Carnitas Tacos

These carnitas tacos are made with juicy pork shoulder, slow-cooked until tender, then crisped for golden edges. Serve with warm tortillas, salsa, onions, cilantro, and lime.

Course Dinner

Cuisine Mexican

Keyword Pork Recipes

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 145kcal

Author Darcey Olson

Cost $16

Equipment

Dutch Oven

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!

Notes

Note 1 - If you don't have Mexican Oregano, sub in regular oregano.

Note 2 - You can also make Instant Pot Carnitas in place of the stovetop or slow cooker.

Note 3 - Pork shoulder is ideal, but you can use pork belly as well. Pork loin and pork tenderloin have less fat so the end product won't be as tender and juicy.

Note 4 - You do not need chicken stock if using the slow cooker.

STORAGE TIP - Scrap the excess fat out of the juices before storing to make storage and re-heating easier.

Nutrition