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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
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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
Made this recipe?I’d love to hear what you thought in the comments.