Pork Carnitas Tacos: Crispy, Juicy, Pure Magic

Carnitas means “little meats” in Spanish. It’s pork shoulder slow-cooked until it falls apart, then crisped until the edges are golden and crunchy. Two textures. One glorious taco.

This recipe works in a slow cooker, Instant Pot, or Dutch oven. Make a big batch. Tacos for days.

Ingredients

Serves 6-8 (makes 16-20 tacos).

• 3 lbs pork shoulder (pork butt), cut into 2-inch chunks
• 1 onion, quartered
• 6 cloves garlic, smashed
• 1 orange, juiced (throw the spent halves in too)
• 1 lime, juiced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 bay leaves
• 1 cup chicken broth (or water)

For Serving:

• Corn or flour tortillas
• Diced onion, chopped cilantro, lime wedges, salsa, hot sauce

Step-by-Step Instructions

Step 1: Cook the Pork

1. Place pork, onion, garlic, orange juice, lime juice, oregano, cumin, salt, pepper, bay leaves, and broth in a slow cooker, Instant Pot, or Dutch oven.
2. Slow cooker: Low for 8-10 hours or high for 5-6 hours.
3. Instant Pot: High pressure for 45 minutes + natural release (15 minutes).
4. Dutch oven: 300°F for 3-4 hours until fork-tender.

Step 2: Shred the Pork

1. Remove pork from cooking liquid. Shred with two forks. Discard bay leaves and orange halves.
2. Save about ½ cup of the cooking liquid.

Step 3: Crisp the Carnitas (Crucial Step)

1. Heat a large skillet over medium-high heat. Add a drizzle of oil or some of the pork fat.
2. Spread shredded pork in an even layer. Don’t stir for 2-3 minutes—let it get crispy and brown.
3. Flip and crisp the other side. Add a splash of reserved cooking liquid to keep it moist.

Step 4: Warm the Tortillas

1. Heat tortillas in a dry skillet, microwave (30 seconds between damp paper towels), or directly over a gas flame.

Step 5: Assemble the Tacos

1. Pile crispy carnitas onto warm tortillas.
2. Top with onion, cilantro, and a squeeze of lime.
3. Add salsa or hot sauce. Fold. Devour. Repeat.

Summary

Prep Time: 10 minutes | Cook Time: 4-10 hours (depending on method) | Total Time: 4-10 hours

Yield: 16-20 tacos (6-8 servings)

Difficulty: Easy

Storage Notes

Fridge:

Store carnitas in an airtight container with some cooking liquid for up to 5 days. Re-crisp in a skillet before serving.

Freezing:

Freeze shredded carnitas (before crisping) for up to 3 months. Thaw overnight in the fridge. Crisp in a skillet when ready.

Pro Tip:

Don’t skip the crisping step. That’s what makes carnitas magical. Soft pork is fine. Crispy pork is unforgettable.

Leftover Ideas:

Carnitas bowls (rice, beans, avocado). Carnitas nachos. Carnitas burritos. Carnitas omelets. You can’t mess this up.