Mexican Tacos de Carnitas

Succulent, slow-cooked pork wrapped in a warm tortilla—Tacos de Carnitas are a celebration of flavor and tradition. Bursting with rich, citrusy notes and savory spices, these tacos are the epitome of comfort food with a festive flair. Whether you’re hosting a backyard gathering or simply craving a soulful family dinner, this dish never disappoints.

Ingredients You’ll Need

  • 3.5 lbs pork shoulder or butt
  • 1 onion, quartered
  • 4 cloves garlic, peeled
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • Juice of 2 oranges
  • Water, as needed to cover
  • Corn tortillas, for serving
  • Toppings: Fresh cilantro, diced onion, lime wedges

How to Make Carnitas Tacos

  1. Combine Ingredients: In a large heavy pot or Dutch oven, combine the pork, onion, garlic, spices, bay leaves, and fresh orange juice.
  2. Simmer Slowly: Pour in enough water to cover the pork. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2–3 hours, until the meat is meltingly tender.
  3. Shred the Meat: Transfer the pork to a cutting board and shred using two forks.
  4. Crisp It Up (Optional but Highly Recommended): In a skillet, heat a splash of oil and fry the shredded meat until the edges become golden and crispy.
  5. Assemble Tacos: Warm the tortillas, add the carnitas, and top with cilantro, onion, and a squeeze of lime.

Prep & Nutrition

  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Servings: 6–8
  • Calories: Approx. 300 per taco

Why You’ll Love This Recipe

  • 🌮 Authentic Mexican taste
  • 🥩 Juicy pork with crispy edges
  • 🎉 Perfect for parties, weeknights, or taco Tuesdays
  • 🔄 Easy to customize with different meats or toppings
  • 🍋 Pairs beautifully with citrus and spice

Carnitas Variations to Try

  • Classic Carnitas – Traditional and unbeatable
  • Chicken Carnitas – Leaner, lighter alternative
  • Beef Carnitas – A hearty twist for meat lovers
  • Vegetarian Version – Use jackfruit or mushrooms for plant-based tacos
  • Seafood Carnitas – Try shrimp or flaky fish with a citrus marinade

Pro Tips for Irresistible Carnitas

  • Use lard or pork fat for extra authenticity
  • Don’t rush—slow cooking is key to tenderness
  • Crisp in a hot skillet for those delicious golden edges
  • Double layer tortillas for sturdy, mess-free bites
  • Finish with fresh toppings for a burst of flavor

What to Serve with Carnitas Tacos

Round out your meal with:

  • Mexican rice or cilantro-lime rice
  • Refried or black beans
  • Guacamole or sliced avocado
  • Roasted salsa or pico de gallo
  • Lime wedges for brightness

🧊 Storage & Reheating

  • Store leftover carnitas in an airtight container in the fridge for up to 3 days
  • Reheat in a skillet to bring back the crispiness
  • Freeze for up to 3 months in freezer-safe containers

FAQ: Carnitas Edition

Q: Can I make carnitas in a slow cooker?
A: Absolutely! Cook on low for 8 hours or high for 4–5 hours for juicy, fall-apart pork.

Q: Which cut of pork is best?
A: Pork shoulder or pork butt are ideal—they’re marbled and flavorful.

Q: Should I marinate the pork?
A: It’s optional, but marinating overnight enhances flavor depth.

Q: Can I make it spicy?
A: Yes! Add jalapeños, chipotle powder, or hot salsa to bring the heat.

Q: Are carnitas gluten-free?
A: Yes—just be sure to use gluten-free corn tortillas.

Conclusion:

Mexican Tacos de Carnitas are more than just a meal—they’re an experience. From the tender, juicy pork to the crisped-up edges and zesty toppings, every bite tells a story of tradition, warmth, and bold flavor. Customize them, serve them, savor them—these tacos are sure to win hearts at any table.

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