Carnitas Tacos
Savor the bold, authentic flavors of Mexico with these irresistible Carnitas Tacos. Tender, slow-cooked pork shoulder is infused with aromatic spices, zesty orange and lime juice, and simmered to perfection before being crisped up to golden brown deliciousness. Nestled on warm corn tortillas and garnished with fresh cilantro, chopped onion, creamy avocado slices, and a burst of lime juice, these tacos are a perfect balance of rich, savory, and bright flavors. Whether it’s a weeknight dinner or a weekend fiesta, this easy-to-follow recipe is a crowd-pleasing showcase of traditional carnitas. Plus, with a hands-free cooking time of just over 4 hours, you’ll get maximum flavor with minimal effort. Perfect for taco lovers, this recipe is your ultimate guide to creating authentic carnitas at home!
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Recipe Information
Ingredients
- 4 pounds pork shoulder (pork butt)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 0.5 teaspoons ground cinnamon
- 2 bay leaves
- 4 garlic cloves, minced
- 1 cup orange juice
- 0.25 cup lime juice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 16 corn tortillas
- 1 cup chopped onion
- 0.5 cup chopped fresh cilantro
- 4 lime wedges
- 2 avocado, sliced
Instructions
Trim excess fat from the pork shoulder and cut into 2-inch cubes.
In a large mixing bowl, combine salt, black pepper, cumin, oregano, and cinnamon. Add the pork cubes and coat them evenly with the spice mixture.
In a large Dutch oven, heat olive oil over medium-high heat. Brown the pork cubes on all sides, working in batches if necessary to avoid overcrowding.
Once browned, add garlic, bay leaves, orange juice, lime juice, and chicken broth to the pot. Bring the mixture to a simmer.
Cover the pot and transfer it to a preheated oven at 300°F (150°C). Let it cook for about 3 to 3.5 hours, or until the pork is tender and easily shredded.
Remove the pork from the oven. Using a slotted spoon, transfer the pork from the pot to a large bowl. Discard bay leaves and reserve the cooking liquid.
Shred the pork with two forks, adding some of the reserved cooking liquid back to keep it moist.
In a large skillet over high heat, add olive oil. Once hot, add the shredded pork in batches, cooking until the edges are crispy.
Warm corn tortillas in a dry skillet over medium heat or directly over a gas flame until slightly charred.
Assemble the tacos by placing crispy carnitas on the tortillas, and topping with chopped onion, cilantro, avocado slices, and a squeeze of lime juice.
Serve hot with additional lime wedges on the side.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1009 mg | 21% | |
*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.
