Carnitas Tacos Recipe
This carnitas tacos recipe makes juicy, tender pork with crispy golden edges and bold Mexican flavor. Made with pork shoulder, citrus, garlic, and homemade carnitas seasoning, these shredded pork tacos are perfect for easy taco nights, meal prep, or feeding a crowd.
You can use dutch oven carnitas, slow cooker carnitas, or Instant Pot carnitas, depending on your schedule, or even use high-quality pre-made carnitas for a quicker option.
This taco recipe uses pork shoulder that’s seasoned, cooked low and slow, then browned just before serving. The result is rich, flavorful pork that’s perfect for tacos, meal prep, or entertaining. Use any leftover to make Torta Ahogada or Mulitas.
After years of testing slow-cooked meats, from prime rib to shredded beef tacos, I’ve found that Mexican shredded pork delivers one of the best combinations of rich flavor, tender meat, and texture. Serve them in warm tortillas with onion, cilantro, salsa, and lime for authentic carnitas tacos that taste like they came from your favorite taqueria.
What Are Carnitas Tacos (Shredded Pork Tacos)?
Easy carnitas tacos are made with pork that is slow-cooked until tender, then shredded and crisped before serving. This creates a combination of soft, juicy meat with golden edges.
In traditional Mexican cooking, slow cooked pork is often prepared with citrus, garlic, and spices to enhance flavor while keeping the pork incredibly tender. Unlike carne asada tacos or tacos al carbon, which are typically built around grilled steak, shredded pork tacos get their flavor from slow cooking and browning after it’s shredded.
If you enjoy shredded meat tacos, try these Mexican shredded beef tacos or birria tacos as another flavorful option, or browse this full collection of taco recipes for more dinner ideas.
Best Cut of Pork for Carnitas
Pork shoulder, also called pork butt, is the best cut to make shredded pork because it has enough fat and connective tissue to become tender, juicy, and easy to shred after slow cooking.
- High fat content keeps the meat juicy
- Breaks down perfectly during slow cooking
- Shreds easily and crisps beautifully
For safe cooking temperatures and doneness guidance, refer to this pork temperature guide before serving.
Testing Note: Lean cuts like pork loin and pork tenderloin were noticeably drier during recipe testing.
How to Make Carnitas Tacos
There are several ways to make authentic carnitas depending on your cooking method. No matter which you choose, the goal is to cook the pork until it’s tender, then crisp it before serving for that signature texture. This is what makes shredded pork tacos different from quicker taco recipes like street tacos which come together faster on the stovetop or grill.
Slow Cooker Carnitas
Total Time: 6 to 8 hours
Slow cooker carnitas are the easiest, most hands-off method. Cook seasoned pork shoulder with garlic, onion, citrus, and broth on low until it becomes fall-apart tender. Once shredded, broil the pork in a hot skillet to develop those signature brown edges.
Pro Tip: This method is ideal for busy days because the slow cooker does most of the work while still producing juicy, flavorful carnitas.
Braised Carnitas
Total Time: 3 to 4 hours
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Braised carnitas are great for developing rich flavor. Braise the pork covered in a Dutch oven for 2.5 hours or until tender, then shred and finish by broiling or pan-crisping the pork. This method gives you tender meat with excellent flavor and texture.
Testing Note: This method produced the richest flavor during testing, especially when using a heavy Dutch oven.
Instant Pot Carnitas
Total Time: About 1.5 hours
Here’s how to make carnitas tacos in the instant pot. Instant Pot carnitas are the fastest option when you want tender pork without a long cook time. Pressure cook the pork with the same seasonings, citrus, onion, garlic, and broth until tender, then shred and crisp in a skillet or under the broiler.
Expert Tip: Always crisp the pork after pressure cooking. This step is essential for getting the texture carnitas are known for.
For another hearty taco night option, try these steak picado tacos, made with tender steak simmered in a rich tomato and pepper sauce.
Best Tortillas for Pork Tacos
Corn tortillas are the traditional choice and pair best with the richness of pork. Flour tortillas are softer and work well for larger tacos.
Pro Tip: Always warm tortillas before serving to improve texture and prevent tearing.
Best Toppings for Shredded Pork Tacos
Tacos are best with fresh taco toppings that balance the richness of the pork. Classic toppings include pickled onions, pickled jalapenos, cilantro, guacamole, avocado, and sour cream.
Delicious sauce options – salsa verde is wildly popular, salsa roja, lime crema, cilantro lime crema, and avocado crema.
For a simple street taco-style plate, keep the toppings minimal with onion, cilantro, salsa, and lime.
Recipe Tips for Success
- Always crisp the meat. This is what gives this shredded pork its signature texture.
- Use the cooking liquid. It adds flavor when braising and reheating.
- Cook low and slow. Rushing the process can result in tougher pork.
- Don’t skip the fat. Pork shoulder has the right amount of fat to keep the meat juicy.
- Make it ahead. Carnitas are ideal for meal prep. Reheat and toast before serving.
Testing Note: Broiling works well, but skillet crisping consistently gave better control over texture. If you’re serving several taco fillings at once, crisp the carnitas last so they stay hot while grilled options like carne asada tacos and tacos al carbon rest.
What to Serve with Carnitas Tacos
Carnitas tacos pair well with Mexican-inspired side dishes that balance their rich, savory flavor. A classic pairing includes Mexican red rice or green rice, which add a light, fluffy contrast to the pork. Beans, such as refried beans or charro beans, bring a creamy and hearty element that rounds out the meal.
For something fresh, serve carnitas tacos with elote, a simple slaw, chips and salsa, guacamole, or a light avocado salad.
Storage and Reheating
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, warm the pork in a skillet over medium heat with a small amount of reserved cooking liquid or broth to keep it moist. Once heated through, let the edges crisp again for the best texture.
Carnitas Tacos
Equipment
Ingredients
SEASONING
- 2 tbsp chili powder
- 1 tbsp kosher salt
- 2 tsp Mexican oregano (*Note 1)
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp granulated garlic
- 2 tsp granulated onion
- 1 tsp ground black pepper
PORK CARNITAS (*Note 2)
- ¼ cup lard or avocado oil
- 3-4 lb pork shoulder, cut into 4" pieces (*Note 2)
- 1 cup diced yellow onion
- 1-2 tsp minced garlic
- 1 large orange, juiced
- 4-5 cups chicken stock (*Note 3)
Instructions
STOVETOP DIRECTIONS
- Combine all the seasoning ingredients in a small bowl. Add the chunks of pork and seasoning mix to a large mixing bowl and toss to evenly coat.
- Add lard or avocado oil to a large dutch oven over high heat. Add half the pork chunks to the dutch oven and brown on all sides. Transfer to the previously used large mixing bowl. Repeat until all pieces have been browned.
- Return all pieces to the dutch oven. Stir in onion, garlic, orange juice and chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 2.5 hours, or until tender.
- Use two forks to shred the meat in their juices. After shredding the pork, let the cooking liquid rest for a 10-15 minutes so the fat rises to the top, then skim off most of it.
- Broil (Optional Step) – Using a slotted spoon, transfer the shredded pork to a baking sheet, drizzle with about ½-1 cup of the cooking juice and broil on high for 6-7 minutes to crisp up.
SLOW COOKER CARNITAS
- Combine all the seasoning ingredients in a small bowl. Add the chunks of pork and seasoning mix to a large mixing bowl and toss to evenly coat.
- Transfer the pork to the slow cooker and add the diced onions, garlic and orange juice. (The slow cooker version does not need chicken stock).
- Cook on low for 8-10 hours or high for 5-6 hours. Use two forks to shred the meat in their juices. After shredding the pork, let the cooking liquid rest for a 10-15 minutes so the fat rises to the top, then skim off most of it.
- Broil (Optional Step) – Using a slotted spoon, transfer the shredded pork to a baking sheet, drizzle with about ½-1 cup of the cooking juice and broil on high for 6-7 minutes to crisp up.
WARM THE TORTILLAS
- Stovetop (Preferred Method): Heat a griddle over medium high heat. Place the tortillas directly on the pan for 45 seconds before flipping and cooking for another 30 seconds. If the tortilla isn't quite soft enough, keep on the griddle until to your liking. Remove and set aside until ready to serve.
- Microwave: Wrap 3-4 tortillas in a slightly damp paper towel and microwave in 30 second increments. Once softened to your preference, remove and set aside until ready to serve.
ASSEMBLE THE TACOS
- Pile approx. 2-2½ oz of meat onto the tortilla and top with the taco toppings you prefer. Garnish with chopped cilantro and fresh lime juice and serve. Enjoy!