Carnitas Tacos Recipe
Seasoned pork slow-cooked into tender submission, gently shredded and pan-fried to golden and crispy perfection
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Ingredients
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Meat
Taco Assembly
Method
Preparation of Pork
- 1
Season the Pork
In a large bowl, combine salt, black pepper, cumin, oregano, garlic powder, and onion powder. Rub this spice mixture all over the pork shoulder.
- 2
Slow Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Add the bay leaves, orange juice, lime juice, and water. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 3
Shred the Pork
Once cooked, remove the pork shoulder from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
Finishing the Carnitas
- 4
Crisp the Carnitas
In a large skillet over medium heat, add a small amount of oil. Once hot, add the shredded pork in a single layer. Cook until the edges are crispy and browned, about 5-7 minutes. Stir occasionally to ensure even crisping.
Taco Assembly
- 5
Warm the Tortillas
In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 6
Assemble the Tacos
Place a generous amount of crispy carnitas on each tortilla. Top with diced onion, fresh cilantro, and a squeeze of lime juice. Serve with lime wedges and salsa on the side.
