Tacos de Carnitas

These Tacos de Carnitas are everything you want in a taco—tender, juicy pork with perfectly crisp edges, packed into warm tortillas and finished with your favorite toppings. They’re ideal for casual family-style dinners or gatherings, and you can make them ahead and crisp just before serving.

Ingredient Notes & Substitutions

• Pork Shoulder: This cut is perfect for slow roasting thanks to its fat content and connective tissue. You can also use pork butt (Boston butt), which has a similar fat content and texture. If you need a leaner option, pork loin can work, but keep in mind they won’t be as rich or juicy.
• Orange Juice: Adds a subtle sweetness and acidity that balances the fat from the pork. Freshly squeezed is ideal, but bottled 100% orange juice also works.
• Garlic: Crushed garlic cloves infuse the cooking liquid. No need to peel or mince—just smash and toss them in.
• Oil: Used for searing the pork. Choose a natural oil with a high smoke point such as avocado oil, canola oil, or lard. These handle high heat well without burning and help develop a good sear.
• Ground Cumin: Adds warm, earthy flavor.
• Mexican Oregano: Brings a slightly citrusy, herbal flavor. If you don’t have it, regular oregano is a fine substitute.
• Sea Salt: Use to season the pork generously before roasting.
• Tortillas: Corn tortillas are traditional and provide great texture, but flour tortillas work if you prefer something softer or larger.
• Toppings: Some nice topping ideas include fresh salsa, lime wedges, chopped cilantro, pickled red onions, crumbled queso fresco and avocado.

Chef Tips

1. Sear the pork well before roasting – That golden crust adds depth of flavor that carries through the entire dish.
2. Use a deep baking tray and seal it tightly – Trapping steam helps the pork braise properly and stay tender.
3. Don’t skip the basting step – Basting halfway through ensures the pork stays juicy and evenly seasoned.
4. Crisp in batches – Crisping the pork in two rounds avoids overcrowding the pan and keeps the edges golden and crunchy.
5. Serve immediately after crisping – That contrast between juicy and crispy is best when hot from the pan.

Step by Step Instructions

1) Preheat the oven to 160°C (320°F).

2) In a medium mixing bowl, combine the pork shoulder with olive oil, cumin, oregano, and sea salt.

3) Heat a large sauté pan over high heat. Add the pork and sear for 2-3 minutes per side, or until deeply browned on both sides.

4) Transfer the seared pork to a deep baking tray. Add the orange juice and crushed garlic. Cover the tray tightly with aluminum foil and bake for 2 hours.

5) Remove the tray from the oven and carefully lift the foil. Spoon the cooking liquid over the pork 5 to 6 times. Reseal the tray with foil and continue baking for another 2½ to 3 hours, or until the pork is fork-tender and falling apart.

6) Transfer the cooked pork to a large mixing bowl. Use two forks to shred the meat. Reserve the cooking liquid for crisping.

7) Heat a large sauté pan over high heat. Add half the reserved cooking liquid and half the shredded pork. Stir frequently and cook for 3–4 minutes, until the edges are golden and crispy. Repeat with the remaining pork.

8) Warm the tortillas and fill with crispy carnitas. Add your favorite taco toppings and serve.

How to Pickle Red Onions

Here’s an easy recipe for people who want to add homemade pickled onions to their tacos. This recipe takes around 5 minutes to prep.

Ingredients

• 1 Red Onion
• 75ml Cider Vinegar
• 1tsp Sugar
• 1tsp Sea Salt

Method

1. Finely slice a red onion and place it in a mixing bowl.
2. In a small saucepan heat the vinegar, sugar & sea salt to a simmer. Mix the pickling liquid until the sugar has incorporated. Pour over the red onions.
3. Leave to pickle for at least 30 minutes.

Storage and Leftovers

Refrigerate: Store leftover carnitas in an airtight container in the fridge for up to 3 days.

Freeze: Let the pork cool completely, then portion it into freezer-safe containers or bags. Carnitas can be frozen for up to 3 months.

Reheat: For best texture, reheat in a hot pan with a splash of the reserved cooking liquid or a bit of oil. This helps bring back the crispy edges. You can also reheat in the oven or microwave, but the texture won’t be as crisp.

More Recipes You May Like:

• Mixed Bean Chilli
• Red Cabbage Sauerkraut
• Slow Cooker Goulash
• Smashed Avocado
• Tomato Relish

Tacos de Carnitas

Jack Slobodian

These carnitas tacos are juicy, crispy, and full of flavor. They work well for a casual family-style dinner or a weekend gathering. Set out the toppings and let everyone build their own tacos.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs 45 minutes mins

Total Time 5 hours hrs

Course Main Course

Cuisine Mexican

Servings 12 Small tortillas tacos or 6 large tortilla tacos

Calories 72 kcal

Equipment

• Large Sauté Pan
• Large Deep Baking Tray
• Large mixing bowl
• Medium mixing bowl

Ingredients

 

US CustomaryMetric

 

1x2x3x

Carnitas:

• 1 ½ lbs pork shoulder
• ¾ cup orange juice
• 5 garlic cloves crushed
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon Mexican oregano or regular oregano
• sea salt to taste

Suggested Taco Plating:

• small tortillas
• salsa
• lime wedges
• Sliced pickled red onions (optional – see notes for quick recipe)
• herbs

Cook ModePrevent your screen from going dark

Instructions

 

Preheat the Oven and Season the Pork:

• In a medium mixing bowl, combine the pork shoulder with olive oil, cumin, oregano, and sea salt.

Sear the Pork:

• Heat a large sauté pan over high heat. Add the pork and sear for 2-3 minutes per side, or until deeply browned on both sides.

Slow Roast:

• Transfer the seared pork to a deep baking tray. Add the orange juice and crushed garlic. Cover the tray tightly with aluminum foil and bake for 2 hours.

Baste the Pork:

• Remove the tray from the oven and carefully lift the foil. Spoon the cooking liquid over the pork 5 to 6 times. Reseal the tray with foil and continue baking for another 2½ to 3 hours, or until the pork is fork-tender and falling apart.

Shred the Pork:

• Transfer the cooked pork to a large mixing bowl. Use two forks to shred the meat. Reserve the cooking liquid for crisping.

Crisp the Pork:

• Heat a large sauté pan over high heat. Add half the reserved cooking liquid and half the shredded pork. Stir frequently and cook for 3–4 minutes, until the edges are golden and crispy. Repeat with the remaining pork.

Assemble and Serve:

• Warm the tortillas and fill with crispy carnitas. Add your favorite taco toppings and serve.

Notes

Quick Pickled Onions: Thinly slice red onions and soak in a mixture of vinegar, water, salt, and a pinch of sugar for 30 minutes.

Storage: Leftover carnitas can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Make-Ahead Tip: You can roast the pork a day ahead. Shred and chill, then crisp just before serving.

Nutrition

Calories: 72kcalCarbohydrates: 2gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 27mgPotassium: 160mgFiber: 0.1gSugar: 1gVitamin A: 37IUVitamin C: 8mgCalcium: 12mgIron: 1mg

Tried this recipe?Let us know how it was!