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Crispy Pork Carnitas Tacos
3h 20m$15.68

Crispy Pork Carnitas Tacos

Orange-braised pork shoulder is shredded and skillet-crisped for juicy meat with deeply browned edges. Serve in warm corn tortillas with raw white onion, fresh cilantro and lime.

  • braised pork
  • braising
  • carnitas tacos
  • meat
  • mexican cuisine
  • serves four
  • skillet crisping
  • skillet-crisped
  • tacos
20 min prep180 min cook4 servingsmedium
Cuisine
Mexican

Shopping options

Boneless pork shoulder, cut into 2-inch chunks · 2 Pound

Private Selection® Natural Duroc Pork Shoulder Roast Boneless

100%

In recipe$8.98
To buy$8.98
Details
Private Selection · 1 lb$4.49 per packageBuy 2Package use: 100%Product matchEstimated

Limes, cut into wedges · 2 Each

Fresh Organic Limes - Each

100%

In recipe$1.98
To buy$1.98
Details
Fresh Citrus · 1 each$0.99 per packageBuy 2Package use: 100%Product matchEstimated

Corn tortillas · 12 Each

Guerrero White Corn Tortillas

67%

In recipe$1.66
To buy$2.49
Details
Guerrero · 18 count$2.49 per packageBuy 1Package use: 67%Product matchEstimated

Fresh cilantro, chopped · 0.5 Cup

Cilantro

50%

In recipe$0.25
To buy$0.50
Details
1 ct$0.50 per packageBuy 1Package use: 50%Product matchEstimated

Garlic, peeled and lightly crushed · 4 Each

Garlic

40%

In recipe$0.20
To buy$0.50
Details
1 ct$0.50 per packageBuy 1Package use: 40%Product matchEstimated

Freshly squeezed orange juice · 0.75 Cup

100% Cold-Pressed Orange Juice

39%

In recipe$1.97
To buy$4.99
Details
Evolution Fresh · 15.2 fl oz$4.99 per packageBuy 1Package use: 39%Product matchEstimated

White onion · 1 Each

Kroger® White Onion 3 lb Bag

8%

In recipe$0.29
To buy$3.49
Details
Kroger · 3 lb$3.49 per packageBuy 1Package use: 8%Product matchEstimated

Ground cumin · 1.5 Teaspoon

McCormick Ground Cumin

7%

In recipe$0.23
To buy$3.29
Details
McCormick · 1.5 oz$3.29 per packageBuy 1Package use: 7%Product matchEstimated

Vegetable oil · 2 Tablespoon

Smart Way™ Vegetable Oil

6%

In recipe$0.10
To buy$1.59
Details
Smart Way · 16 fl oz$1.59 per packageBuy 1Package use: 6%Product matchEstimated

Ground black pepper · 0.5 Teaspoon

McCormick Pure Ground Black Pepper

Sale

3%

In recipe$0.08
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 3%Product matchEstimated
Common ingredient

Fine salt · 1.5 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.02
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated

Water · 1 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$15.68

· only what you use

$3.92

per serving · 4 servings

You pay at checkout$29.80
53% used in this recipe$14.12 unused

All ingredients selected

Checkout$32.75
Recipe portion$15.76

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Boneless pork shoulder-2 pounds
  • Water-1 cup
  • Corn tortillas-12 each
  • Garlic cloves-4 each
  • Freshly squeezed orange juice-3/4 cup
  • Fresh cilantro-1/2 cup
  • Vegetable oil-2 tablespoons
  • Ground cumin-1 1/2 teaspoons
  • Fine salt-1 1/2 teaspoons
  • Limes-2 each
  • Ground black pepper-1/2 teaspoon
  • White onion-1 each
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
A centered unbranded stainless-steel manual citrus juicer photographed on a light neutral background.Citrus juicer
Centered unbranded instant-read thermometer with a dark digital body and stainless-steel probe on a light neutral background.Instant-read thermometer
Centered large plain stainless-steel kitchen bowl on a light neutral background.Large bowl
A neatly folded plain pale beige kitchen towel photographed alone on a light neutral background.Clean kitchen towel
Two stainless-steel dinner forks centered on a neutral light background.Two forks
Centered oval ceramic serving dish photographed on a neutral light gray background.serving dish
4- to 5-quart Dutch oven with tight-fitting lid
12-inch heavy skillet
Metal turner
1
Heat the oven and prepare the produce
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
A centered unbranded stainless-steel manual citrus juicer photographed on a light neutral background.Citrus juicer

Heat the oven to 300°F. Wash your hands and rinse the produce under running water, scrubbing the citrus skins before cutting; dry well. Squeeze and measure 3/4 cup orange juice. Prepare the onion, garlic, cilantro and lime wedges as listed. Cover and refrigerate the diced topping onion and cilantro.

3/4 cup orange juice
1 Each onion
4 Each garlic
1/2 cup cilantro
2 Each lime
2
Trim and cut the pork
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board

Cut the pork into 2-inch chunks, removing only thick, hard exterior fat and leaving the softer fat that will keep the meat moist. Wash your hands, knife, cutting board and work surface after handling the raw pork.

Keep raw pork and its juices separate from ready-to-eat toppings; wash hands and clean the knife, cutting board, and work surface after handling.

2 pounds pork shoulder
3
Combine the braising ingredients
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
4- to 5-quart Dutch oven with tight-fitting lid

Put the pork in the Dutch oven with the orange juice, coarsely chopped onion, garlic, cumin, salt, pepper and 1 cup water. Stir to distribute the seasonings and arrange the pork in a snug layer. The liquid should come partway up the meat; it does not need to cover it.

2 pounds pork shoulder
3/4 cup orange juice
1/2 Each onion
4 Each garlic
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1/2 teaspoon Ground Black Pepper
1 cup Water
4
Braise until tender
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered unbranded instant-read thermometer with a dark digital body and stainless-steel probe on a light neutral background.Instant-read thermometer
4- to 5-quart Dutch oven with tight-fitting lid

Bring to a gentle simmer over medium-high heat. Cover tightly and transfer to the oven. Braise for 2 1/2 to 3 hours, turning the pieces halfway through, until a fork slides in easily and the meat pulls apart with almost no resistance. The thickest pieces will typically register 195–205°F when ready to shred. If still firm, continue cooking covered and check every 15 minutes.

Use oven mitts when handling the hot Dutch oven and lid.

5
Reduce the braising liquid
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered large plain stainless-steel kitchen bowl on a light neutral background.Large bowl
Two stainless-steel dinner forks centered on a neutral light background.Two forks
4- to 5-quart Dutch oven with tight-fitting lid

Transfer the pork to the bowl with tongs. Leave the braising onion and garlic in the pot, mashing them into the liquid with a fork. Spoon off the layer of excess fat, then simmer the liquid uncovered over medium-high heat for about 5–10 minutes, until approximately 1/2 cup remains. Watch closely toward the end so the orange juices do not scorch.

Keep hands clear of splashing hot liquid when transferring the pork or mashing the braising aromatics.

6
Shred and moisten the pork
Centered large plain stainless-steel kitchen bowl on a light neutral background.Large bowl
Two stainless-steel dinner forks centered on a neutral light background.Two forks

Shred the pork into bite-size pieces with two forks, discarding any remaining tough connective tissue. Toss with the reduced braising liquid. Keep some larger shreds intact so the pork stays juicy during crisping.

7
Warm the tortillas
A neatly folded plain pale beige kitchen towel photographed alone on a light neutral background.Clean kitchen towel
12-inch heavy skillet

Warm the tortillas in the dry skillet over medium-high heat for about 20–30 seconds per side, working in batches. Stack them inside a clean kitchen towel and keep wrapped while you crisp the pork.

Avoid touching the hot skillet while turning and stacking the tortillas.

12 Each corn tortilla
8
Crisp the first batch of pork
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
12-inch heavy skillet
Metal turner

Add 1 tablespoon oil to the skillet over medium-high heat. When shimmering, add half the pork in an even layer and press it lightly against the pan with the turner. Cook undisturbed for 4–6 minutes, until the underside is deeply browned. Turn the pork in sections and cook for another 1–2 minutes. Leave some surfaces soft and moist rather than crisping every shred.

Keep hands clear of splattering oil and the hot skillet.

1 tablespoon vegetable oil
9
Crisp the remaining pork
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered oval ceramic serving dish photographed on a neutral light gray background.serving dish
12-inch heavy skillet
Metal turner

Transfer the crisped pork to a serving dish. Repeat with the remaining 1 tablespoon oil and remaining pork. If the skillet begins smoking, reduce the heat slightly; the orange sugars should brown, not burn.

Lower the heat if the skillet smokes, and keep clear of the hot oil and pan.

1 tablespoon vegetable oil
10
Assemble and serve the tacos
Centered oval ceramic serving dish photographed on a neutral light gray background.serving dish

Divide all the pork among the 12 warm tortillas. Divide the reserved diced raw onion and 1/2 cup cilantro among all 12 tacos. Serve immediately, with the lime wedges shared among the four portions.

1/2 Each onion
1/2 cup cilantro
2 Each lime
11

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