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Slow Cooker Carnitas Breakfast Tacos

Slow Cooker Carnitas Breakfast Tacos made easy with marinated pork, scrambled eggs, beans, cheese, sour cream, and salsa. Start pork the night before and wake up to ready to eat carnitas for a decadent, Mexican-style breakfast.

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An overhead shot of Slow Cooker Carnitas Breakfast Tacos on a wooden board with salsa and sour cream

Carnitas Tacos for Breakfast

If it’s not clear by now, I’m a bit obsessed with Mexican food. I crave it so much it’s now become a breakfast item. These Slow Cooker Carnitas Breakfast Tacos will help to satisfy that craving.

The combination of flavors may be outside of the usual pairing, but scrambled eggs go surprisingly well with slow cooker carnitas. What’s even better about this recipe is the suggested timing. Start the seasoned pork the night before in a slow cooker. Set on low for at least 8 hours, then let it stay on warm. 

You’ll wake up to a house full of meaty, savory carnitas smell. Maybe it’s the food lover in me, but this is just as good as waking up to the smell of freshly brewed coffee. 

What is carnitas?

Carnitas literally means “little meats” and is a traditional Mexican meat dish made by braising or frying shredded pork in oil or lard. My version of carnitas is much healthier and I’ve omitted the oil and fat and instead slow cooked the pork just in a simple marinade.

 

Ingredients for making Slow Cooker Carnitas Breakfast Tacos on a white marble surface

Ingredients for Slow Cooker Carnitas Breakfast Tacos

  • Boneless Pork Shoulder – I used Smithfield which is pre-seasoned and makes easy carnitas
  • Eggs and milk – to make fluffy scrambled eggs
  • Salt and pepper – enhances flavors
  • Corn tortillas – keeps this recipe gluten-free, or use flour tortillas if you prefer
  • Black beans – rinsed and drained, heated
  • Mexican-blend cheese – a variety of cheeses, shredded
  • Avocados – I think avocado should go with any Mexican meal
  • Salsa – homemade or your favorite store-bought for a bit of fresh spiciness
  • Sour cream – for topping for rich and creamy flavor
  • Cilantro – as a garnish

Pork used for carnitas

I used Smithfield Marinated Boneless Pork Shoulder Seasoned Carnitas. It saves you time with pre-seasoned carnitas flavor, while providing quality 100% pork with natural ingredients. Slow cooker carnitas is made simple, no extra seasonings or ingredients needed.

PRO TIP: Shred the pork and you’re ready to start your Slow Cooker Carnitas Breakfast Tacos. I recommend broiling the carnitas in a single layer once cooked to add a bit of crispness, but is entirely optional.

An overhead shot of Slow Cooker pork on a serving plate for making breakfast tacos

How to make breakfast tacos with carnitas

  1. Place pork in a slow cooker. Cover and cook on low for at least 8 hours or high for 4 hours (Note: you can do this the evening before so it’s ready for breakfast).
  2. Drain any excess liquid and shred pork into small pieces. Optional: Before serving, broil on high in a single layer on a baking sheet until edges are crisp, about 5 minutes.
  3. Whisk together eggs, milk, salt, and pepper. Scramble in a greased non-stick pan over medium heat; stirring often until fluffy and cooked.
  4. Heat or toast tortillas. Top each with the desired amount of carnitas, scrambled eggs, shredded cheese, salsa, avocado, sour cream and/or cilantro.

A close up of Carnitas Breakfast Tacos on a wooden surface with sliced avocado

Tips for homemade carnitas tacos

  • You can prep the pork the night before, cook on low for 8 hours and it’s ready for breakfast or brunch.
  • You can easily customize these tacos and make them your own with your favorite Mexican toppings.
  • These don’t need to be just for breakfast, you can enjoy carnitas tacos for lunch or dinner too
  • Looking for some heat? add in some pickled jalapenos or opt for hot salsa.
  • You can swap the beans for pan fried potatoes which will also work really well for breakfast.
  • Store leftover pork in the fridge for 2-3 days or freeze in a Ziploc bag or container for longer storage.

Toppings for Mexican breakfast tacos

When it comes to toppings the list is endless. Add scrambled eggs, and Mexican-style ingredients like beans, salsa, cheese, sour cream, avocado, and cilantro in a corn tortilla to complete your Slow Cooker Carnitas Breakfast Tacos. 

Other ways to use leftover pulled pork 

Another option is to make these into burritos or quesadillas and pack as a unique lunch for work. You can even use leftover pulled pork in a torta with your favorite veggies, coleslaw or cheese or add it to salads with Mexican rice and grilled vegetables.

With pre-seasoned pork carnitas and a slow cooker, breakfast, lunch or dinner can be a whole new experience and fast.

Slow Cooker Carnitas Breakfast Tacos stacked together on a wooden surface topped with avocado and cilantro

Slow Cooker Carnitas Breakfast Tacos recipe at-a-glance:

Flavor profiles: Meaty, rich and savory, with a burst of tangy, creamy and spicy toppings
Texture: Moist, tender and juicy filling with a soft and chewy tortilla outside

More Taco Recipes You Might Like

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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Slow Cooker Carnitas Breakfast Tacos

 Easy Slow Cooker Carnitas Breakfast Tacos fast with scrambled eggs, beans, cheese, sour cream, salsa and avocado.
Course Breakfast
Cuisine Mexican
Keyword breakfast tacos, carnitas tacos, tacos with carnitas
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Calories 423kcal
Servings 8 tacos
Author: Matt Ivan
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

  • 2-½ pounds Smithfield Marinated Boneless Pork Shoulder Seasoned Carnitas
  • 8 large eggs
  • ½ tablespoon milk
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 1 cup black beans, rinsed and drained, heated
  • 1 cup shredded Mexican-blend cheese
  • 2 avocados, sliced
  • ¼ cup salsa
  • ¼ cup sour cream
  • Cilantro as garnish

Instructions

  • Removed pork from package and place in a slow cooker. Cover and cook on low for at least 8 hours or high for 4 hours (Note: you can do this the evening before so it’s ready for breakfast). Drain any excess liquid and shred pork into small pieces. You'll have extra carnitas for additional tacos or leftovers. Optional: Before serving, broil on high in a single layer on a baking sheet until edges are crisp, about 5 minutes.
  • Whisk together eggs, milk, salt and pepper. Scramble in a greased non-stick pan over medium heat; stirring often until fluffy and cooked, 5-7 minutes.
  • Heat or toast tortillas. Top each with desired amount of carnitas and remaining ingredients.

Notes

  • You can prep the pork the night before, cook on low for 8 hours and it's ready for breakfast or brunch.
  • You can easily customize these tacos and make them your own with your favorite Mexican toppings.
  • These don't need to be just for breakfast you can enjoy them for lunch or dinner too!
  • Looking for some heat? add in some pickled jalapenos or opt for hot salsa.
  • You can swap the beans for pan fried potatoes which will also work really well for breakfast.
  • Store leftover pork in the fridge for 2-3 days or freeze in a ziploc bag or container.
Nutrition Facts
Slow Cooker Carnitas Breakfast Tacos
Amount Per Serving
Calories 423 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g44%
Cholesterol 238mg79%
Sodium 304mg13%
Potassium 769mg22%
Carbohydrates 22g7%
Fiber 7g29%
Sugar 1g1%
Protein 30g60%
Vitamin A 485IU10%
Vitamin C 5.9mg7%
Calcium 172mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Slow Cooker Carnitas Breakfast Tacos
Breakfast Recipes | Entrees and Dinner Recipes | Gluten-Free Recipes | Pork Recipes | Recipes | Slow Cooker Recipes

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16 Comments

  1. Will try on next trip to Walmart to find Smithfield marinated pork. So far no one has it. The recipes look fab.

  2. Mexicans are amazing to make a dinner dish into a breakfast dish and get creative for a morning start among other dishes like Pozole and Menudo can’t leave out Chorizo.

  3. Love this. When I think of a breakfast taco I think of a lot of eggs and hardly any meat, this is so the opposite. Going to have to make this soon.

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