freeze some for later, or you can make half the recipe to use for the tacos.
- When the carnitas are about a half hour away from being ready, prepare the rest of the meal. Place all the ingredients for the carrot slaw in a medium sized bowl and toss so that everything is evenly coated.
- In a small bowl, mix together the ingredients for the sauce.
- Add the guacamole ingredients to a medium sized bowl and mix together so that it is combined but still a little chunky.
- When the carnitas are ready, serve them on the corn tortillas with a little slaw, guacamole and the sauce on top.
Kristen Stevens
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Hi, I’m Kristen! 
Declicious and super easy to make! Great for picky eaters and families! We loved the combination of crispy carnitas with crunchy slaw! The other toppings gave everyone a choice to make. My kids loved the carnitas plain with corn tortillas while the adults loved the toppings!
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My other comment: after the carnitas cooked for 8 hours on low, it was really brothy. I had to strain the meat and then broil (as in recipe) to make it crispy. Did I possibly use too much orange juice (my oranges were very large) or did I not cook it long enough? I doubled the amount of meat and all other ingredients, but cooked it for the same amount of time. Any suggestions? I am freezing the rest of the carnitas for future burritos, etc. Even with this little issue–its a keeper of a recipe. Thanks!
Sometimes funny things happen to recipes when you double the ingredients. My hunch is that there would simply be too much liquid if you doubled everything. I would probably try doubling the meat and either keep the liquid the same or add only a 1/2 recipe more. 🙂
Oh my goodness, Kristen, every time I come to your site my jaw literally drops open in awe,!. This is a gorgeous recipe and I have the very same crockpot. Thank goodness for Loblaws. The problem is that it’s been sitting on my shelf and I’ve never ever used it! I bought one for the first time this year and I just never get around to it but now you’ve given me the motivation.
I’m all about textures with my food so I love the crunchy cole slaw! Stunning photos as always 🙂
Aww Robyn, you’re way too kind!
You should def pull out your crock pot. I had no idea until about 6 months ago how awesome they are. Now I’m kind of obsessed. 🙂
Wow, Kristen. That looks so appetizing. I’ve never had tacos topped off with guacamole and yogurt. If you lived nearby, I’d be popping over for tacos non-stop.
Guac and yogurt is the way to go! Stop by anytime. 🙂
This looks CRAZY good! Thanks for this recipe! I’m DEFINITELY going to make this.
You had me at “taco”…and “crock pot…” 😉
You’re so welcome!!
Pinned! I’m getting to love my crock-pot now that time is limited with a newborn. Tacos are always appreciated here. Always.
I have a feeling my crock pot will be working extra hard once my little one arrives, too. Thank you so much for the pin!
I have a feeling my crock pot will be working extra hard once my little one arrives, too. Thank you so much for the pin!