I perfected this Carnitas Taco Recipe that yields tender pork with crispy edges, zesty citrus notes and a secret spice mix I’m finally sharing.

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I’ll admit, I cant resist a plate that promises contrast, tender inside, fiercely crisp at the edges. My take on Authentic Carnitas Recipe (Tacos de Carnitas), The Anthony Kitchen started with boneless pork shoulder and a splash of orange, and somehow turned into my benchmark for Best Carnitas.

I kept doubting it’d live up to the Crispy Pork Tacos hype but the smell alone pulled neighbors to my door. If you like pork with a bright orange lift and a little crunchy betrayal, this one will make you rethink every taco you thought was great.

Ingredients

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Pork shoulder: rich in protein and collagen, fatty for flavor, not low calorie.
Orange juice adds bright citrus, little sweetness, vitamin C boost.
Lard or oil gives crisp browning, mostly fat, helps texture and taste.
Garlic brings savory punch, some health benefits, not overpowering when roasted.
Cumin and oregano: earthy, warm spices, give depth, low calories.
Cilantro, fresh herb, adds brightness and herbaceous zip, some hate it.
Corn tortillas are whole grain-ish, lower fat than flour, mildly sweet.
White onion gives crunch and sharpness, contains fiber and antioxidants.

Ingredient Quantities

3 to 4 pounds boneless pork shoulder, cut into large 3 inch pieces

1 tablespoon kosher salt, or to taste

1 teaspoon freshly ground black pepper

4 garlic cloves, smashed

1 large white onion, cut into quarters

2 bay leaves

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

1 medium orange, juiced (reserve a little peel if you want extra citrus scent)

2 tablespoons fresh lime juice

1 cup low sodium chicken broth or water

2 tablespoons vegetable oil or lard for browning

2 tablespoons additional lard or oil for crisping the meat

1 small cinnamon stick, optional but traditional

12 to 16 small corn tortillas

1 bunch fresh cilantro, chopped

1 small white onion, finely diced for topping

2 limes, cut into wedges for serving

Salsa or hot sauce, to taste

How to Make this

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1. Pat the pork pieces dry and season all over with 1 tablespoon kosher salt and 1 teaspoon black pepper, then sprinkle on 1 teaspoon cumin and 1 teaspoon dried Mexican oregano so the spices stick. Heat 2 tablespoons vegetable oil or lard in a heavy pot or Dutch oven over medium high heat and brown the pork in batches, don’t crowd the pan, about 3 to 4 minutes per side until golden. Transfer browned pork to a plate.

2. Lower heat to medium, add the 4 smashed garlic cloves and the large white onion cut into quarters to the pot and saute a minute to loosen the browned bits. Toss in 2 bay leaves and the small cinnamon stick if using. Pour in the juice of 1 medium orange plus the reserved bit of orange peel for extra scent, and 2 tablespoons fresh lime juice, then add 1 cup low sodium chicken broth or water and scrape the bottom of the pot to deglaze.

3. Return the pork to the pot so it’s partially submerged, bring to a simmer, cover and braise gently until fork tender, about 2 to 2 1/2 hours on the stove over low or 2 1/2 to 3 hours in a 300 F oven. Check once or twice and add a little more water or broth if it looks too dry. Taste near the end and adjust salt.

4. When the pork is falling apart, remove it to a tray and shred with two forks, reserving the braising liquid. Skim a little fat from the liquid if there’s a lot, but keep some for flavor. Strain a cup of the cooking liquid and set aside for moistening while crisping.

5. For classic crispy edges, heat 2 tablespoons additional lard or oil in a large skillet over medium high. Add the shredded pork in an even layer, pour a few tablespoons of the reserved cooking liquid over it to help the meat fry and brown, then let it sit without stirring for a couple minutes so edges get crisp. Stir and press down again until you get lots of little crunchy bits, about 6 to 8 minutes total. Alternate method: spread shredded pork on a rimmed baking sheet, drizzle with fat and broil 3 to 5 minutes until edges crisp.

6. Warm the 12 to 16 small corn tortillas on a hot comal or skillet, a few seconds each side until pliable and slightly charred, then keep them wrapped in a clean towel to stay warm. You can also warm them directly over a gas flame if you want more char.

7. Build tacos by spooning the crispy carnitas into tortillas and topping with chopped fresh cilantro, the finely diced small white onion, a squeeze of lime from the wedges, and salsa or hot sauce to taste. Don’t drown them in sauce, a little bright acid goes a long way.

8. Tip: Save extra braising liquid to reheat the meat later or to flavor rice and beans. If you want extra citrus aroma, finely grate a bit of the orange peel over the finished tacos. Leftovers crisp up even better the next day, so don’t be shy with the fat, it’s part of the charm.

Equipment Needed

1. Heavy pot or Dutch oven (6 to 8 qt) for browning and braising the pork
2. Large skillet or cast iron pan for crisping the shredded meat
3. Rimmed baking sheet (optional if you broil to get crisp edges)
4. Cutting board
5. Chefs knife (a good sharp one)
6. Tongs plus two forks for shredding and handling hot meat
7. Measuring spoons and a 1 cup measure for broth and juices
8. Fine mesh strainer or small sieve to strain the braising liquid
9. Comal or flat skillet and a clean kitchen towel to warm and keep tortillas pliable

FAQ

Q: What cut of pork should I use and why?

A: Use pork shoulder (also called Boston butt), 3 to 4 pounds cut into 3 inch pieces like the ingredient list says. It has the right fat and connective tissue so it stays moist and shreds silky, not dry. If you only have bone-in, it's ok, just add a bit more cooking time and remove the bone when you shred.

Q: Can I make these carnitas in a slow cooker or Instant Pot?

A: Yes. For a slow cooker sear the meat first, then cook low 7 to 8 hours or high 4 to 5 with the orange, lime, broth and aromatics. For Instant Pot sear on Sauté then pressure cook 60 to 75 minutes with natural release. After either method you still need to crisp the meat in a skillet or under the broiler for the classic edges.

Q: How do I get those crispy crunchy edges?

A: Take the cooked pork out of the braising liquid, shred or chop into bite sized pieces, then brown in 2 tablespoons lard or oil in a hot skillet until edges are dark and crisp. You can also spread the meat on a rimmed baking sheet and broil, or use an air fryer at 400 F for 6 to 10 minutes. Dont overcrowd the pan or the meat will steam not crisp.

Q: Why add orange and lime? Will it make the pork sour?

A: The citrus brightens and helps tenderize the meat, orange gives a subtle sweetness while lime adds brightness. Use the amounts listed, and if you want more citrus aroma save a little peel to simmer with the pork. Too much juice can make the flavor sharp, so stick close to the recipe unless you like bold citrus.

Q: How should I serve the carnitas for tacos?

A: Warm small corn tortillas, pile on shredded carnitas, top with chopped cilantro and finely diced white onion, squeeze lime, and add salsa or hot sauce to taste. Heat tortillas on a hot comal or skillet so they fold without cracking. Trust me the simple toppings let the meat shine.

Q: How do I store and reheat leftovers?

A: Cool and refrigerate in an airtight container 3 to 4 days, or freeze up to 3 months. To reheat gently warm in the oven at 350 F covered with a splash of chicken broth, or re-crisp in a skillet like above. Microwaving works in a pinch but you lose the crisp texture.

Authentic Carnitas Recipe (Tacos De Carnitas) Substitutions and Variations

Pork shoulder: swap for bone in pork shoulder or pork butt, or use pork picnic roast; for extra rich carnitas try mixing in some pork belly with the shoulder.
Lard or vegetable oil for browning: use canola or avocado oil, olive oil in a pinch, or for more flavor try duck fat or clarified butter but keep the heat lower with butter.
Sour orange or orange juice: if you cant find sour orange use regular orange juice plus 1 tablespoon white vinegar or extra lime juice, or use grapefruit juice for a sharper citrus note.
Mexican oregano and cinnamon stick: if you dont have Mexican oregano use regular oregano with a pinch of marjoram or add a little extra cumin; substitute the cinnamon stick with 1/4 teaspoon ground cinnamon.

Pro Tips

1) Brown in batches and dont crowd the pan. Getting good mahogany color adds tons of flavor and if you overcrowd the pork it will steam not brown, so take the time to do it right even if it takes longer.

2) Save and use the cooking liquid and fat. Strain a cup like the recipe says and drizzle a little over the shredded pork while it crisps so the meat fries and stays juicy, but skim excess fat if it feels greasy.

3) Push for crunchy edges by pressing the meat into the skillet and leaving it alone for a couple minutes between stirs, or spread on a rimmed sheet and broil. Either way, that short high heat step transforms soft braised pork into the carnitas everyone wants.

4) Brighten at the end with extra orange zest not just juice, and taste for salt at the very end. Acid and a tiny sprinkle of salt will lift the whole thing and sometimes you only notice it needs it after shredding.

5) Warm and keep tortillas wrapped in a towel so they stay pliable, and re-crisp leftovers in a hot pan or under the broiler rather than microwaving, they come back way better this way.

Authentic Carnitas Recipe (Tacos De Carnitas)

Recipe by Dan Coroni

0.0 from 0 votes

I perfected this Carnitas Taco Recipe that yields tender pork with crispy edges, zesty citrus notes and a secret spice mix I'm finally sharing.

Servings

servings

Calories

970

kcal

Equipment: 1. Heavy pot or Dutch oven (6 to 8 qt) for browning and braising the pork
2. Large skillet or cast iron pan for crisping the shredded meat
3. Rimmed baking sheet (optional if you broil to get crisp edges)
4. Cutting board
5. Chefs knife (a good sharp one)
6. Tongs plus two forks for shredding and handling hot meat
7. Measuring spoons and a 1 cup measure for broth and juices
8. Fine mesh strainer or small sieve to strain the braising liquid
9. Comal or flat skillet and a clean kitchen towel to warm and keep tortillas pliable

Ingredients

3 to 4 pounds boneless pork shoulder, cut into large 3 inch pieces
1 tablespoon kosher salt, or to taste
1 teaspoon freshly ground black pepper
4 garlic cloves, smashed
1 large white onion, cut into quarters
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 medium orange, juiced (reserve a little peel if you want extra citrus scent)
2 tablespoons fresh lime juice
1 cup low sodium chicken broth or water
2 tablespoons vegetable oil or lard for browning
2 tablespoons additional lard or oil for crisping the meat
1 small cinnamon stick, optional but traditional
12 to 16 small corn tortillas
1 bunch fresh cilantro, chopped
1 small white onion, finely diced for topping
2 limes, cut into wedges for serving
Salsa or hot sauce, to taste

Directions

Pat the pork pieces dry and season all over with 1 tablespoon kosher salt and 1 teaspoon black pepper, then sprinkle on 1 teaspoon cumin and 1 teaspoon dried Mexican oregano so the spices stick. Heat 2 tablespoons vegetable oil or lard in a heavy pot or Dutch oven over medium high heat and brown the pork in batches, don't crowd the pan, about 3 to 4 minutes per side until golden. Transfer browned pork to a plate.
Lower heat to medium, add the 4 smashed garlic cloves and the large white onion cut into quarters to the pot and saute a minute to loosen the browned bits. Toss in 2 bay leaves and the small cinnamon stick if using. Pour in the juice of 1 medium orange plus the reserved bit of orange peel for extra scent, and 2 tablespoons fresh lime juice, then add 1 cup low sodium chicken broth or water and scrape the bottom of the pot to deglaze.
Return the pork to the pot so it's partially submerged, bring to a simmer, cover and braise gently until fork tender, about 2 to 2 1/2 hours on the stove over low or 2 1/2 to 3 hours in a 300 F oven. Check once or twice and add a little more water or broth if it looks too dry. Taste near the end and adjust salt.
When the pork is falling apart, remove it to a tray and shred with two forks, reserving the braising liquid. Skim a little fat from the liquid if there's a lot, but keep some for flavor. Strain a cup of the cooking liquid and set aside for moistening while crisping.
For classic crispy edges, heat 2 tablespoons additional lard or oil in a large skillet over medium high. Add the shredded pork in an even layer, pour a few tablespoons of the reserved cooking liquid over it to help the meat fry and brown, then let it sit without stirring for a couple minutes so edges get crisp. Stir and press down again until you get lots of little crunchy bits, about 6 to 8 minutes total. Alternate method: spread shredded pork on a rimmed baking sheet, drizzle with fat and broil 3 to 5 minutes until edges crisp.
Warm the 12 to 16 small corn tortillas on a hot comal or skillet, a few seconds each side until pliable and slightly charred, then keep them wrapped in a clean towel to stay warm. You can also warm them directly over a gas flame if you want more char.
Build tacos by spooning the crispy carnitas into tortillas and topping with chopped fresh cilantro, the finely diced small white onion, a squeeze of lime from the wedges, and salsa or hot sauce to taste. Don't drown them in sauce, a little bright acid goes a long way.
Tip: Save extra braising liquid to reheat the meat later or to flavor rice and beans. If you want extra citrus aroma, finely grate a bit of the orange peel over the finished tacos. Leftovers crisp up even better the next day, so don't be shy with the fat, it's part of the charm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.