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Close-up of delicious carnitas tacos, garnished and ready to eat

Classic Crispy Carnitas Tacos

Experience the rich flavors of Mexico with these classic crispy carnitas tacos. Tender pork shoulder is slow-cooked until succulent, then crisped to perfection, and served in warm corn tortillas with an array of fresh toppings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 tacos
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Carnitas:
  • 3-4 pounds Pork Shoulder (Boston Butt) cut into 2-inch chunks
  • 2 tablespoons Lard or Vegetable Oil
  • 4-6 cups Water or Broth enough to just cover the pork
  • 1 Orange halved
  • 1 large Onion roughly chopped
  • 6-8 cloves Garlic smashed
  • 2 teaspoons Kosher Salt or to taste
  • 2 Bay Leaves
For the Tacos and Toppings (Suggested):
  • 12-18 small Corn Tortillas
  • 1/2 cup Diced White Onion finely diced
  • 1/2 cup Chopped Cilantro
  • 1/2 cup Salsa Verde
  • 1/2 cup Pico de Gallo
  • 1 cup large Avocado or Guacamole
  • 1/4 cup Cotija Cheese crumbled
  • 2 Limes cut into wedges
  • 1/2 cup Pickled Red Onions
  • 1-2 Jalapeños fresh, thinly sliced, or pickled

Equipment

  • large, heavy-bottomed pot or Dutch oven
  • cutting board

Method
 

Prepare the Pork:
  1. Melt lard or heat oil in a large pot, then brown pork shoulder pieces in batches until golden, setting aside the browned pork.
Braise the Carnitas:
  1. Return pork to the pot, add water or broth to cover, then stir in salt, garlic, onion, bay leaves, and orange halves. Simmer, cover, and cook on low for 2-3 hours until tender.
Render and Crisp:
  1. Remove the lid and increase heat to medium-high, cooking until liquid evaporates and pork fries in its own fat, stirring until golden and crispy. Discard orange and bay leaves.
Shred the Pork:
  1. Transfer crispy pork to a cutting board and roughly chop or shred it, leaving some irregular pieces for texture.
Warm the Tortillas:
  1. Heat corn tortillas on a dry skillet, griddle, or gas flame for 15-30 seconds per side until pliable and slightly charred, then keep warm.
Assemble Your Tacos:
  1. Fill each warm tortilla generously with the crispy, tender carnitas.
Add Your Toppings:
  1. Top with diced white onion, fresh cilantro, salsa verde or pico de gallo, avocado or guacamole, crumbled Cotija, and a squeeze of fresh lime juice. Add pickled red onions or jalapeños if desired.

Notes

For extra flavor, you can marinate the pork shoulder chunks in a little salt and orange juice overnight before browning. Adjust the amount of jalapeños to your preferred spice level. A squeeze of fresh lime juice is essential for balancing the richness of the carnitas, so don't skip it!