Slow Cooker Beef Brisket Carnitas Recipe for Tender Tacos

Do you keep a go-to Mexican recipe on hand for when the craving hits? This Slow Cooker Beef Brisket Carnitas is mine — developed through trial and error until it felt just right. Whether you’re celebrating Cinco de Mayo or simply craving tacos, these carnitas make any occasion feel festive. Cinco de Mayo commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla and is often celebrated with mariachi music and delicious food.

Tacos are perfect for gatherings: make a large batch of beef brisket carnitas in the slow cooker, set out a selection of toppings, and let everyone build their own. It’s easy, satisfying, and crowd-pleasing. I often use leftover brisket to make these carnitas — I prefer cooking once and enjoying multiple meals.

Pair the tacos with fresh salsas, guacamole, and a lighter lime cocktail if you like. For guests who prefer vegetarian options, offer queso fresco or feta with beans and greens to provide protein and variety. Finish the meal with a refreshing mango frozen yogurt for dessert.

Slow Cooker Beef Brisket Carnitas

These beef brisket carnitas are slow-cooked for maximum tenderness and flavor. Serve on corn tortillas with your favorite salsa, avocado, and fresh cilantro for a delicious Mexican-inspired meal.

Servings
10

Ingredients

5 lb beef brisket
3 garlic cloves smashed
3 cups water
2 tbsp lime juice
2 tbsp cumin
2 tbsp chili powder
2 tsp cayenne
1 tsp black pepper
2 tbsp cilantro chopped (optional)
organic corn tortillas or other preferred whole grain wraps or lettuce leaves

Toppings

1 cup tomatoes diced
2 cups lettuce or cabbage
1/2 cup plain Greek yogurt (or sour cream)
1 avocado sliced
1/2 cup light feta cheese (or queso fresco)
1/2 cup salsa
1/4 cup cilantro chopped (optional)

Instructions

Place the brisket, smashed garlic, and water in a crockpot or slow cooker. Cover and cook on low for about 8 hours, or until the meat pulls apart easily with two forks.
Remove any excess fat, then shred the brisket and transfer to a medium bowl. Add lime juice, cumin, chili powder, cayenne, black pepper, and chopped cilantro (if using). Toss to combine and adjust seasoning to taste.
Warm tortillas or prepare lettuce wraps. Fill with the shredded brisket and top with tomatoes, lettuce or cabbage, yogurt or sour cream, avocado slices, feta or queso fresco, salsa, and extra cilantro. Serve immediately and enjoy.

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What’s your favorite taco recipe? Share your go-to fillings and toppings in the comments — I’d love to try your ideas!