Perfect Carnitas Tacos Recipe
Craving authentic Carnitas Tacos? This easy recipe will show you how to make tender, crispy, and juicy slow-cooker pork carnitas with simple ingredients and bold Mexican flavors. Top with cilantro, chopped onion, and fresh lime juice for classic street-style tacos, or go all-out for an unforgettable taco night at home.
Servings: 16 tacos
Equipment
Ingredients
Carnitas Recipe
- 5 pounds Boneless pork butt cut into large 3-4-inch chunks
- 1 large white onion sliced
- 2 bay leaves
- 1½ tablespoon salt divided
- 2 teaspoon black pepper divided
- 1½ tablespoon Mexican oregano or regular oregano with ¼ teaspoon dried marjoram and ⅛ teaspoon or coriander
- 2 teaspoon ground cumin
- 6 cloves garlic minced
- 1 teaspoon chili powder
- 2 large oranges juiced (½ to ¾ cup)
- 2 large limes juiced (¼ to ⅓ cup)
- 2 chipotle chiles in adobo sauce or 1 tablespoon chipotle powder, optional
- 1 cup light Mexican beer - or chicken stock or chicken stock (gluten-free)
Carnitas Tacos
- 1 small white onion minced
- ½ cup fresh cilantro chopped
- 1-2 tablespoon fresh lime juice plus more for serving
- 34 corn tortillas
Instructions
Carnitas Recipe
- Season the pork and mix the sauce: Season the pork with salt and pepper. In a small bowl, combine 1 tablespoon of salt and 1½ teaspoons of black pepper with Mexican oregano, ground cumin, minced garlic, chili powder, fresh orange juice, lime juice, and beer (or chicken broth). Roughly chop the chipotles and add them to the bowl with 1-2 tablespoons of adobo sauce. Mix well to combine.
- Add the ingredients: Transfer the pork to a large slow cooker, top it with the sliced onion and bay leaves, and pour the sauce mixture over it.
- Slow cook until tender: Cover and cook on LOW for 8-10 hours (for best results) or on HIGH for 5-6 hours.
- Shred the pork and save the cooking liquid: Remove the pork from the slow cooker and let it rest for at least 15 minutes before shredding with two forks. Reserve the cooking liquid left in the slow cooker.
- Crisp the pork: Preheat the oven broiler to high. Spread the shredded pork evenly on a large baking sheet lined with foil. Drizzle a bit of the reserved cooking liquid over the meat to keep it juicy, then broil for 5-10 minutes, stirring halfway, or until the edges are browned and crisp to your liking.
Carnitas Tacos
- Make the tacos: Stack two warmed tortillas, then top with a generous spoonful of carnitas. Add onion, cilantro, and a squeeze of fresh lime juice, if desired.
Notes
Note: Nutritional information is an estimate.
Yield: This recipe starts with a 5-pound pork butt or pork shoulder, yielding approximately 3 to 3.5 pounds of tender, shredded pork after cooking. Using 2-3 ounces of carnitas per tortilla, this recipe will make around 16 to 25 carnitas tacos. The nutritional information is calculated for 16 tacos, each with a 3-ounce portion of cooked carnitas and two street-style corn tortillas.
How to heat tortillas:
- Stovetop: Heat a dry cast-iron skillet, griddle, or nonstick pan over medium-high heat. Cook each tortilla for 20–30 seconds per side until warm and slightly charred. Stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm.
- Open Flame (for smoky, charred edges and flavor): Place a tortilla directly over a gas burner flame for 5–10 seconds per side. Watch closely and use tongs to flip.
- Microwave (not recommended for corn tortillas): Wrap the tortillas in a damp towel and heat in short bursts.
Nutrition
Calories: 331kcal | Carbohydrates: 30g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 829mg | Potassium: 675mg | Fiber: 5g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 16mg | Calcium: 87mg | Iron: 3mg
