My first encounter with truly incredible carnitas tacos wasn’t in a fancy restaurant, but at a bustling taqueria in Southern California. The scent of slow-cooked pork, warm tortillas, and fresh cilantro filled the air, and with that first bite, I understood the magic. It wasn’t just the tender, savory pork, but the symphony of toppings that elevated it to something extraordinary. If you’re ready to recreate that magic at home and discover the secrets to crafting the ultimate carnitas taco feast, you’ve come to the right place.
Why you’ll love this dish
These aren’t just any tacos; these are carnitas tacos – a celebration of rich, crispy, and tender pork, perfectly complemented by a vibrant array of toppings. You’ll adore this dish for its incredible depth of flavor that comes from patiently slow-cooking the pork, transforming simple ingredients into something truly special. It’s perfect for a lively family dinner, a fun weekend gathering with friends, or even a cozy weeknight meal when you’re craving something hearty and satisfying. Plus, the interactive nature of building your own tacos makes it a hit with everyone, allowing each person to customize their plate to perfection.
> “I thought I knew tacos, but these carnitas tacos with all the suggested toppings were a game-changer! The pork was unbelievably tender, and each topping added a burst of fresh flavor. My family devoured them!” – A recent home cook.
Step-by-step overview
Making incredible carnitas tacos involves a few key stages: first, you’ll slowly braise pork shoulder until it’s fork-tender, allowing the fat to render and the meat to become intensely flavorful. Once cooked through, the pork is often crisped up, either under a broiler or in a hot pan, giving it those irresistible crunchy bits. Finally, you’ll warm your tortillas and assemble your tacos, layering the succulent carnitas with a vibrant selection of homemade and fresh toppings.
Key ingredients
To embark on your carnitas taco journey, you’ll gather these essential components:
For the Carnitas:
- Pork Shoulder (Boston Butt): About 3-4 pounds, cut into 2-inch chunks. This cut is perfect for slow cooking, yielding incredibly tender and flavorful meat.
- Lard or Vegetable Oil: Essential for braising and crisping the pork.
- Water or Broth: Enough to just cover the pork. Water works fine, but broth adds an extra layer of savory depth.
- Orange: Halved. The citrus subtly cuts through the richness of the pork and adds a classic Mexican flavor.
- Onion: Roughly chopped.
- Garlic: Several cloves, smashed.
- Salt: Kosher salt is best for seasoning the pork generously.
- Bay Leaves: For aromatic complexity.
For the Tacos and Toppings (8 Must-Try Ideas):
- Corn Tortillas: Small, soft, and warmed. The foundation of any great taco.
- Diced White Onion: Finely diced, offers a sharp, fresh bite.
- Chopped Cilantro: Fresh, vibrant, and a classic pairing.
- Salsa Verde: Tangy and bright, homemade or your favorite jarred variety.
- Pico de Gallo: Fresh tomatoes, onion, jalapeño, and cilantro – a burst of freshness.
- Avocado or Guacamole: Creamy, rich, and provides balance.
- Cotija Cheese: Crumbly, salty, and adds a perfect finishing touch.
- Lime Wedges: A squeeze of fresh lime juice brightens everything.
- Pickled Red Onions: Tangy, slightly sweet, and adds a beautiful color contrast.
- Jalapeños (fresh or pickled): For a customizable kick of heat.
Directions to follow
Here’s how you’ll bring these incredible carnitas tacos to life:
- Prepare the Pork: In a large, heavy-bottomed pot or Dutch oven, melt the lard or heat the oil over medium-high heat. Brown the pork shoulder pieces in batches until golden on all sides. This step adds a wonderful depth of flavor. Remove the browned pork and set aside.
- Braise the Carnitas: Return the browned pork to the pot. Add enough water or broth to just cover the pork. Stir in the salt, garlic, onion, bay leaves, and the halved orange. Bring to a simmer, then reduce the heat to low, cover, and cook for 2-3 hours, or until the pork is incredibly tender and easily shreds with a fork.
- Render and Crisp: Once the pork is tender, remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, until most of the liquid has evaporated and the pork begins to fry in its own rendered fat (or the added lard/oil). Stir and cook until many of the pieces are beautifully golden brown and crispy at the edges. Remove the orange halves and bay leaves.
- Shred the Pork: Once crisped to your liking, remove the pork from the pot and transfer it to a cutting board. Roughly chop or shred the carnitas, leaving some slightly larger, irregular pieces for texture.
- Warm the Tortillas: While the pork is still warm (or rewarm it gently), heat your corn tortillas on a dry skillet, griddle, or directly over a gas flame for about 15-30 seconds per side, until pliable and slightly charred in spots. Keep them warm in a tortilla warmer or wrapped in a clean kitchen towel.
- Assemble Your Tacos: Now for the fun part! Fill each warm tortilla with a generous helping of the crispy, tender carnitas.
- Add Your Toppings: Arrange your chosen toppings systematically. Start with a sprinkle of diced white onion and fresh cilantro, then add a spoonful of salsa verde or pico de gallo. Follow with a creamy dollop of avocado or guacamole, a crumble of Cotija cheese, and a squeeze of fresh lime juice. Don’t forget pickled red onions or jalapeños if you like.
Best ways to enjoy it
Carnitas tacos are best enjoyed immediately after assembly, allowing the warm, crisped pork to meld with the fresh, zesty toppings. They’re a fantastic centerpiece for a build-your-own taco bar, letting everyone customize their perfect bite. Serve them with a side of Mexican rice, black beans, or a simple green salad to complete the meal. A refreshing agua fresca or a cold cerveza makes for the perfect beverage pairing.
Keeping leftovers fresh
If you happen to have any leftover carnitas (a rare occurrence!), store the pork separately from the toppings. Place the cooked and cooled carnitas in an airtight container in the refrigerator for up to 3-4 days. The toppings, such as salsa and guacamole, are best used fresh but can be stored separately for a day or two. To reheat the carnitas, spread them in a single layer on a baking sheet and warm in a 350°F (175°C) oven until heated through and slightly re-crisped, or gently warm in a skillet on the stovetop. Avoid reheating with a microwave, as it can make the pork less succulent.
Helpful cooking tips
- Don’t Rush the Braise: The key to tender carnitas is slow cooking. Let the pork simmer gently for the full time – rushing this step will result in tough meat.
- Crispiness is Key: After braising, don’t skip the crisping step. This is what truly elevates carnitas from just “shredded pork” to “carnitas.” You can do this in the pot, under a broiler, or in a separate hot skillet for maximum crispy bits.
- Season Generously: Pork needs a good amount of salt. Don’t be shy during the initial seasoning or when building your tacos.
- Warm Tortillas Properly: Cold, brittle tortillas will break. Warming them makes them pliable and enhances their flavor.
- Prep Toppings Ahead: To make assembly a breeze, chop all your fresh toppings (onions, cilantro, make salsa) while the pork is cooking.
Creative twists
While the classic carnitas taco with the suggested toppings is divine, feel free to experiment:
- Spicy Kick: Infuse your carnitas braising liquid with dried chiles like anchos or guajillos for a deeper, spicier flavor.
- Fruity Twist: Instead of just orange, experiment with a slice of apple or pineapple in the braising liquid for a subtle sweetness that complements the pork.
- Cheese Please: While Cotija is traditional, a sprinkle of Oaxaca cheese or even a mild cheddar can be delicious if you prefer meltier cheese.
- Slaw It Up: Add a simple cabbage slaw (shredded cabbage with lime juice and a dash of cumin) for extra crunch and tang.
- Different Salsa: Explore various salsas beyond verde and pico de gallo – a smoky chipotle salsa or a vibrant habanero salsa can add exciting new dimensions.
Common questions
How do I get my carnitas really crispy?
After the pork is fork-tender from braising, increase the heat to medium-high and let any remaining liquid evaporate. The pork will then fry in its own rendered fat. Stir it frequently and continue cooking until golden brown and crispy. For extra crispiness, you can transfer the shredded meat to a baking sheet and broil it for a few minutes, watching carefully to prevent burning.
Can I make carnitas in a slow cooker?
Absolutely! To make carnitas in a slow cooker, brown the pork pieces on the stovetop first for flavor, then transfer them to the slow cooker with the other braising ingredients (water/broth, orange, onion, garlic, salt, bay leaves). Cook on low for 6-8 hours or on high for 3-4 hours, until tender. Once cooked, remove the pork and crisp it up in a hot skillet or under the broiler, as described above.
What’s the difference between carnitas and pulled pork?
While both involve slow-cooked pork, carnitas traditionally involve simmering the pork in its own fat (or added lard) until tender, then crisping it up in that fat. This process gives carnitas its characteristic crispy edges and rich flavor. Pulled pork, particularly in BBQ styles, is typically braised or smoked until very tender and then shredded, often sauced, and doesn’t always have the same crispy finishing step as traditional carnitas.
Weeknight Crispy Carnitas Tacos
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Cutting board
- Baking sheet (optional)
- Cast-iron skillet (optional)
Ingredients
Pork Carnitas
- 3-4 lbs boneless pork shoulder (pork butt), cut into 2-inch chunks
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp lard or vegetable oil
- 2 cups water or chicken broth
- 1 orange halved
- 1 small onion quartered
- 4 garlic smashed
- 2 bay leaves (optional)
For Serving
- Corn or flour tortillas
- 1/2 cup fresh cilantro chopped
- 1/4 cup white onion finely diced
- 1 lime cut into wedges
- Salsa verde or roja to taste
Instructions
Pork Preparation
- Cut the pork shoulder into 2-inch cubes and season well with salt and black pepper.
- Sear the pork in batches in a large, heavy-bottomed pot with lard or oil until browned, then set aside.
Slow Cooking
- Return the seared pork to the pot, add water or broth to cover partially, then add the orange, onion, garlic, and bay leaves.
- Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours until very tender.
Crisping the Carnitas
- Remove the pork from the pot and discard the aromatics; simmer the cooking liquid to reduce slightly.
- Shred the pork with forks, then crisp it in the Dutch oven or a cast-iron skillet with a little lard until browned and caramelized, drizzling with reduced liquid for extra crispiness.
Assembly
- Warm tortillas in a dry skillet, over a flame, or in the microwave, then fill each with crispy carnitas.
- Garnish with cilantro, diced white onion, lime juice, and salsa, then serve immediately.