Introduction

These carnitas tacos feature tender, slow-cooked pork that’s crispy on the edges and bursting with flavor. Perfect for a weeknight dinner or weekend gathering, this recipe delivers authentic taste with minimal effort. Serve with fresh toppings like cilantro, onion, and a squeeze of lime for a truly satisfying meal.

Ingredients

These Carnitas Tacos feature tender, slow-cooked pork with crispy edges, wrapped in warm corn tortillas for a perfect balance of texture and rich flavor.

• 3 lbs pork shoulder (pork butt)
• 1 orange, juiced
• 1/2 cup chicken broth
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tsp cumin
• 2 tsp oregano
• 1 tsp chili powder
• Salt and pepper to taste
• Corn tortillas
• Fresh cilantro, chopped
• Diced white onion
• Lime wedges

Timing

Prep Time	15 minutes
Cook Time	2 hours 45 minutes
Total Time	3 hours

Context: This Carnitas Tacos recipe is about 20% faster than similar recipes thanks to a simplified braising method.

Step-by-Step Instructions

Step 1 — Prepare the Pork

Cut a 3–4 pound pork shoulder (also called pork butt) into 2-inch chunks. Trim off large pieces of excess fat, but leave some for flavor and moisture. Pat the pork dry with paper towels to help with browning.

Step 2 — Season the Meat

In a small bowl, combine 1 tablespoon kosher salt, 2 teaspoons dried oregano, 2 teaspoons ground cumin, and 1 teaspoon black pepper. Rub this seasoning mixture evenly over all sides of the pork chunks.

Step 3 — Brown the Pork

Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the pork chunks until browned on all sides, about 3–4 minutes per side. This step builds a deep, rich flavor base for your Carnitas Tacos.

Step 4 — Add Liquid and Aromatics

Return all the pork to the pot. Add 1 chopped white onion, 4–5 smashed garlic cloves, 1 sliced orange, and 2 bay leaves. Pour in enough chicken broth or water to come about halfway up the pork (roughly 1–2 cups).

Step 5 — Braise Until Tender

Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook gently. Braise for 2–2.5 hours, or until the pork is fork-tender and easily shreds. The internal temperature should reach at least 195–205°F for perfect shredding texture.

Step 6 — Shred the Pork

Using a slotted spoon, transfer the pork to a large bowl, leaving the braising liquid in the pot. Use two forks to shred the meat into bite-sized pieces. Discard the orange slices, bay leaves, and any large pieces of fat.

Step 7 — Crisp the Carnitas

Preheat your oven to 450°F (230°C). Spread the shredded pork in a single layer on a large baking sheet. Spoon a few tablespoons of the reserved braising liquid over the top to keep it moist. Bake for 10–15 minutes, then broil for 2–3 minutes until the edges are crispy and browned.

Step 8 — Warm the Tortillas

While the carnitas are crisping, warm your corn or flour tortillas. You can heat them directly over a gas flame for a few seconds per side, in a dry skillet over medium heat, or wrapped in a damp towel in the microwave for 30 seconds.

Step 9 — Assemble Your Carnitas Tacos

Place a generous amount of crispy carnitas onto each warm tortilla. Top with finely chopped white onion, fresh cilantro, and a squeeze of lime juice. Serve immediately while the carnitas are hot and crispy for the ultimate taco experience.

Nutritional Information

Calories	420
Protein	28g
Carbohydrates	32g
Fat	20g
Fiber	4g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Shredded chicken — Lighter protein with a mild flavor that absorbs taco seasonings well.
• Jackfruit carnitas — Plant-based alternative with a similar shredded texture and savory taste.
• Lean ground turkey — Lower in fat than traditional pork, offering a heart-healthy option.
• Cauliflower rice base — Low-carb substitute for tortillas, perfect for grain-free Carnitas Tacos.
• Lettuce wraps — Fresh, crisp, and gluten-free shells to hold your flavorful carnitas.
• Cashew crema — Creamy dairy-free topping that adds richness without lactose.
• Reduced-sodium seasoning — Control salt intake while keeping your Carnitas Tacos delicious.
• Black beans — Fiber-rich filling alternative for a vegetarian twist on classic carnitas.

Serving Suggestions

• Serve these Carnitas Tacos with fresh lime wedges, chopped cilantro, and diced white onions for a classic street taco experience.
• Pair with a side of Mexican rice and refried beans for a complete, satisfying meal.
• Offer a variety of salsas like salsa verde and spicy red salsa to let guests customize their heat level.
• Perfect for casual gatherings, Taco Tuesday nights, or festive celebrations like Cinco de Mayo.
• For a beautiful presentation, use warm corn tortillas and garnish with radish slices and avocado crema.
• Create a taco bar setup with all the toppings laid out so everyone can build their own Carnitas Tacos.

These Carnitas Tacos are incredibly versatile and can be tailored to suit any occasion, from a quick family dinner to a lively party centerpiece.

Common Mistakes to Avoid

• Mistake: Using lean pork cuts like tenderloin. Fix: Opt for pork shoulder (Boston butt) with ample fat that renders down for juicy, flavorful carnitas.
• Mistake: Boiling the pork instead of slow-cooking. Fix: Simmer gently in seasoned liquid or lard until fork-tender, preserving texture.
• Mistake: Skipping the crisping step after braising. Fix: Pan-fry or broil shredded carnitas until edges are golden for perfect tacos.
• Mistake: Overcrowding the pan when crisping. Fix: Cook in batches to ensure each piece gets crispy, not steamed.
• Mistake: Underseasoning the cooking liquid. Fix: Generously salt the braise and include aromatics like orange, onion, and bay leaf.
• Mistake: Shredding the pork while it’s too hot. Fix: Let it rest 10–15 minutes so it holds together better for shredding.
• Mistake: Not using the reduced braising liquid. Fix: Mix some defatted liquid back into the shredded meat for extra moisture and flavor.
• Mistake: Rushing the cooking process. Fix: Low and slow is key—plan for 2.5–3 hours for fall-apart tender carnitas.
• Mistake: Overcomplicating the spice blend. Fix: Stick to classics: cumin, oregano, and chili powder let the pork shine.

Storing Tips

• Fridge: Store leftover Carnitas Tacos in an airtight container for up to 3 days.
• Freezer: Freeze carnitas meat separately in a freezer-safe bag or container for up to 3 months.
• Reheat: Reheat carnitas to an internal temperature of 165°F in a skillet or oven until hot.

For best results, store taco fillings and tortillas separately to maintain texture. Always use a food thermometer to ensure safe reheating.

Conclusion

These Carnitas Tacos deliver authentic flavor with minimal effort. For a perfect pairing, try them with Best Pineapple Mango Salsa – Easy Homemade Recipe. Give this recipe a try and share your results in the comments below!

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FAQs

What is the best cut of pork for Carnitas Tacos?

Pork shoulder (also called Boston butt) is ideal for Carnitas Tacos because it has enough fat to become tender and juicy during slow cooking. This cut shreds beautifully, giving you the perfect texture for your tacos.

Can I make these Carnitas Tacos in a slow cooker?

Yes, you can easily adapt this recipe for a slow cooker. Simply cook the seasoned pork on low for 6-8 hours until it is fall-apart tender. This method yields deliciously moist Carnitas Tacos with minimal hands-on effort.

How do I get crispy edges on my carnitas?

After slow cooking, spread the shredded pork in a single layer on a baking sheet and broil for a few minutes. This technique creates those delicious, crispy edges that are a signature of authentic Carnitas Tacos.