If you are craving a mouthwatering, flavorful taco experience, look no further than this Crispy Carnitas Tacos Recipe. Imagine slow-cooked, tender pork shoulder infused with aromatic spices, citrus brightness, and then crisped up to perfection for that unbeatable texture contrast. Each bite delivers a symphony of juicy, savory, and crispy notes that will have you reaching for seconds and thirds without hesitation. This recipe is a true celebration of Mexican comfort food that’s both approachable and irresistibly delicious.
Ingredients You’ll Need
Creating the perfect Crispy Carnitas Tacos Recipe is all about using a handful of simple, quality ingredients that work together to create layers of flavor and texture. Each plays an essential role, from tenderizing and seasoning the pork to adding brightness and a subtle kick of heat.
- Boneless pork shoulder (4-5 pounds): The hearty cut that becomes tender and juicy with slow cooking, perfect for shredding.
- Chili powder (1 tablespoon): Adds deep, smoky warmth that complements the pork beautifully.
- Dried oregano (2 teaspoons): Offers herbal brightness, connecting all the spices and aromatics.
- Ground cumin (2 teaspoons): Gives an earthy, slightly nutty background note that enhances the pork’s richness.
- Salt (2 teaspoons): Essential for seasoning and bringing out all the flavors.
- Black pepper (½ teaspoon): Adds a subtle but necessary kick to round out the spice mix.
- Chicken broth (½ cup): Keeps the pork moist and infuses savory depth as it cooks.
- Orange juice (juice from 1 large orange): Infuses bright citrus notes and tenderizes the meat.
- Lime juice (juice from 1 lime): Adds zing and balances the richness.
- Onion (1 medium, chopped): Brings savory sweetness and body to the cooking liquid.
- Jalapeño peppers (1-2, finely chopped): Adds a gentle spicy heat for authentic flavor.
- Garlic cloves (6, minced): Creates aromatic depth and a touch of pungency.
- Warmed corn tortillas: The perfect soft, slightly charred vessel for the crispy carnitas.
- Optional garnishes (lime wedges, red onions, avocado, cilantro): Customize your tacos exactly how you like.
How to Make Crispy Carnitas Tacos Recipe
Step 1: Prepare and Spice the Pork
Begin by preheating your oven to 300°F to set the stage for slow roasting. Cut the pork shoulder into manageable pieces but keep the delicious fat intact—it’s key to moist carnitas. Next, mix the chili powder, oregano, cumin, salt, and pepper in a bowl, then coat the pork evenly with this fragrant blend. This spice rub is the foundation for those incredible flavor layers.
Step 2: Layer the Aromatics and Liquids
Place the seasoned pork inside a Dutch oven, surrounding it with chopped onions, jalapeños, and minced garlic. Pour in the chicken broth, fresh orange juice, and lime juice to not only provide moisture but also infuse vibrant citrus brightness that contrasts perfectly with the rich pork. Cover and get ready for the magic of slow cooking.
Step 3: Slow Cook Until Tender
Cook the mixture covered for two hours, allowing the pork to absorb all those wonderful flavors and become tender. Then, remove the cover and continue cooking for another 1.5 hours until the meat is fall-apart tender. This patient slow roasting is where those melt-in-your-mouth textures develop, a crucial step for this Crispy Carnitas Tacos Recipe.
Step 4: Shred and Coat the Carnitas
Carefully remove the pork from the Dutch oven and shred it using two forks. Don’t toss out the cooking juices just yet—ladle about a cup over the shredded meat and toss to coat thoroughly. This step intensifies the flavor and keeps the carnitas juicy before the final crisping.
Step 5: Crisp Up the Meat
Now for the fun part: getting that irresistible crispy texture! You have two great options. The oven method involves broiling the shredded carnitas on a baking sheet until you see golden, crispy edges—check at five-minute intervals to avoid burning. Alternatively, use a skillet over medium-high heat to crisp the meat in batches, adding reserved fat or oil if necessary. Both methods deliver that perfect balance of tender inside and crispy outside that elevates this Crispy Carnitas Tacos Recipe to superstar status.
Step 6: Assemble and Enjoy
Warm your corn tortillas and pile on generous amounts of the crispy carnitas. The combination of juicy, tender pork with crisp bits folded inside soft tortillas is nothing short of heavenly. Garnish as you like and get ready to experience some serious taco joy.
How to Serve Crispy Carnitas Tacos Recipe
Garnishes
Adding the right garnishes turns your Crispy Carnitas Tacos Recipe into a vibrant fiesta for your taste buds. Fresh cilantro adds herbaceous brightness, while diced red onions bring crunch and sharpness. Creamy avocado balances the richness, and lime wedges offer that refreshing citrus kick that ties every bite together beautifully.
Side Dishes
To round out your taco spread, consider simple sides like Mexican rice, refried beans, or even a zesty cabbage slaw for crunch and color. These classics complement the rich carnitas and make your meal feel even more special and complete.
Creative Ways to Present
Feeling adventurous? Serve your carnitas in tostadas for extra crunch or stuff them into crunchy taco shells for a playful twist. For a lighter option, try wrapping the carnitas in lettuce leaves as a fresh, low-carb alternative. No matter how you present it, this Crispy Carnitas Tacos Recipe always shines.
Make Ahead and Storage
Storing Leftovers
Leftover carnitas keep beautifully in an airtight container in the refrigerator for up to four days. Make sure to stir the meat with some of the reserved cooking juices to keep it moist and flavorful. This way, your next taco or burrito will taste just as vibrant as the first.
Freezing
Freeze any extra carnitas in a freezer-safe container for up to three months. Portioning the meat before freezing makes it easier to thaw only what you need later. The cooking juices freeze well too, preserving all that delicious flavor and moisture.
Reheating
To reheat, warm the carnitas gently in a skillet over medium heat to revive that crispy edge, adding a splash of cooking juices or broth to prevent drying out. Alternatively, warm in the microwave covered loosely with a damp paper towel for moisture retention, then finish with a quick sear in a hot pan to crisp.
FAQs
What cut of pork is best for this Crispy Carnitas Tacos Recipe?
Boneless pork shoulder is ideal due to its fat content and connective tissue, which break down during slow cooking to produce tender, flavorful carnitas. Avoid leaner cuts like pork loin, as they tend to dry out.
Can I make this recipe in a slow cooker?
Absolutely! You can slow cook the pork with the same spices and liquids in a slow cooker on low for about 8 hours or until tender. Afterward, follow the crisping step in the oven or skillet for the best texture.
How do I adjust the spice level?
If you prefer milder carnitas, reduce or omit the jalapeños. For extra heat, add more chopped jalapeños or a pinch of cayenne pepper in the spice mix. The recipe is flexible to your taste!
Can I prepare carnitas ahead of time for a party?
Yes! Carnitas are perfect for making a day ahead. Prepare and crisp the pork, then store separately. Reheat and crisp again just before serving to impress your guests with fresh, flavorful tacos.
What are some good alternatives to corn tortillas?
If you’re allergic or want variety, flour tortillas or crispy taco shells work well too. For a low-carb option, try large lettuce leaves or jicama wraps for a fresh, crunchy contrast.
Final Thoughts
This Crispy Carnitas Tacos Recipe is a joyful celebration of flavor, texture, and tradition wrapped into one irresistibly delicious dish. Whether you’re enjoying a casual weeknight dinner or entertaining friends, these tacos promise to deliver unforgettable taste and satisfaction. I can’t wait for you to try this and fall in love with carnitas all over again!
Print
Crispy Carnitas Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This classic Carnitas recipe features tender, slow-cooked pork shoulder seasoned with a flavorful blend of chili powder, oregano, cumin, and citrus juices. After slow braising in the oven, the pork is shredded and optionally crisped up in the oven or a skillet to achieve delightful crispy edges. Perfect for tacos or as a hearty main dish, this recipe yields juicy, delicious pork carnitas with authentic Mexican flair.
Ingredients
Main Ingredients
- 4–5 pounds boneless pork shoulder
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1/2 teaspoon black pepper (or to taste)
- 1/2 cup chicken broth
- Juice from 1 large orange
- Juice from 1 lime
- 1 medium onion, chopped
- 1–2 jalapeno peppers, finely chopped
- 6 cloves garlic, minced
For Serving (Optional)
- Warmed corn tortillas
- Lime wedges
- Red onions
- Avocado
- Cilantro
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) for slow roasting the pork.
- Prepare Pork: Cut the pork shoulder into 4 smaller pieces, removing any string but keeping all the fat intact for flavor and moisture.
- Season Pork: Mix chili powder, oregano, cumin, salt, and pepper in a small bowl. Coat the pork pieces evenly with this spice blend and place in a Dutch oven.
- Add Aromatics and Liquids: Add chopped onions, jalapenos, minced garlic, chicken broth, orange juice, and lime juice around and over the pork.
- Cook Covered: Cover the Dutch oven and cook in the oven for 2 hours to allow the pork to slowly braise and absorb flavors.
- Uncover and Continue Cooking: Remove the lid and cook for an additional 1.5 hours until the pork is fall-apart tender and the liquid has reduced.
- Shred Pork: Transfer the cooked pork onto a baking sheet and shred it using two forks. Pour about a cup of the leftover cooking liquid over the shredded meat and toss it to coat thoroughly.
- Crisp the Carnitas: Choose one method to crisp the pork for enhanced texture:
Method 1 – Oven: Move an oven rack to the top third, set oven to broil, and broil the shredded pork for about 5 minutes or until crispy bits form, checking often.
Method 2 – Skillet: Heat a skillet over medium-high heat, add shredded pork and some cooking juices or a little oil if needed, and cook until one side crisps up. Repeat in batches as necessary. - Serve: Serve the carnitas warm in corn tortillas with your choice of lime wedges, chopped red onions, avocado, and cilantro for authentic tacos.
- Store Leftovers: Save any remaining cooking juices and mix them with leftover shredded pork to keep it moist. The juices will solidify when cooled, turning into delicious lard that can be reused.
Notes
- For an alternative slow cooker method, cook the pork on low for 8 hours instead of using the oven.
- Adjust the amount of jalapenos to control the heat level according to your preference.
- Leaving fat on the pork shoulder is crucial for authentic flavor and moist carnitas.
- Crisping the shredded pork is recommended for the best texture but optional if you prefer softer meat.
