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Slow Cooker Carnitas Tacos with Apple Salsa

These slow cooker carnitas tacos are made with tender shredded pork seasoned with citrus, spices, salsa verde and beer. Serve them in warm tortillas topped with a crisp, fresh apple salsa.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8 servings
Calories 194kcal
Author Danae Halliday

Ingredients

For the Carnitas:

  • 2 pounds pork tenderloin (excess fat and silverskin removed)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cumin
  • 3/4 teaspoon chili powder
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/8 t. cayenne pepper
  • 1 orange juiced
  • 1 lime juiced
  • 1/2 cup beer
  • 1/2 cup salsa verde
  • Corn or flour tortillas for serving

For the Apple Salsa:

  • 2 apples diced
  • 1/2 cup red onion diced
  • 3 tablespoons cilantro chopped
  • 1 teaspoon honey
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1 lime juiced

Instructions

To Make the Carnitas:

  • Place the pork tenderloin in the slow cooker. Sprinkle with the salt, cumin, chili powder, chipotle chili powder, coriander, oregano, black pepper, cinnamon and cayenne.
  • Pour the orange juice, lime juice, beer and salsa verde over the pork.
  • Cover and cook on LOW for 4 to 6 hours, or until the pork is tender and pulls apart easily with two forks.
  • Shred the pork with two forks and toss it with some of the cooking liquid.

To Make the Apple Salsa:

  • Add the apples, red onion, cilantro, honey, chili powder, salt and lime juice to a medium bowl. Stir to combine.
  • Cover and refrigerate until ready to serve.
  • Serve the shredded carnitas in warm corn or flour tortillas topped with apple salsa.

Notes

  • Start checking the pork around 4 hours. Pork tenderloin is lean and can dry out if cooked longer than necessary.
  • Chicken broth can be substituted for the beer.
  • Choose a crisp apple such as Honeycrisp, Pink Lady or Granny Smith for the salsa.
  • For crispy edges, spread the shredded pork on a baking sheet and broil briefly before serving.
  • Store leftover pork with some of the cooking liquid in the refrigerator for up to 3 days. Store the apple salsa separately.
Want more details? Scroll up for step-by-step instructions, tips and variations.
Recipe adapted from Pinch of Yum.

Nutrition

Serving: 0g | Calories: 194kcal | Carbohydrates: 13g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 898mg | Potassium: 589mg | Fiber: 2g | Sugar: 8g | Vitamin A: 335IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 1.5mg