Carnitas Tacos

Indulge in the irresistible flavors of authentic Carnitas Tacos, a Mexican street food favorite brought to life in your own kitchen. This recipe transforms a tender pork shoulder into golden, crispy, and juicy bites, perfectly seasoned with a rich blend of cumin, oregano, cinnamon, and fresh citrus juices. Slowly braised in a Dutch oven with garlic and bay leaves, the pork becomes melt-in-your-mouth tender before being crisped to perfection in a skillet. Served on warm, charred corn tortillas and topped with freshly chopped onions, cilantro, creamy avocado slices, and a squeeze of lime, these tacos are a celebration of vibrant textures and bold flavors. Easy to prepare yet bursting with authentic taste, this recipe is perfect for family dinners, parties, or taco nights. Transport your taste buds to the streets of Mexico with these crowd-pleasing Carnitas Tacos!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 8

Ingredients

• 4 pounds pork shoulder (pork butt)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon cumin
• 2 teaspoons dried oregano
• 0.5 teaspoons ground cinnamon
• 2 bay leaves
• 4 garlic cloves, minced
• 1 cup orange juice
• 0.25 cup lime juice
• 2 cups chicken broth
• 2 tablespoons olive oil
• 16 corn tortillas
• 1 cup chopped onion
• 0.5 cup chopped fresh cilantro
• 4 lime wedges
• 2 avocado, sliced

Directions

Step 1

Trim excess fat from the pork shoulder and cut into 2-inch cubes.

Step 2

In a large mixing bowl, combine salt, black pepper, cumin, oregano, and cinnamon. Add the pork cubes and coat them evenly with the spice mixture.

Step 3

In a large Dutch oven, heat olive oil over medium-high heat. Brown the pork cubes on all sides, working in batches if necessary to avoid overcrowding.

Step 4

Once browned, add garlic, bay leaves, orange juice, lime juice, and chicken broth to the pot. Bring the mixture to a simmer.

Step 5

Cover the pot and transfer it to a preheated oven at 300°F (150°C). Let it cook for about 3 to 3.5 hours, or until the pork is tender and easily shredded.

Step 6

Remove the pork from the oven. Using a slotted spoon, transfer the pork from the pot to a large bowl. Discard bay leaves and reserve the cooking liquid.

Step 7

Shred the pork with two forks, adding some of the reserved cooking liquid back to keep it moist.

Step 8

In a large skillet over high heat, add olive oil. Once hot, add the shredded pork in batches, cooking until the edges are crispy.

Step 9

Warm corn tortillas in a dry skillet over medium heat or directly over a gas flame until slightly charred.

Step 10

Assemble the tacos by placing crispy carnitas on the tortillas, and topping with chopped onion, cilantro, avocado slices, and a squeeze of lime juice.

Step 11

Serve hot with additional lime wedges on the side.

Nutrition Facts

Serving size	(2866.3g)

Amount per serving	% Daily Value*
Calories	5590.1

Total Fat 259.0g	0%
Saturated Fat 81.1g	0%
Polyunsaturated Fat 16.9g
Cholesterol 1600.9mg	0%
Sodium 8508.9mg	0%
Total Carbohydrate 308.2g	0%
Dietary Fiber 46.2g	0%
Total Sugars 23.1g
Protein 467.9g	0%

Vitamin D 0IU	0%
Calcium 965.9mg	0%
Iron 31.8mg	0%
Potassium 8153.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 34.4%

Carbs: 22.7%