Slow Cooker Carnitas Tacos with Apple Salsa

These slow cooker carnitas tacos are filled with tender, flavorful pork cooked with citrus, warm spices, salsa verde and beer, then finished with a fresh apple salsa that adds just the right amount of crunch and sweetness. The slow cooker handles most of the work, so they’re an easy option for taco night, a casual dinner with friends or any day when you want dinner basically taking care of itself.

Hi! I’m Danae from Recipe Runner, and carnitas are one of my favorite fillings for tacos. The traditional version is usually made with pork shoulder, which gives you all those rich, crispy bits, but for this recipe I wanted something a little lighter that I could make more often at home. Pork tenderloin works really well here because it is leaner but still becomes tender in the slow cooker, especially with all the spices, citrus, salsa verde and beer adding plenty of flavor.

And then there’s the apple salsa, which might be my favorite part. The crisp apples, red onion, cilantro and lime are such a fresh contrast to the smoky, savory pork, especially tucked into a warm tortilla. It makes these tacos feel a little different from the usual carnitas night without making dinner any more complicated.

Is This the Right Recipe for You?

• You want a lighter take on carnitas. This version uses pork tenderloin instead of the pork shoulder traditionally used for carnitas, so the meat is leaner while still becoming tender enough to shred.
• You prefer tender carnitas over extra-crispy pork. The pork is served straight from the slow cooker for a soft, juicy texture. You can broil it briefly at the end if you want some browned, crispy edges.
• You like smoky, citrusy flavor. Chipotle chili powder, cumin, orange, lime, salsa verde and beer give the pork plenty of flavor even without a fattier cut of meat.
• You want a mostly hands-off dinner. Once everything is in the slow cooker, the pork cooks for about 4 to 6 hours with very little attention needed.
• You enjoy sweet and savory tacos. The fresh apple salsa adds crisp texture and a little sweetness that balances the smoky pork.

Ingredients You’ll Need

For the Carnitas

• Pork tenderloin. This recipe uses pork tenderloin for a leaner take on slow cooker carnitas. Remove the silverskin before adding it to the slow cooker.
• Spices. Cumin, chili powder, chipotle chili powder, coriander, oregano, black pepper, cinnamon and cayenne create layers of warm, smoky flavor. The small amount of cinnamon adds warmth without making the pork taste sweet.
• Orange and lime juice. Fresh citrus brightens the pork and balances the smoky spices.
• Beer. Adds another layer of flavor to the cooking liquid and works with the citrus and salsa as the pork slow cooks.
• Salsa Verde. Adds tangy chile flavor and moisture. Use a salsa verde you already like the flavor of.
• Tortillas. Serve the carnitas in warm corn or flour tortillas.

For the Apple Salsa

• Apples. Choose a crisp variety with a sweet-tart flavor. Honeycrisp, Pink Lady or Granny Smith are all good options.
• Red onion. Adds sharpness and crunch to balance the sweet apples.
• Cilantro. Brings fresh flavor to the salsa and pairs well with the citrus and spices in the carnitas.
• Honey. Just a teaspoon brings out the natural sweetness of the apples.
• Chili powder. Adds a little warmth without making the apple salsa especially spicy.
• Lime juice. Brightens the salsa and helps balance the sweetness of the apples and honey.

How to Make Slow Cooker Carnitas Tacos

These slow cooker carnitas are mostly hands-off. Season the pork, add the cooking liquids, and let everything cook low and slow while you make the fresh apple salsa.

1. Season the pork.

Place the pork tenderloin in the slow cooker. Sprinkle the salt, cumin, chili powder, chipotle chili powder, coriander, oregano, black pepper, cinnamon and cayenne evenly over the top.

2. Add the cooking liquids.

Pour the orange juice, lime juice, beer and salsa verde around and over the pork. Cover the slow cooker and cook on LOW for 4 to 6 hours.

PRO TIP: Slow cookers can vary quite a bit. Start checking the pork around 4 hours. It is ready when it is very tender and pulls apart easily with two forks.

3. Shred the carnitas.

Transfer the cooked pork to a plate or shred it directly in the slow cooker using two forks. Toss the shredded pork with some of the cooking liquid so it stays moist and picks up even more flavor.

PRO TIP: Pork tenderloin is leaner than pork shoulder, so avoid continuing to cook it once it shreds easily. Extra cooking time can make it dry.

4. Make the apple salsa.

While the pork is cooking, add the diced apples, red onion, cilantro, honey, chili powder, salt and lime juice to a medium bowl. Stir until everything is evenly combined, then cover and refrigerate until serving.

For the easiest tacos to eat, dice the apples and red onion into small, similar-sized pieces so you get a little of everything in each bite.

5. Assemble the tacos.

Warm the corn or flour tortillas, then fill each one with the shredded carnitas and spoon the cold apple salsa over the top. Serve right away with any additional toppings you like.

Expert Tips

• Trim away the silverskin. Pork tenderloin often has a thin, shiny membrane along one side. Use a sharp knife to remove it before cooking since it stays tough rather than becoming tender in the slow cooker.
• Cook the pork on LOW. The gentler heat works especially well for lean pork tenderloin and gives it time to cook in the citrus, spices, beer and salsa.
• Keep the lid closed while it cooks. Every time you lift the slow cooker lid, heat escapes and can extend the cooking time.
• Don’t add extra liquid. The orange juice, lime juice, beer and salsa verde provide plenty of cooking liquid for this recipe.
• Warm the tortillas just before serving. Heat them briefly in a dry skillet or microwave so they’re soft and flexible when you fill them.

Variations and Substitutions

• Skip the beer. Replace the beer with an equal amount of chicken broth. You’ll lose a little of the flavor the beer adds, but the citrus, spices and salsa verde will still season the pork.
• Adjust the spice level. Leave out the cayenne for milder carnitas, or use a hotter salsa verde if you want more heat.
• Change the apples. Honeycrisp and Pink Lady give you a nice balance of sweet and tart, while Granny Smith makes the salsa noticeably more tart. You can also combine two varieties.
• Substitute the honey. Maple syrup or agave can replace the honey in the apple salsa if that’s what you have on hand.
• Make the carnitas crispy. For browned edges, spread the shredded pork in a single layer on a baking sheet, spoon a little cooking liquid over it and broil briefly. Watch it closely since pork tenderloin is much leaner than the pork shoulder traditionally used for crispy carnitas.
• Choose your tortillas. Corn tortillas add a little more flavor and texture, while flour tortillas are softer and tend to hold the filling more easily.

What to Serve with Carnitas Tacos

These carnitas tacos already have plenty of flavor and crunch from the apple salsa, so simple sides work best. Add rice and beans for a more filling dinner, or keep things lighter with corn, guacamole or a fresh salad.

• Mexican Cauliflower Rice. A lighter side that pairs well with the smoky pork and fresh apple salsa.
• Mexican Black Beans. An easy way to make taco night more filling without adding much extra work.
• Mexican Corn on the Cob. Sweet, savory elote is especially good alongside the citrusy carnitas and gives you another easy side for a casual taco dinner.
• Guacamole. Serve it with tortilla chips or add a spoonful right to the tacos for a creamy contrast to the crisp apple salsa.
• Black Bean and Corn Salsa. This works well as a side with chips, especially if you’re serving the tacos for a party or taco night.

You can also set out simple toppings like avocado, sour cream, fresh cilantro, lime wedges or crumbled cheese and let everyone build their tacos the way they like them.

Storage, Freezing and Reheating

Refrigerator: Store leftover carnitas in an airtight container with some of the cooking liquid to keep the pork from drying out. Refrigerate for up to 3 days.

Apple salsa: Store the salsa separately in an airtight container in the refrigerator. It is best when the apples are still crisp.

Freezer: Freeze the cooked shredded pork in a freezer-safe container for up to 3 months. I don’t recommend freezing the apple salsa because the apples will lose their crisp texture.

Reheating: Warm the pork gently in a skillet or microwave with a spoonful of the reserved cooking liquid. Add the apple salsa only after the pork is hot.

Frequently Asked Questions

Can you make carnitas with pork tenderloin?

Yes, you can make carnitas with pork tenderloin. It is much leaner than the pork shoulder traditionally used for carnitas, so the texture will be less rich and fatty. Cook it only until it is tender enough to shred, then toss the pork with some of the slow cooker juices to keep it moist.

Should carnitas be crispy?

Carnitas are traditionally served with browned, crispy edges, but they do not have to be crispy. These slow cooker carnitas are tender straight from the slow cooker. For crispy edges, spread the shredded pork on a baking sheet with a little cooking liquid and broil briefly before serving.

Can you overcook carnitas in a slow cooker?

Yes, especially when using pork tenderloin. Pork tenderloin is much leaner than pork shoulder and can become dry if it cooks too long. Start checking these carnitas around 4 hours on LOW and stop cooking once the pork is tender and pulls apart easily with two forks.

What is the difference between carnitas and pulled pork?

Carnitas are Mexican-style shredded pork typically seasoned with citrus and spices and often crisped before serving, while pulled pork is usually associated with American barbecue flavors. Both are slow-cooked until tender enough to shred, but the seasoning and final texture are what set them apart.

What apples are best for apple salsa?

Firm, crisp apples are best for apple salsa because they hold their shape after chopping. Honeycrisp and Pink Lady give the salsa a sweet-tart flavor, while Granny Smith makes it more tart. Avoid softer or mealy apples since the salsa is best when the apples stay crisp.

More Recipes Like This

If tacos are always an easy sell at your house, here are a few more recipes to try next.

• Slow Cooker Chicken Tacos. Another mostly hands-off taco night option with tender shredded chicken and simple toppings.
• Cilantro Lime Shrimp Tacos with Mango Avocado Salsa. Fresh shrimp tacos topped with a bright, fruity salsa for another sweet and savory combination.
• Blackened Cod Tacos with Avocado Cilantro Sauce. Flaky seasoned cod with a creamy avocado sauce in warm tortillas.
• Crispy Bean and Cheese Taquitos with Jalapeño Ranch. Crispy taquitos filled with beans and cheese and served with a creamy jalapeño ranch.

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