Mexican Shredded Pork Carnitas Tacos
Delicious shredded pork carnitas tacos, tender and crispy, seasoned with authentic Mexican flavors. Perfect for a family dinner or taco night.
Servings 8
Equipment
- Slow cooker or heavy-bottomed pot (for slow cooking)
- Large skillet (for crisping)
Ingredients
For the Pork Carnitas:
- 3 lbs pork shoulder cut into large chunks
- 1 onion quartered
- 4 garlic cloves smashed
- 1 orange juiced (keep the halves)
- 1 lime juiced
- 1/2 cup chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder optional
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 tbsp lard or vegetable oil for crisping
For the Tacos:
- Corn tortillas warmed
- 1/2 cup fresh cilantro chopped
- 1/2 cup white onion finely chopped
- Lime wedges for serving
Instructions
Prepare the Pork:
- Place pork chunks in a slow cooker or large pot. Add the quartered onion, smashed garlic, orange juice (and spent halves), lime juice, chicken broth, cumin, oregano, salt, pepper, and bay leaves.
Slow Cook the Pork:
- Slow Cooker: Cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shredded with a fork.
- Stovetop/Oven: Bring the mixture to a simmer, cover, and cook on low heat for 2.5 to 3 hours until tender.
Shred the Pork:
- Once the pork is fully cooked, remove it from the pot and shred using two forks. Discard any large pieces of fat. Reserve some cooking liquid.
Crisp the Pork:
- Heat lard or oil in a large skillet over medium-high heat. Add shredded pork in batches, pressing it into the skillet. Let it brown and crisp for 3-4 minutes per batch, spooning in some reserved cooking liquid for added moisture and flavor.
Assemble the Tacos:
- Warm the corn tortillas and top each with crispy pork. Garnish with fresh cilantro, onions, and a squeeze of lime juice.
Notes
Tips and Variations: For a Spicier Option: Add chopped jalapeños or serrano peppers to the pork while cooking.
Make it Gluten-Free: This recipe is naturally gluten-free as long as you use corn tortillas. Slow Cooker Shortcut: Set your slow cooker in the morning, and by dinner, the pork will be perfectly tender and ready for crisping.
Cultural Note: Carnitas originates from the Michoacán region of Mexico, where it's traditionally slow-cooked and fried to get that perfect balance of tender and crispy pork.
Storage: Storage: Store leftover pork carnitas in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet over medium heat for 5-7 minutes to re-crisp the pork, or warm in the oven at 350°F for 10-15 minutes.
Allergen Information: Contains: None (naturally dairy-free, gluten-free, and nut-free).