crockpot carnitas tacos with avocado sauce and chipotle cream

cooking for a large crowd can be challenging especially when you have to transport it to a party. with little assembly required at the host’s house, this is a perfect make-ahead dish that will make your house smell like heaven and your guests really happy.

adapted from host the toast’s two taco recipes, blackened fish tacos with avocado-cilantro cream & crock pot carnitas with chipotle cream, i made the most of the toppings and scored big on super bowl sunday.


crock pot carnitas with avocado sauce & chipotle cream

serves a crowd


for the carnitas

  • 1 (4 to 5 lb) boneless pork roast, cut into 3″ chunks
  • 1 Tbsp. oil
  • 1 12-oz. beer
  • 1 large onion, diced
  • 5 cloves of garlic, minde
  • 1 chipotle in adobo (from can) chopped plus 1 tsp. of sauce
  • 2-1/2 tsp. cumin
  • 1 tsp. chili powder
  • 1-1/2 tsp. salt
  • 1 tsp. pepper

for the pickled onions & jalapenos

  • 3/4 c. apple cider vinegar
  • 1-1/4 c. water
  • 1 small red onion, thinly sliced
  • 1 jalapeno. thinly sliced
  • 1-1/2 Tbsp. sugar
  • 2 tsp. salt

for the chipotle cream

  • 2 tsp. chipotle peppers in adobo, minced
  • 1/2 c. sour cream
  • 1 tsp. fresh lime juice

for avocado sauce

  • 1/2 c. sour cream
  • 1 avocado, removed from skin & pit removed
  • 1/4 c. cilantro, chopped
  • juice of 1 lime
  • 1 jalapeno, seeded and chopped
  • salt

for serving/garnish

  • taco shells (corn or flour)
  • cilantro


begin by pickling the onions & jalapenos. in a sealable container, combine vinegar, water, salt and sugar and whisk until the sugar and salt dissolve. add in the jalapenos and onions and stir a bit. seal & set aside at room temperature.

in another container, combine the ingredients for the chipotle sauce and mix well. add in more adobo or sour cream if you like it spicier or creamier. cover and place in the fridge until ready to eat.

in a food processor, add the ingredients for the avocado sauce. pulse to combine and pour into a sealable container. place in the fridge until ready to eat.

in a large skillet over high heat, heat the oil. when hot, add in the pork in batches and sear the meat on all sides, about 5 minutes.

place the meat at the bottom of the large crock pot. then add the onion, beer, chipotle, garlic, seasonings and stir gently to combine. cover and cook on low for 6 to 8 hours.

at 6 hours, check to see if it easily shreds. if not, let it go a little longer. when ready to remove, use a slotted spoon to pull out the pork and shred using two forks.

preheat the broiler in the oven and line a large baking sheet with foil.

place the shredded pork on the a large baking sheets in an even layer (you may need two). ladle some broth from the crock pot over the pork. place in the oven for about 5 minutes. remove and add a bit more broth and place back in the oven for another 5 minutes until some of the pork is crispy around the edges but not dry. repeat with the other sheet, if necessary.

when ready, serve with tortillas, cilantro, pickled onions & jalapenos and both sauces.

note: if you’re transporting it to a party, arrange the pork on a large baking sheet, pour over about a cup of broth, and cover with foil. at the party, remove the cover and broil it at the house. be careful when handling as the pan will be hot when transporting it.



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