Pork Carnitas Tacos
Incredibly tender, slow-cooked pork shoulder with crispy, caramelized edges, piled into warm corn tortillas. These Mexican-style carnitas are braised low and slow with citrus and spices, then crisped up under the broiler for that perfect mix of juicy meat and crunchy bits. Top with fresh onion, cilantro, and a squeeze of lime.
For 4 servings
- prep
Season the pork and preheat the oven.
1.Preheat oven to 150°C (300°F).2.Pat pork chunks dry with paper towels.3.Season all sides generously with salt, black pepper, cumin, and oregano.TIPCutting pork into 2-inch chunks instead of one large piece means more surface area for crispy edges later. - bake
Assemble the braise and cook low and slow.
1.Arrange seasoned pork in the Dutch oven in a single layer.2.Tuck quartered onion, smashed garlic cloves, and bay leaves among the meat.3.Pour orange juice, lime juice, and water over everything, nestling in the spent orange halves.4.Cover with lid, transfer to oven, and braise for 2.5 hours until pork is fall-apart tender.TIPThe spent orange halves release aromatic oils into the braise as they cook. Don't skip them. - prep
Shred the pork and crisp it up.
1.Remove pot from oven. Take out bay leaves and orange halves; discard.2.Use tongs to transfer pork chunks to a bowl. Leave the braising liquid and onions/garlic in the pot.3.Shred pork with two forks into bite-sized pieces.4.Spread shredded pork in a single layer on a baking sheet. - roast · ~8 min
Broil the carnitas until crispy.
1.Position an oven rack 6 inches below the broiler. Set broiler to high.2.Ladle about 0.25 cup of reserved braising liquid over the shredded pork.3.Broil for 5-8 minutes, keeping a close eye, until edges are deeply browned and crispy.4.Remove from oven, toss with additional braising liquid if desired for moisture.TIPDon't walk away from the broiler — those crispy edges can go from perfect to burnt in seconds. - steam
Warm the corn tortillas.
1.Heat a dry skillet or comal over medium-high heat.2.Warm each tortilla for 30-45 seconds per side until pliable and lightly charred spots appear.3.Keep warm wrapped in a clean kitchen towel. - assemble
Assemble the tacos.
1.Place a generous mound of crispy carnitas onto each warm tortilla.2.Top with diced white onion and fresh chopped cilantro.3.Drizzle with salsa verde.4.Serve immediately with lime wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the pork shoulder dry before seasoning to ensure a good sear and crispy edges.
- 2Use Mexican oregano if possible — it's earthier and more robust than Mediterranean oregano.
- 3Reserve the braising liquid after shredding; it's liquid gold for re-moistening and flavor.
- 4Spread the shredded pork in a single layer under the broiler for maximum crispy surface area.
- 5Watch the broiler closely; the sugar from the citrus can cause burning in seconds.
- 6Warm tortillas on a dry comal or skillet until lightly charred for better texture and flavor.
Adapt it for your goals.
Keto / low-carb
Serve the carnitas over a bed of lettuce or in low-carb tortillas instead of corn tortillas, and skip the salsa verde if it contains added sugar.
spicy adoboSpicy adobo
Add 2 chipotle peppers in adobo sauce to the braising liquid for a smoky, spicy kick that complements the citrus.
pork free / turkeyPork-free / turkey
Substitute boneless turkey thighs for pork shoulder; they become tender and shreddable with the same braising method, though cooking time may reduce slightly.
Why this is on our healthy list.
Rich in Protein
Pork shoulder is a high-quality source of complete protein, essential for muscle repair and satiety.
Vitamin C from Citrus
Fresh orange and lime juices in the braise provide a natural dose of vitamin C, which supports immune function.
Antioxidant Spices
Cumin and oregano are rich in antioxidants that can help reduce inflammation.
Low-Carb Option
When served with corn tortillas and fresh toppings, these tacos are naturally lower in refined carbs compared to flour tortilla versions.
Frequently asked questions
Yes — cook on low for 6-8 hours or high for 4-5 hours, then shred and broil on a baking sheet as directed.
