Carnitas Tacos
These mouthwatering Carnitas Tacos are made with juicy slow-cooked pork that’s finished under the broiler for the best crispy texture. They’re easy to make, totally hands-off, and full of authentic flavor!
Servings: 6 people
Equipment
Ingredients
- 3.5 pounds pork shoulder skinless and boneless
- 3 garlic cloves chopped
- 1 teaspoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 small white onion chopped
- 1 orange juiced
- 1 jalapeno pepper deseeded and finely diced
- Salt and black pepper to taste
- Toppings: chopped red onion, finely chopped cilantro, 6 tortillas and limes.
Instructions
- Prepare Pork Shoulder: Cut the pork shoulder into chunks and place in a slow cooker or large pot.
- Season Pork: Add the chopped garlic, chili powder, dried oregano, ground cumin, and a generous amount of salt and black pepper to the pork. Mix well to coat.
- Add Remaining Ingredients: Stir in the chopped onion, orange juice, and finely diced jalapeño pepper.
- Slow Cook: Cover and cook on low for 8 hours or until the pork is tender and easily shreds.
- Shred Pork: Once cooked, shred the pork with two forks and mix it with the juices in the pot.
- Crisp Carnitas: For extra crispy carnitas, spread the shredded pork on a baking sheet and broil in the oven for 7-10 minutes, stirring occasionally, until edges are crispy.
- Prepare Tacos: Warm the tortillas. Fill each tortilla with the carnitas and top with chopped red onion, finely chopped cilantro, and a squeeze of lime.
Notes
- Warm the tortillas before assembling your tacos so they don’t break.
- Use fresh ingredients for the most authentic flavor.
- You can skip the broiler and crisp the pork on the stovetop if preferred.
Nutrition
Serving: 1/6 | Calories: 392kcal | Carbohydrates: 14g | Protein: 45g | Fat: 14g | Cholesterol: 140mg | Sodium: 1392mg | Potassium: 1445mg | Fiber: 2g | Sugar: 6g