4.9 from 63 votes
Super Tasty Carnitas Tacos
Super Tasty Carnitas Tacos feature slow-cooked pork shoulder seasoned with a blend of dried oregano, cumin, chili powder, garlic, and fresh jalapeno, then simmered with orange juice and onion until tender. The pork is shredded and broiled with its cooking juices to develop a moist texture with crispy edges, creating a balance of tender and crisp meat. Assembly involves topping warm tortillas with the carnitas, diced red onion, and fresh cilantro, finished with a squeeze of lime for brightness.
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings:
8
tacos
Calories:
382 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 tacos
Amount Per Serving
Calories 382
% 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.