Crockpot Beer Carnitas Tacos
Let’s skip the small talk and celebrate the real reason to raise a glass this weekend: delicious Mexican-inspired food and, yes, a little tequila. Cinco de Mayo might have passed me by in high school, but now I treat it like an excuse to feast. Whether you’re into margaritas or something a bit different, this is a day to indulge in bold flavors and great company.
I love celebrating with Mexican food not just on holidays, but whenever the craving hits. If you’re planning a fiesta, try pairing these carnitas with a variety of tacos — shrimp tacos, beef tacos or shredded chicken — and a lineup of margaritas flavored with lime, strawberry, blood orange or peach. Add an extra shot of tequila if you must, but the pork here is the true showstopper.
My ideal week would involve some form of Mexican food every day, and these carnitas would be featured more than once. The slow-cooked pork becomes incredibly tender after hours in the crockpot, infused with beer and warming spices. Top it with guacamole, mango for brightness, cilantro and a jalapeño-lime sour cream for a perfect balance of richness, heat and acidity.
These carnitas are forgiving and simple to make — sear the pork for color, then let the crockpot do the rest. The beer adds depth without overwhelming the pork’s natural flavor. After the long, slow cook, shred the meat and let it mingle with the juices so every bite is juicy and flavorful. Serve in warm corn tortillas and finish with fresh components for contrast.
Recipe: Crockpot Beer Carnitas
Serves at least 6 generously, with leftovers
- 5–6 pounds pork shoulder roast (or pork butt)
- 1 tablespoon canola oil
- 8 ounces of your favorite beer
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon ground cumin
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon garlic powder
For serving: warm corn tortillas, guacamole, fresh cilantro, chopped ripe mango and jalapeño-lime sour cream (recipe below).
Combine the dry seasonings in a bowl and mix well. Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, sear the pork on all sides until deeply browned, about 2 minutes per side. This step builds flavor and texture but can be skipped in a hurry.
Place the seared pork in the crockpot and sprinkle the seasoning mix evenly over the roast. Pour in the beer. Cover and cook on low for 10–12 hours, until the pork is fork-tender and easily shreds. Check once or twice during cooking and add a splash more beer if the liquid looks too low (often it’s unnecessary).
When the pork is done, remove it to a cutting board and shred with forks or tongs. Return the shredded pork to the crockpot to soak up the juices and keep warm on the low or warm setting for 20–30 minutes before serving. This keeps the meat juicy and flavorful.
Jalapeño-Lime Sour Cream
- 1 cup sour cream
- 1 jalapeño, seeded and finely diced
- Juice of 2 limes
- 2 tablespoons chopped cilantro
- Pinch of salt and pepper
Whisk all ingredients together until smooth. Taste and adjust seasoning. Refrigerate for up to 3 days. This tangy, slightly spicy sauce brightens the rich pork and pairs wonderfully with fresh mango and cilantro.
Assemble tacos with warm corn tortillas, a generous mound of shredded carnitas, a spoonful of guacamole, diced mango for sweetness, a drizzle of jalapeño-lime sour cream and a sprinkle of fresh cilantro. These tacos are a joyful mix of savory, smoky, spicy and sweet — perfect for a casual party or weeknight treat.
Invite friends over, warm some tortillas, pour margaritas if you like, and enjoy tacos that are easy to prepare and impossible not to love.