Carnitas Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
9 hrs
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Total Time
9 hrs 10 mins
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Servings
12
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Calories
225 kcal
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Course
Main Course
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Cuisine
Mexican
Carnitas Tacos
Description
This carnitas recipe uses a 4-pound boneless, skinless pork butt rubbed with a mixture of garlic salt, pepper, oregano, cumin, and olive oil before slow cooking. The pork cooks with minced garlic, chopped onion, jalapeno, and a combination of orange and lime juice, which tenderize the meat and infuse citrus notes. After 6 to 10 hours of slow cooking, the pork is shredded and served on warmed corn or flour tortillas.
The texture is moist and tender from slow cooking, with the rub delivering an herby and mildly spicy flavor. Toppings like pico de gallo, salsa, lettuce, tomatoes, sour cream, or lime wedges provide additional freshness and variety.
These tacos are suitable for a casual meal and can be prepared ahead of time. They store well in the refrigerator for about 4 days and can be frozen for 2-3 months. Reheating in a covered pan or slow cooker preserves moisture, and a quick broil can crisp the edges if desired.
Ingredients
- 4 pounds pork butt boneless, skinless
- 2 teaspoons garlic salt with parsley flakes
- 1 teaspoon black pepper
- 4 teaspoons garlic minced
- 1 onion chopped
- 1 jalapeno pepper deseeded, chopped
- ½ cup orange juice
- ¼ cup lime juice
- tortillas corn or flour
- toppings
Rub Ingredients
- 1 tablespoon oregano
- 1 tablespoon cumin ground
- 1 tablespoon olive oil
Instructions
- Combine rub ingredients in a small bowl and sit aside.
- Dry pork butt and rub garlic salt and pepper all over it. Put rub ingredients on pork butt and place in a slow cooker, with the fat side up.
- Add minced garlic, onion, and jalapeno, and top with lime and orange juices.
- Cook on HIGH for 6 hours or LOW for 9-10 hours.
- Let cool for 20 minutes before shredding making sure to discard any big chunks of fat.
- Add to warmed tortillas and add any toppings desired (pico, salsa, lettuce, tomatoes, sour cream, or lime wedges).
Notes
- Store cooked carnitas in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers in freezer-safe containers for 2-3 months.
- Reheat gently in a crockpot or covered pan to maintain moisture.
- For crisp edges, broil reheated carnitas for 1-2 minutes carefully to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 91mg | 30% |
| Sodium | 488mg | 20% |
| Potassium | 571mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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