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Crispy Pork Carnitas Tacos
Course: 2 1/2 hr
Servings: 8
Author: Mary Ann Dwyer
  • 4 lb. boneless pork shoulder cut into 3-inch chunks
  • 1 1/2 tsp. kosher salt
  • 1 tsp. ground pepper
  • 1 large onion peeled and halved
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 cinnamon stick or 1/4 tsp. ground cinnamon
  • 1 tsp. dried oregano
  • 2 bay leaves
  • 4 cloves garlic minced
  • 1 large orange juiced
  • 1 lime juiced
  • 2 cups water
  • toppings - crumbled or shredded Monterey jack cheese pico de gallo, shredded red cabbage, chopped cilantro
  • tortillas for serving
  • Pico de Gallo:
  • 4 Roma tomatoes - seeded and finely chopped about 2 cups
  • 1/4 cup onion finely chopped
  • 1 clove garlic finely chopped
  • 1 jalapeno finely chopped - seeds and ribs removed
  • 2 Tbsp. lime juice
  • 1 Tbsp. olive oil
  • kosher salt and pepper to taste
  1. Preheat oven to 300 degrees. Combine all ingredients (including orange rinds) in a large Dutch oven. Simmer mixture over medium high heat. Once it comes to a simmer, cover and place in oven. Cook 2 hours or until meat falls apart when shredded with two forks.
  2. Remove pot from the oven. Remove the meat from the pot with a slotted spoon and place on a foil-lined baking sheet. Shred the meat with 2 forks, spreading evenly on sheet.
  3. Remove all solids from the pot and heat the liquid mixture over medium heat until it thickens, about 15 minutes. Drizzle half the liquid over the shredded pork.
  4. Place the baking sheet in the oven and broil for 5-7 minutes. Flip the pork over and drizzle with the remaining liquid and continue to broil for an additional 5-7 minutes. Season with salt and pepper.
  5. Combine all ingredients for pico de gallo in medium bowl. Chill.
  6. Serve pork carnitas in warm tortillas with crumbled Monterey jack cheese, pico de gallo, shredded red cabbage and chopped cilantro.