Pork Carnitas Tacos Recipe- Mexican Special
The Pork Carnitas Tacos recipe brings vibrant Mexican flavor to your table with tender pork shoulder slow-cooked in orange, lime, garlic, cumin, and oregano until it falls apart. Once shredded and optionally crisped, the meat is loaded into warm corn tortillas and topped with diced onion, fresh cilantro, tangy salsa, and a squeeze of lime. Ideal for weeknight dinners, casual gatherings, or fiesta meals, these tacos deliver juicy, citrusy, spicy, and crisp textures in every bite.
- Prep Time15 min
- Cook Time8 hr
- Total Time8 hr 15 min
Pork Carnitas Tacos Ingredients :
- 2-3 lbs pork shoulder, cut into chunks
- 1 onion, quartered
- 4 cloves garlic, minced
- Juice of 1 orange (plus peels)
- Juice of 1 lime
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- Corn tortillas
- Toppings: diced onions, cilantro, lime wedges, salsa
How to make Pork Carnitas Tacos :
Prepare Ingredients: Cut pork shoulder into chunks and quarter the onion.
Combine in Slow Cooker: Add pork, onion, minced garlic, orange juice, lime juice, spices, and bay leaf.
Cook: Set on low for 8 hours or high for 4 hours until tender.
Shred and Crisp: Remove pork, shred it, and optionally crisp in a skillet for added texture.
Serve: Fill warm corn tortillas with carnitas and desired toppings.
Recipe Notes:
For deeper flavor, sear the pork shoulder before slow cooking to develop a golden crust.
Use low heat in the slow cooker and cook long (≈ 8 hours) so the pork becomes tender enough to shred easily.
Once shredded, crisp the meat in a hot skillet for extra texture and caramelization.
Warm the corn tortillas before serving to prevent them from tearing and to enhance flavor.
Keep toppings simple—diced onion, cilantro, and salsa add freshness and contrast.
Squeeze fresh lime juice just before eating for a citrusy kick.
Store leftovers with meat and toppings separate so the tortillas stay strong.
Freeze shredded pork in portions so you can quickly reheat and assemble tacos later.
