Description
Crispy Carnitas Tacos – Juicy, Crispy, and Flavor-Packed
Time
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Prep: 15 minutes
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Cook: 2.5–3 hours (oven) or 4–8 hours (slow cooker)
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Total: 3–8 hours depending on method
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Serves: 6–8 tacos
Ingredients
For the Carnitas:
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3 lbs pork shoulder (boneless), cut into large chunks
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1 tbsp kosher salt
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1 tsp black pepper
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1 tbsp dried oregano (Mexican or regular)
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1 tbsp ground cumin
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4 cloves garlic, minced
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1 onion, quartered
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Juice of 1 orange (save the peel)
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Juice of 1 lime
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½ cup water or chicken broth
For Serving:
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Corn or flour tortillas
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Chopped white onion
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Fresh cilantro
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Lime wedges
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Salsa or hot sauce (optional)
Instructions
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Cook the Pork (Low & Slow)
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Oven: Preheat to 300°F (150°C). Place pork in a Dutch oven, season with salt, pepper, oregano, and cumin. Add garlic, onion, orange & lime juice, orange peel, and water/broth. Cover and bake 2.5–3 hours until fork-tender.
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Slow Cooker: Combine ingredients in slow cooker. Cook LOW 8 hours or HIGH 4–5 hours.
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Shred & Crisp
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Remove pork, reserving ¼–⅓ cup of cooking liquid/fat. Shred pork with forks.
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Heat a skillet over medium-high, add cooking liquid/fat, and spread shredded pork in an even layer. Cook 3–4 minutes without stirring to form crispy edges. Stir and cook another 3–4 minutes for mixed crispy and tender bits.
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Warm Tortillas & Assemble
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Heat tortillas over a gas flame or dry skillet.
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Pile pork into tortillas, top with chopped onion, cilantro, lime juice, and optional salsa. Serve immediately.
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Notes
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Roast or broil for crispiness if you prefer not to skillet-fry: Spread shredded pork on a parchment-lined baking sheet, drizzle with reserved fat/juices, and broil 3–5 minutes, stirring halfway.
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Make ahead: Cook and shred pork 1–2 days in advance; crisp right before serving.
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Adjust flavor: Sprinkle extra salt, cumin, or chili powder during crisping for deeper taste.