Pork Carnitas Tacos
Carnitas are a traditional Mexican dish made from slow-cooked pork, that’s braised until tender and then crisped up before serving. These Pork Carnitas Tacos are everything you want in a taco — tender, juicy slow-cooked pork with crispy caramelised edges, bright citrusy notes, and a pop of freshness from onion and coriander. Perfect for a relaxed feast or feeding a hungry crowd.
How long will it take?
3 hours
What’s the serving size?
6
What do I need?
For the carnitas
- 1 ½ kg boneless pork shoulder, cut into large chunks
- 1½ tsp salt
- 1 tsp black pepper
- 1½ tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 brown onion, roughly chopped
- 4 garlic cloves, crushed
- 1 orange, juiced (keep the spent halves)
- 1 lime, juiced
- 1 cup chicken stock
For serving
- 12 small corn or flour tortillas, warmed
- ½ small onion, diced
- Fresh coriander leaves
- Lime wedges
- Optional extras: avocado, crumbled feta, pickled jalapeños, salsa, or shredded cabbage
How do I make it?
- Trim excess fat from the pork shoulder and cut into 5–6 cm chunks. Season with salt, pepper, cumin, oregano, and smoked paprika.
- Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the pork in batches and sear on all sides until golden brown. Transfer to a plate.
- Add onion and garlic to the same pot, sauté for 2–3 minutes until fragrant. Return pork to the pot along with orange juice, lime juice, orange halves, and chicken stock.
- Bring to a simmer, cover, and reduce heat to low. Cook for 2½ to 3 hours, turning occasionally, until the pork is very tender and easy to shred. (Alternatively, you can cook in a slow cooker on low for 8 hours.)
- Remove pork and shred with two forks. Skim excess fat from the cooking liquid, then pour a little of the liquid over the shredded meat to moisten.
- Heat a large frying pan over medium-high heat. Add shredded pork in batches, pressing down so it crisps and caramelises at the edges for 1–2 minutes per side.
- Fill warm tortillas with carnitas, top with diced onion, coriander, and a squeeze of lime. Add any extra toppings you like.
