I just made a Carnitas Taco Recipe that turns plain pork into ridiculously juicy, orange-bright tacos in under 30 minutes and I’m still kinda smug about it.

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I’m obsessed with this carnitas because the pork actually sings, juicy, bright, messy. I love biting into tortillas stuffed with browned edges and a hit of citrus.

Using 1 1/2 lb pork tenderloin, trimmed (about 700 g) and a splash of 1/2 cup fresh orange juice (about 1 large orange) makes it pop. This Carnitas Taco Recipe is ridiculous for weeknights and way better than takeout, a top pick among Pork Recipes For Dinner Mexican.

But it’s not precious. Rough chopped cilantro, raw onion, creamy avocado and flaky queso crush it.

I want tacos for every bad day. No shame.

Ingredients

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Pork tenderloin: hearty protein, juicy pulled bits you’ll love.
Olive oil: helps sear and adds mellow fruitiness.
Kosher salt: brings out meat’s real flavor, don’t skimp.
Black pepper: warm bite that wakes up every bite.
Ground cumin: earthy warmth, kind of smoky and cozy.
Chili powder: gentle heat and taco personality.
Smoked paprika: smoky color and subtle depth.
Dried oregano: herbal backbone, keeps it familiar.
Garlic powder: quick garlic boost without fresh fuss.
Onion powder: rounded savoriness, pairs with garlic nicely.
Crushed red pepper: optional kick if you like heat.
Minced garlic: bright, punchy freshness when it hits pork.
Orange juice: sweet acid that tenderizes and adds brightness.
Fresh lime juice: zippy tang, don’t skip the squeeze.
Chicken broth: moistens and adds savory depth simply.
Tortillas: the handheld joy-maker, soft or slightly charred.
Fresh cilantro: herbaceous pop that lightens every mouthful.
Diced onion: crunchy, sharp contrast to tender pork.
Avocado: creamy coolness, balances spice and salt.
Queso fresco: crumbly, salty finish if you want richness.
Lime wedges: extra zing for when tacos need brightness.

Ingredient Quantities

1 1/2 lb pork tenderloin, trimmed (about 700 g)

1 tbsp olive oil

1 tsp kosher salt plus more to taste

1/2 tsp freshly ground black pepper

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1/4 tsp crushed red pepper flakes, optional

3 cloves garlic, minced

1/2 cup fresh orange juice (about 1 large orange)

2 tbsp fresh lime juice

1/4 cup low sodium chicken broth or water

8 small corn or flour tortillas

1/2 cup chopped fresh cilantro

1/2 cup finely diced white or yellow onion

1 avocado, sliced or diced

1/2 cup crumbled queso fresco or cotija, optional

Wedges of lime for serving

How to Make this

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1. Trim any silver skin from the pork tenderloin and cut into 1 inch thick medallions so it cooks fast and evenly, then pat dry with paper towels.

2. Mix together the salt, pepper, cumin, chili powder, smoked paprika, oregano, garlic powder, onion powder and optional crushed red pepper flakes in a small bowl. Rub the spice mix all over the pork, pressing it in so it sticks.

3. Heat the olive oil in a large skillet over medium high heat until shimmering. Add the pork pieces and sear 2 to 3 minutes per side until browned in spots but not overcooked, working in batches if needed so the pan stays hot.

4. Lower the heat to medium, push the pork to one side and add the minced garlic to the pan, cooking about 30 seconds until fragrant. Pour in the orange juice, lime juice and chicken broth or water, scraping the browned bits from the bottom with a wooden spoon.

5. Cover the skillet and simmer gently 8 to 10 minutes, or until pork just reaches 145 F and is tender. Remove the lid and continue cooking a couple minutes to reduce the sauce slightly and concentrate flavor.

6. Remove the pork to a cutting board and let rest 3 minutes, then shred or chop into bite sized pieces using two forks or a sharp knife. Toss the pork back in the pan with the reduced sauce to coat and taste for salt, adding more if needed.

7. Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave until soft and pliable. Keep them covered so they dont dry out.

8. Build tacos with a good scoop of pork, then top with chopped cilantro, diced onion, avocado slices or cubes, and crumbled queso fresco or cotija if using. Squeeze a lime wedge over each taco right before eating.

9. Serve immediately while hot. Leftover pork keeps well sealed in the fridge for 3 to 4 days and reheats nicely in a skillet with a splash of water or broth to keep it juicy.

Equipment Needed

1. Cutting board
2. Chef’s knife (sharp)
3. Paper towels
4. Small bowl and measuring spoons for the spice mix
5. Large heavy skillet with a lid
6. Wooden spoon or spatula for scraping browned bits
7. Instant read meat thermometer
8. Tongs (or a spatula) for flipping the medallions
9. Two forks or a sharp knife for shredding the pork

FAQ

Q: Can I use pork shoulder instead of pork tenderloin?
A: Yes. Pork shoulder is fattier and will be juicier and shred more easily, but it needs longer cooking if you simmer it low and slow. For this recipe, if you use shoulder, cook until it falls apart, about 2 to 3 hours on low, then shred and crisp under the broiler or in a skillet.

Q: How do I get the carnitas extra crispy?
A: After shredding, spread the meat in a single layer on a baking sheet and broil 3 to 5 minutes until edges brown, or heat in a hot skillet with a little oil until the bits get crisp. Watch closely so it doesnt burn.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. Slow cooker: brown the pork first if you want, then cook on low 6 to 8 hours with liquids. Instant Pot: use high pressure for about 25 minutes and natural release 10 minutes. Shred and crisp as described above.

Q: How long will leftovers keep and how do I reheat them?
A: Stored in an airtight container in the fridge, cooked pork lasts 3 to 4 days. Reheat in a skillet over medium heat with a splash of broth or a little oil so it doesnt dry out. You can also freeze up to 3 months.

Q: My tacos taste too salty or too spicy. How can I fix them?
A: If too salty add a squeeze of orange or lime juice or a little extra diced onion and cilantro to balance. If too spicy serve with avocado or a dollop of sour cream or yogurt to cool them down.

Q: What toppings pair best with these carnitas?
A: Classic simple toppings work best: chopped onion, cilantro, a squeeze of lime, sliced avocado, and crumbled queso fresco or cotija. Pickled red onions or a quick slaw add great brightness if you want something crunchy.

Pork Carnitas Tacos Recipe Substitutions and Variations

Pork tenderloin: swap for pork shoulder (better shredding and more fat, cook a bit longer), boneless chicken thighs (same cook method, shred), or firm tofu (for a vegetarian take, press well and crisp in a pan).
Olive oil: use avocado oil or neutral vegetable oil like canola (both tolerate heat better), or light olive oil if thats what you have.
Fresh orange juice: substitute pineapple juice for a brighter sweet tang, or use 1 tbsp orange zest plus 1/2 cup water if you want more concentrated citrus flavor.
Queso fresco or cotija: swap with crumbled feta for saltiness, or mild queso blanco, or shredded Monterey Jack if you want melty cheese.

Pro Tips

1) Don’t skip patting the pork super dry before seasoning and searing — moisture makes the meat steam instead of browning. A hot pan and a dry surface give better crust and more flavor, so do it even if you’re in a hurry.

2) After you add the juices, simmer gently and use that time to taste and adjust salt at the end. Acid from citrus can mute saltiness, so wait until the sauce is reduced a bit before seasoning. If sauce is too sharp, a tiny pinch of sugar or a dab of butter mellows it.

3) Let the pork rest a few minutes before shredding or chopping, and slice across the grain if you want firmer bite or shred along the grain for softer pieces. Resting keeps juices in the meat so tacos aren’t dry.

4) Warm and keep tortillas covered right up until serving to stay pliable. If prepping ahead, store warmed tortillas wrapped in a towel inside a low oven or in a tortilla warmer rather than the microwave so they stay tender without getting rubbery.

Pork Carnitas Tacos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made a Carnitas Taco Recipe that turns plain pork into ridiculously juicy, orange-bright tacos in under 30 minutes and I'm still kinda smug about it.

Servings

servings

Calories

314

kcal

Equipment: 1. Cutting board
2. Chef’s knife (sharp)
3. Paper towels
4. Small bowl and measuring spoons for the spice mix
5. Large heavy skillet with a lid
6. Wooden spoon or spatula for scraping browned bits
7. Instant read meat thermometer
8. Tongs (or a spatula) for flipping the medallions
9. Two forks or a sharp knife for shredding the pork

Ingredients

1 1/2 lb pork tenderloin, trimmed (about 700 g)
1 tbsp olive oil
1 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1/4 tsp crushed red pepper flakes, optional
3 cloves garlic, minced
1/2 cup fresh orange juice (about 1 large orange)
2 tbsp fresh lime juice
1/4 cup low sodium chicken broth or water
8 small corn or flour tortillas
1/2 cup chopped fresh cilantro
1/2 cup finely diced white or yellow onion
1 avocado, sliced or diced
1/2 cup crumbled queso fresco or cotija, optional
Wedges of lime for serving

Directions

Trim any silver skin from the pork tenderloin and cut into 1 inch thick medallions so it cooks fast and evenly, then pat dry with paper towels.
Mix together the salt, pepper, cumin, chili powder, smoked paprika, oregano, garlic powder, onion powder and optional crushed red pepper flakes in a small bowl. Rub the spice mix all over the pork, pressing it in so it sticks.
Heat the olive oil in a large skillet over medium high heat until shimmering. Add the pork pieces and sear 2 to 3 minutes per side until browned in spots but not overcooked, working in batches if needed so the pan stays hot.
Lower the heat to medium, push the pork to one side and add the minced garlic to the pan, cooking about 30 seconds until fragrant. Pour in the orange juice, lime juice and chicken broth or water, scraping the browned bits from the bottom with a wooden spoon.
Cover the skillet and simmer gently 8 to 10 minutes, or until pork just reaches 145 F and is tender. Remove the lid and continue cooking a couple minutes to reduce the sauce slightly and concentrate flavor.
Remove the pork to a cutting board and let rest 3 minutes, then shred or chop into bite sized pieces using two forks or a sharp knife. Toss the pork back in the pan with the reduced sauce to coat and taste for salt, adding more if needed.
Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave until soft and pliable. Keep them covered so they dont dry out.
Build tacos with a good scoop of pork, then top with chopped cilantro, diced onion, avocado slices or cubes, and crumbled queso fresco or cotija if using. Squeeze a lime wedge over each taco right before eating.
Serve immediately while hot. Leftover pork keeps well sealed in the fridge for 3 to 4 days and reheats nicely in a skillet with a splash of water or broth to keep it juicy.

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.