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Tender, juicy, slow-cooked pork shoulder, crisped to perfection and served in warm corn tortillas with classic toppings. A beloved Mexican street food classic that's surprisingly easy to make at home.
Prepare and Sear the Pork
Braise the Pork
Tender, juicy, slow-cooked pork shoulder, crisped to perfection and served in warm corn tortillas with classic toppings. A beloved Mexican street food classic that's surprisingly easy to make at home.
This mexican recipe takes 200 minutes to prepare and yields 4 servings. At 1228.5 calories per serving with 69.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Check for Tenderness
Shred and Crisp the Carnitas
Assemble and Serve
Add a dried ancho or guajillo chile to the braising liquid for a deeper, smokier flavor with a hint of spice.
Customize your tacos with other toppings like crumbled cotija cheese, pickled red onions, sliced radishes, or your favorite salsa.
This recipe can be adapted for a slow cooker. Sear the pork first, then transfer everything to the slow cooker and cook on low for 6-8 hours. Crisp the meat as directed in the final step.
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing muscle tissue, which is crucial for overall strength and health.
This dish is a good source of B vitamins, particularly niacin (B3) and vitamin B6, which are vital for converting food into energy and supporting brain function.
Pork shoulder offers essential minerals like zinc, which supports the immune system, and selenium, a powerful antioxidant that helps protect cells from damage.
Pork shoulder, also known as Boston butt, is the ideal choice. Its high fat content ensures the meat stays incredibly moist and flavorful during the long, slow cooking process.
Yes! For a slow cooker, sear the pork on the stovetop first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours. For an Instant Pot, use the sauté function to sear the pork, then add the remaining ingredients and pressure cook on high for 40-45 minutes. Crisp the shredded pork as directed in the recipe.
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. For best results, reheat in a hot skillet with a little oil or its own rendered fat until warmed through and re-crisped.
Carnitas tacos can be part of a balanced diet. They are high in protein but also in fat and sodium. To make them healthier, use leaner cuts of pork (though this affects texture), control your portion sizes, and load up on fresh vegetable toppings.
One serving of three Carnitas Tacos contains approximately 850-950 calories, depending on the exact fat content of the pork and the size of the tortillas. This is an energy-dense meal, rich in protein and fat.
The lactic acid in milk helps to tenderize the meat, resulting in a more succulent final product. It also adds a subtle richness to the flavor of the braising liquid.
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