Spicy Pork Carnitas Tacos
Spicy Pork Carnitas Tacos
Ingredients
For the Carnitas
- 2 1/2 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 orange, halved
- 1 lime, halved
- 1 jalapeño, halved, seeds removed for less heat if desired
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 cups water
For Serving
- 12 corn tortillas
- 1/2 red onion, thinly sliced
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup salsa verde, for serving, as needed
- 1/4 cup cotija cheese, crumbled, for serving, as needed
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, combine the pork shoulder chunks, orange halves, lime halves, jalapeño, smashed garlic cloves, bay leaves, cumin, dried oregano, salt, and black pepper. Pour in the vegetable oil and water.
⏱️ 5 min
- 2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 2 to 2 1/2 hours, or until the pork is very tender and easily shreds with a fork. Stir occasionally to prevent sticking.
⏱️ 150 min
- 3
Remove the pork from the pot and place it on a cutting board. Discard the orange and lime halves, jalapeño, garlic cloves, and bay leaves from the pot. Increase the heat to medium-high and continue to cook the remaining liquid in the pot, stirring occasionally, until it reduces and thickens into a glaze, about 10-15 minutes.
⏱️ 15 min
- 4
While the liquid is reducing, shred the pork using two forks. Once the liquid has reduced, return the shredded pork to the pot and toss to coat it in the glaze. Continue to cook over medium-high heat, stirring frequently, until the pork begins to crisp and brown in places, about 10-15 minutes.
⏱️ 15 min
- 5
Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 5 min
- 6
To assemble the tacos, fill each warm tortilla with a generous amount of spicy pork carnitas. Garnish with sliced red onion, chopped cilantro, a squeeze of fresh lime juice, salsa verde, and crumbled cotija cheese, as desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pork Carnitas Tacos
For the Carnitas
- 2 1/2 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 orange, halved
- 1 lime, halved
- 1 jalapeño, halved, seeds removed for less heat if desired
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 cups water
For Serving
- 12 corn tortillas
- 1/2 red onion, thinly sliced
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup salsa verde, for serving, as needed
- 1/4 cup cotija cheese, crumbled, for serving, as needed
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, combine the pork shoulder chunks, orange halves, lime halves, jalapeño, smashed garlic cloves, bay leaves, cumin, dried oregano, salt, and black pepper. Pour in the vegetable oil and water.
⏱️ 5 min - 2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 2 to 2 1/2 hours, or until the pork is very tender and easily shreds with a fork. Stir occasionally to prevent sticking.
⏱️ 150 min - 3
Remove the pork from the pot and place it on a cutting board. Discard the orange and lime halves, jalapeño, garlic cloves, and bay leaves from the pot. Increase the heat to medium-high and continue to cook the remaining liquid in the pot, stirring occasionally, until it reduces and thickens into a glaze, about 10-15 minutes.
⏱️ 15 min - 4
While the liquid is reducing, shred the pork using two forks. Once the liquid has reduced, return the shredded pork to the pot and toss to coat it in the glaze. Continue to cook over medium-high heat, stirring frequently, until the pork begins to crisp and brown in places, about 10-15 minutes.
⏱️ 15 min - 5
Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 5 min - 6
To assemble the tacos, fill each warm tortilla with a generous amount of spicy pork carnitas. Garnish with sliced red onion, chopped cilantro, a squeeze of fresh lime juice, salsa verde, and crumbled cotija cheese, as desired. Serve immediately.
⏱️ 5 min