Carnitas Flour Tacos with Onion and Cilantro
Unleash the bold, authentic flavors of Mexican cuisine with these irresistible Carnitas Flour Tacos with Onion and Cilantro. Featuring slow-cooked pork shoulder infused with fragrant spices like cumin, oregano, and bay leaves, this recipe creates tender, melt-in-your-mouth carnitas that caramelize beautifully for a golden, crispy finish. Bright citrus notes from orange and lime juices add a zesty touch, while fresh toppings of diced onion and chopped cilantro bring vibrancy and crunch to every bite. Served on warm, pliable flour tortillas, these tacos are perfect for a crowd-pleasing meal that showcases the art of Mexican street food. Ready in just over three hours, this recipe is an ideal choice for anyone craving rich, savory flavors and homemade comfort.
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Recipe Information
Ingredients
- 3 pounds pork shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 2 units bay leaves
- 1 unit medium onion
- 4 units garlic cloves
- 0.5 cup orange juice
- 0.25 cup lime juice
- 12 units flour tortillas
- 0.5 cup cilantro
- 0.5 unit white onion
- 2 tablespoons olive oil
Instructions
Cut the pork shoulder into large chunks and season with salt, pepper, cumin, and oregano.
Place the pork pieces in a large Dutch oven or heavy pot. Add bay leaves, a peeled and halved medium onion, and the garlic cloves.
Pour the orange juice and lime juice over the pork pieces.
Add enough water to cover the pork by about 2 inches.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 2 1/2 hours, or until the pork is tender and shreds easily.
Remove the pork from the pot and discard the onion, bay leaves, and garlic.
Increase the heat to medium-high and cook uncovered until the liquid has evaporated and the pork begins to caramelize in its rendered fat, after about 20 to 30 minutes. Stir occasionally to prevent sticking.
As the pork caramelizes, shred it with forks into bite-sized pieces.
In a separate pan, heat olive oil over medium heat and warm the flour tortillas for about 30 seconds on each side to make them pliable.
Finely dice the white onion and roughly chop the cilantro.
Assemble the tacos by placing the carnitas on the warm flour tortillas, and top with diced onion and chopped cilantro.
Serve immediately and enjoy the delicious flavors of homemade carnitas tacos.
Nutrition Facts
Calories |
4556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 8583 mg | 373% | |
| Total Carbohydrate | 266.8 g | 97% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 22.8 g | ||
| Protein | 362.2 g | 724% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1192 mg | 92% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 5680 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
