Pork Carnitas Tacos
Juicy, slow-cooked pork shoulder, simmered with citrus and spices until meltingly tender, then crisped to perfection. Served in warm corn tortillas with simple toppings, it's a taste of authentic Mexican street food you can make at home.
For 6 servings
5 steps. 195 minutes total.
- 1
Step 1
- a.Prepare and Season the Pork
- b.Pat the pork shoulder cubes completely dry with paper towels. This is crucial for getting a good sear.
- c.In a small bowl, combine the coarse salt, black pepper, Mexican oregano, and ground cumin.
- d.Rub the spice mixture evenly over all sides of the pork cubes.
- 2
Step 2
- a.Sear and Simmer the Pork
- b.In a large, heavy-bottomed pot or Dutch oven, melt the lard over medium-high heat until it shimmers.
- c.Carefully place the seasoned pork cubes in the pot in a single layer, ensuring not to overcrowd. Work in batches if necessary. Sear for 3-4 minutes per side, until a deep golden-brown crust forms.
- d.Return all the seared pork to the pot. Add the quartered onion, smashed garlic, and bay leaves.
- e.Squeeze the juice from the orange and lime halves directly into the pot, then add the squeezed rinds as well.
- f.Pour in the water. The liquid should come about halfway up the pork. Bring to a gentle simmer.
- g.Once simmering, reduce the heat to low, cover the pot, and cook for 3 to 3.5 hours. The pork is done when it is exceptionally tender and falls apart easily with a fork.
- 3
Step 3
- a.Shred the Pork
- b.Using a slotted spoon, carefully transfer the cooked pork to a large bowl or baking sheet. Discard the onion, garlic, citrus rinds, and bay leaves from the pot.
- c.Skim some of the fat from the top of the cooking liquid and reserve it for the next step. Reserve the remaining liquid as well.
- d.Using two forks, shred the pork into bite-sized pieces. Drizzle a few tablespoons of the reserved cooking liquid over the shredded meat to keep it moist.
- 4
Step 4
- a.Crisp the Carnitas
- b.Heat 1-2 tablespoons of the reserved pork fat (or lard) in a large cast-iron or non-stick skillet over medium-high heat.
- c.Add the shredded pork to the skillet in a single, even layer. Do not overcrowd the pan; work in batches for the best results.
- d.Let the pork cook undisturbed for 3-5 minutes, until the bottom becomes deeply browned and crispy.
- e.Flip the pork and cook for another 1-2 minutes to lightly crisp the other side. The goal is a mix of tender, juicy meat and crispy, caramelized bits.
- f.Transfer the crisped carnitas to a serving platter and keep warm while you crisp the remaining pork.
- 5
Step 5
- a.Assemble and Serve
- b.Warm the corn tortillas one by one on a hot, dry skillet (comal) for about 30-60 seconds per side, until they are soft and pliable.
- c.Pile a generous amount of the hot, crispy carnitas onto each warm tortilla.
- d.Top with a sprinkle of finely diced white onion and chopped fresh cilantro.
- e.Serve immediately with lime wedges on the side for squeezing over the tacos just before eating.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use lard (manteca). It has a high smoke point and adds a rich, savory taste that is characteristic of traditional carnitas.
- 2Don't skip the searing step. It builds a flavorful crust (Maillard reaction) that adds depth to the finished dish.
- 3The final crisping step is essential for the signature carnitas texture. Don't overcrowd the pan, as this will steam the meat instead of crisping it.
- 4A splash of Mexican Coca-Cola (made with real cane sugar) can be added during the simmering stage. The sugar helps with caramelization and adds a subtle sweetness.
- 5Carnitas are perfect for meal prep. You can complete the simmering and shredding steps ahead of time. Store the shredded pork in its cooking liquid in the fridge for up to 4 days, then crisp it just before serving.
Adapt it for your goals.
Protein Swap
While not traditional, you can make a similar dish using chicken thighs. Adjust the cooking time as chicken will cook faster than pork.
Topping IdeasTopping Ideas
Expand your toppings with crumbled cotija cheese, sliced radishes, pickled red onions, or your favorite salsa (like salsa verde or pico de gallo).
Spicy VersionSpicy Version
Add a couple of dried ancho or guajillo chiles to the pot during the simmering stage for a smoky heat. You can also add sliced jalapeños as a topping.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing muscle tissue, supporting immune function, and maintaining overall body health.
Rich in B Vitamins
Pork shoulder is packed with B vitamins, especially thiamine (B1), niacin (B3), and B12. These vitamins are crucial for converting food into energy, supporting nervous system function, and forming red blood cells.
Provides Key Minerals
This dish offers important minerals like selenium, a powerful antioxidant, and zinc, which is vital for immune health and wound healing.
Frequently asked questions
A serving of two Pork Carnitas Tacos contains approximately 450-550 calories, depending on the fat content of the pork and the size of the tortillas. This estimate includes the pork, tortillas, and standard toppings.