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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.

Tacos de Carnitas packed with toppings.

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.

Marinading the pork in a bowl.
Searing the pork in a pan.

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.

Tin foiling the baking tray.
After slow cooking the pork butt its nice a tender and falling apart.

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.

After the pork is shredded.
Crisping the pork in a sauté pan.

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

Tacos de Carnitas on a white plate with herb and salsa toppings.

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.
Pickled red onions, finely sliced in a mixing bowl

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:

Tacos de Carnitas packed with toppings.

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
Prep Time 15 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours
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
 
 

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

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!
5 from 1 vote
Recipe Rating




PERUGINI4732

Saturday 2nd of January 2021

Thank you!!1

Jackslobodian

Tuesday 5th of January 2021

No Problem! I hope it was nice :)

Emmeline

Monday 21st of September 2020

I've been wanting to try making carnitas for a long time - and this recipe is so much simpler than most I've seen! This will be my weekend project!

Jackslobodian

Tuesday 6th of October 2020

Yes I loveee carnitas, I hope it all went well :)