Super Tasty Carnitas Tacos
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8 tacos
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Calories
382 kcal
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Course
Main Course
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Cuisine
Mexican
Super Tasty Carnitas Tacos
Description
Super Tasty Carnitas Tacos start with pork shoulder rubbed generously with a spice mix including oregano, cumin, chili powder, salt, and pepper. The meat is slow-cooked with chopped garlic, onion, diced jalapeno, and orange juice, which adds a subtle citrus note that helps tenderize the pork. After cooking until it easily shreds, the pork is pulled apart and then briefly broiled with reserved cooking liquid to create slightly crisped edges while retaining moisture.
The resulting carnitas are juicy with a well-seasoned, slightly smoky flavor and crisped bits that provide textural contrast. Served in tortillas with fresh cilantro and diced red onion, these tacos bring together savory, tangy, and fresh flavors. Lime wedges add a zesty finish to balance the richness of the pork.
These tacos are well suited for casual dinners or gatherings and highlight slow cooking to maximize tenderness while finishing under the broiler for texture. Leftover carnitas can be refrigerated or frozen and reheated, maintaining their flavor and tenderness.
Ingredients
Carnitas Recipe
- 4 pounds pork shoulder skinless, boneless or butt
- 4 garlic chopped, cloves
- 2 teaspoon chili powder
- 1 tablespoon oregano dried
- 1 tablespoon cumin ground
- 1 yellow onion chopped
- 1 orange juiced
- 1 jalapeno pepper deseeded and finely diced
- 1 teaspoon salt
- ½ teaspoon black pepper
Carnitas Tacos
- ½ cup red onion finely diced
- ½ cup cilantro roughly chopped, fresh
- 6 tortillas
- lime for garnish
Instructions
Carnitas
- Mix and season the pork. In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then stir together. Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
- Add ingredients. Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on low for 8 to 10 hours, or high for 5 to 6 hours (until the meat falls apart)
- Shred the pork. Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. If the meat doesn't shred easily, just place it back in the slow cooker for another 30 minutes, or until it does shred easily. Don't get rid of the liquid as you will be using it later.
- Crisp the pork. Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender. Then broil for 5 to 10 minutes or until the meat becomes golden browned and crispy on the edges.
Carnitas Tacos
- Make the tacos. Serve immediately with tortillas, freshly diced onion, cilantro, and a squeeze of lime juice. Note: you'll likely have have leftover carnitas. You can make more tacos or enjoy the carnitas in burritos or on salads. You can also store it in the fridge and then reheat to enjoy later.
Notes
- Leftover carnitas keep well in a sealed container in the refrigerator for 4 to 5 days.
- For longer storage, freeze carnitas in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat gently to preserve moisture—adding some reserved cooking liquid during reheating helps maintain tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 53g | 106% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 136mg | 45% |
| Sodium | 567mg | 24% |
| Potassium | 970mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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