These incredibly flavorful tacos are served with onions, fresh cilantro, and a squeeze of bright lime. Carnitas served with corn tortillas might be the best thing that ever happened to a piece of pork shoulder. The shredded meat makes this Mexican recipe rich and succulent. I serve them with guacamole and salsa.
A memorable taco
The first time I made and ate carnitas left me wondering what had taken me so long. It was a one-way trip, and I remember it to this day.
Carnitas is slow-cooked, well-seasoned pork shoulder with spices, lime and orange. It cooks in its own fat as it renders, creating a flavor out of this world. If you love pork, you will never forget the first time you eat this magical shredded pork.
Encased in a corn tortilla, with avocado or guacamole and fresh corn salsa on the side, they might be my favorite way to celebrate Cinco de Mayo. Add caramel flan for dessert, and I'm an extremely happy person.
If you're more into chicken, these chicken tinga tacos and spicy chicken taquitos might fit the bill.
Ingredient list
- Corn tortillas: homemade or store-bought. Flour tortillas also work if they're all you have.
- Pork shoulder: you want a piece that has some fat to add more flavor.
- Orange.
- Garlic cloves.
- Salt.
- Ground cumin or seeds.
- Ground coriander or seeds.
- Black pepper: freshly ground.
- Smoked paprika.
- Dried oregano.
- Taco spice mixture: optional instead of the spices mentioned above.
- Cooking oil.
- To serve: fresh cilantro, avocado, onion and lime wedges.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Steps to make carnitas tacos
The size of pork pieces should be no smaller than 1-inch chunks in order to cook slowly and remain juicy.
- The pork pieces must be cooked but still succulent and juicy. Don't let them dry out. The juices will be mixed with the shredded meat, and the remaining can be served on the side.
- Don't be tempted to pile on too much shredded pork, or it will be difficult to bite into the taco.
Kitchen Notes
- Choose the right cut of pork: opt for well-marbled cuts like pork shoulder (my favorite) or pork butt, as they become tender and flavorful when slow-cooked, making them ideal for carnitas.
- Season generously—don't skimp on the seasonings. The pork will marinate as it slowly cooks, and it needs to be flavorful to make the best tacos.
- Use fresh toppings: top your tacos with fresh, vibrant toppings like diced onions, cilantro, avocados and tomatoes and a squeeze of lime to balance the richness of the carnitas with bright flavors.
- Crispy carnitas: for crispier edges, transfer the shredded pork to a skillet and cook it a bit longer after simmering, allowing the edges to caramelize and become crispy. Be careful not to dry it too much or make sure to add enough of the remaining roasting juices to moisten them.
- Use the carnitas as a filling for other Mexican dishes like enchiladas, burritos and taquitos. Or serve it over fried rice.
Storage
- Refrigeration: any leftover carnitas can be stored in an airtight container or well-covered in plastic wrap in the refrigerator for 3-4 days. Assemble the tacos as needed to prevent sogginess.
- Separate components: if making ahead, store before assembling the tacos. Keep the carnitas, tortillas, and toppings in separate containers to maintain freshness and prevent sogginess.
- Reheating: to reheat the carnitas mixture, warm them gently in a skillet over medium heat or in the microwave until heated through. Stir occasionally to ensure even heating.
- Tortilla storage: store tortillas in a resealable plastic bag or a tortilla warmer to keep them soft and pliable. You can also warm them briefly in a skillet or microwave before serving.
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Tacos de Carnitas (shredded pork)
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Ingredients
- 1 ½ pounds pork shoulder, cut into large pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder, or smoked paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon dried oregano
- 2 tablespoons of cooking oil
- 3 garlic cloves, peeled and halved
- 2 oranges
- 6 corn tortillas
- 1 cup chopped onion
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 350°F (180°C).
- Mix ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon ground cumin, ¼ teaspoon chili powder, ¼ teaspoon ground corianderand ¼ teaspoon dried oregano in a small bowl. Coat each piece of 1 ½ pounds pork shoulder on all sides.
- Heat 2 tablespoons of cooking oil in a frying pan or skillet and brown the pork at high temperature on all sides for about 2 minutes, or until it's seared outside (crisp crust) while the meat remains raw inside.
- Transfer the pork to a roasting pan where the pork pieces fit snugly. Add 3 garlic cloves halved in between.
- Squeeze 1 orange and pour the orange juice over the meat. Cut the remaining 1 orange into pieces and scatter them around the pork. Add a little more water to barely cover the pork.
- Cover the pan with foil and roast in the oven for about 2 hours, turning it around a few times. If after 2 hours the pork shoulder is not as soft as you want it to be (it will depend on how large the pieces are), you can cook it more.
- Remove from the oven, remove the foil and transfer the pork to a plate, reserving the pan juices. Using two forks, shred the pork pieces right there in the pan. Transfer the juices to a saucer or jar.
- Lightly fry 6 corn tortillas on both sides, brushing them a little with the roasting juices.
- Place 3-4 tablespoons of pulled pork on half of the tortilla and moisten with some of the remaining roasting juices. Don't be tempted to pile on too much shredded pork or it will be difficult to bite into the taco.
- Top the tacos with 1 cup chopped onion and 2 tablespoons chopped fresh cilantro, dividing evenly. Squeeze over 2 tablespoons lime juice. Fold in half and arrange on a serving platter.
- Serve surrounded by one or several of the following: remaining sauce, sour cream, black beans, avocado slices, salsa or tomato, lime wedges and fresh cilantro.
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