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Juicy, slow-cooked pork shoulder, simmered with citrus and spices until meltingly tender, then crisped to perfection. Served in warm corn tortillas with simple toppings, it's a taste of authentic Mexican street food you can make at home.
Prepare and Season the Pork
Sear and Simmer the Pork
Juicy, slow-cooked pork shoulder, simmered with citrus and spices until meltingly tender, then crisped to perfection. Served in warm corn tortillas with simple toppings, it's a taste of authentic Mexican street food you can make at home.
This mexican recipe takes 215 minutes to prepare and yields 6 servings. At 840.69 calories per serving with 45.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Shred the Pork
Crisp the Carnitas
Assemble and Serve
While not traditional, you can make a similar dish using chicken thighs. Adjust the cooking time as chicken will cook faster than pork.
Expand your toppings with crumbled cotija cheese, sliced radishes, pickled red onions, or your favorite salsa (like salsa verde or pico de gallo).
Add a couple of dried ancho or guajillo chiles to the pot during the simmering stage for a smoky heat. You can also add sliced jalapeños as a topping.
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing muscle tissue, supporting immune function, and maintaining overall body health.
Pork shoulder is packed with B vitamins, especially thiamine (B1), niacin (B3), and B12. These vitamins are crucial for converting food into energy, supporting nervous system function, and forming red blood cells.
This dish offers important minerals like selenium, a powerful antioxidant, and zinc, which is vital for immune health and wound healing.
A serving of two Pork Carnitas Tacos contains approximately 450-550 calories, depending on the fat content of the pork and the size of the tortillas. This estimate includes the pork, tortillas, and standard toppings.
Pork carnitas can be part of a balanced diet. Pork is an excellent source of protein and B vitamins. However, it is high in saturated fat and sodium. To make it healthier, use a leaner cut of pork, trim excess fat, and be mindful of portion sizes.
Pork shoulder, also known as Boston butt, is the ideal cut. It has a good balance of fat and meat, which ensures the carnitas stay moist and flavorful during the long, slow cooking process.
Yes! For a slow cooker, sear the pork first, then cook on low for 6-8 hours. For an Instant Pot, sear the pork using the sauté function, then pressure cook on high for 35-40 minutes. You will still need to shred and crisp the pork in a skillet afterward.
The secret is a two-step cooking process. First, slow-cooking makes the meat tender. Second, frying the shredded pork in a hot skillet with some of its own rendered fat creates those irresistible crispy, caramelized edges. Don't overcrowd the pan during this final step.
Store leftover shredded pork in an airtight container with some of the cooking liquid for up to 4 days in the refrigerator. To reheat, simply pan-fry the desired amount in a hot skillet until heated through and crispy again.
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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.
