Tacos Carnitas (Mexican Pork Tacos)

mexican-tacoscarnitas Tacos Carnitas are tender and juicy pieces of slow-cooked pork that are a staple in Mexican cuisine. The word “carnitas” translates to “little meats” in Spanish and that’s exactly what they are – small pieces of seasoned and slow-cooked pork that are juicy and flavourful. They’re perfect for making tacos, burritos, gorditas, tostadas, sopes, nachos and so much more. This foolproof recipe includes instructions for making carnitas in the slow cooker, oven and Instant Pot. If you’re a fan of Mexican cuisine, you’re likely familiar with carnitas. They’re tender, juicy and packed with flavour, making them a perfect option for a satisfying meal with minimal prep work. It’s a popular dish for Cinco de Mayo or any other party because it’s easy to make a large batch and reheats well. It’s perfect for making tacos, tostadas, salads, nachos, burritos, bowls, quesadillas and so much more. This recipe is extremely easy to make and always comes out perfect. It’s fail-proof.

4-5 lbs pork shoulder, cut into large 4" pieces
1 Tbsp. sea salt
4 tsp. ground cumin
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. dried Mexican oregano
2 tsp. onion powder
1 tsp. black pepper, freshly ground
4 Tbsp. orange juice, freshly squeezed (~ 1 large orange)
2 Tbsp. lime juice, freshly squeezed (~ 1 lime)

Season all sides of the pork shoulder with the salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper.

Pour the orange juice and lime juice into the slow cooker and place the pork shoulder on top.

Cover and slow cook on low for 8 hours, or on high for 4-5 hours.

Using a slotted spoon, transfer the meat onto a large baking sheet and shred it with a fork. The meat should be fall-apart tender and shred easily.

To crisp, move an oven rack directly under the broiler and turn the broiler on high.

Pour about ½-1 cup of the carnitas cooking liquid onto the shredded pork. Toss it together to coat and broil for 8-10 minutes, stirring halfway through, until crispy.

Garnish chopped cilantro and more freshly squeezed lime juice and serve in tacos, gorditas, tostadas, burrito, nachos, salads and more.

Makes 10 servings.

Cook's Notes:

Instant Pot Instructions: Same as above, except add everything to the Instant Pot as well as an additional 1 cup of broth (chicken, beef, or vegetable). Close the lid of the pressure cooker and move the valve to the sealing position. Press the Manual or Pressure Cook button to high pressure and cook for 50 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure using the vent valve.
Oven Instructions: Same as above, except add everything to a large Dutch oven or oven-safe pot as well as an additional 1 cup of broth (chicken, beef, or vegetable). Braise everything in a 325°F oven for 4 hours until fall-apart tender.
Pork Loin: To make this using a lean cut of meat like pork loin, add 2 to 4 Tbsp. of fat – olive oil, coconut oil, or whatever you prefer. Also, add 1 cup of liquid – either broth or water. The meat won’t be as juicy as if you were using pork shoulder, but it’ll still taste great.
Freezing: To freeze, cool the carnitas in the fridge, then transfer it to an air-tight freezer bag, leaving about 2 inches of room at the top to allow for expansion. Freeze forup to 6 months.

Ways to Serve Carnitas:

Tacos: Load up your favourite corn tortillas with a generous amount of carnitas and top with your preferred taco toppings such as diced onions, chopped cilantro, crumbled queso fresco and a squeeze of lime juice.
Burritos: Wrap the carnitas in flour tortillas, along with some cilantro lime rice, beans, cheese and your favourite salsa for a hearty and satisfying burrito.
Bowls: Create a delicious bowl by layering carnitas over cooked rice or quinoa and top it with instant pot black beans, roasted vegetables, salsa verde and guacamole for a wholesome and delicious meal.
Mexican favourites: Stuff some carnitas in gorditas with shredded cheese or serve on sopes, huaraches, or homemade tostada shells.

Storing and Freezing:

Carnitas should be stored in an airtight container with some of the cooking liquid. They will keep in the fridge for up to one week or in the freezer for 4-6 months.
To reheat, heat them in a skillet over medium heat until warmed through. You can also reheat them in the microwave, covered with a damp paper towel to prevent them from drying out. Another option is to crisp them up in a skillet or broil them in the oven for a few minutes to restore their crispy texture.