Authentic Mexican Carnitas Tacos Recipe

Ingredients

2 pounds of boneless pork shoulder
1 tablespoon of salt
1 tablespoon of pepper
2 teaspoons of dried oregano
1 teaspoon of cumin
1 large onion, chopped into quarters
4 cloves of garlic, minced
2 bay leaves
2 cups of chicken broth
2 tablespoons of vegetable oil
12 small corn tortillas
1 cup of diced onion
1 cup of chopped cilantro
2 limes, cut into wedges
1 cup of your favorite salsa

Steps and instructions

Season the pork shoulder with salt, pepper, oregano, and cumin. Make sure all sides of the meat are well coated.
Place the seasoned pork in a large pot. Add the chopped onion, minced garlic, bay leaves, and chicken broth. Ensure the pork is fully submerged. If not, add more broth or water until it is.
Bring the contents of the pot to a boil on high heat. Once boiling, reduce the heat to low and let it simmer for about 2 hours, or until the pork is tender and can be easily shredded with a fork.
Once the pork is cooked and tender, remove it from the pot and let it cool. Reserve the broth for later use.
After the pork has cooled, shred it using two forks. Set the shredded pork aside.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the shredded pork in batches. Cook until it is crispy and browned on one side.
Dip each tortilla in the reserved broth and heat them in a separate skillet or on a griddle until they are warm and slightly toasted.
To assemble the tacos, place a portion of the crispy shredded pork on each tortilla. Top with some diced onion, chopped cilantro, a squeeze of lime, and a spoonful of salsa.
Repeat the process until all the tacos are assembled. Serve immediately and enjoy!

Tools for making

Cutting board - Used for chopping onions, garlic, and cilantro.
Knife - Essential for cutting and slicing the ingredients, as well as shredding the cooked pork.
Large pot - To cook the pork shoulder with the onion, garlic, and broth.
Two forks - Used to shred the cooked pork shoulder.
Large skillet - Required for crisping up the shredded pork.
Skillet or griddle - Used to warm and toast the corn tortillas.

Recipe variations

Instead of pork shoulder, try using beef brisket or chicken thighs as the meat option.
For a vegetarian version, substitute the meat with diced potatoes or mushrooms.
Experiment with different spices and seasonings like chili powder, paprika, or chipotle powder to add more depth of flavor.
Add sliced bell peppers or jalapenos for an extra kick of heat.
Swap the corn tortillas for flour tortillas for a different texture.
Try different toppings such as avocado slices, shredded cheese, or sour cream.
For a healthier option, bake the carnitas in the oven instead of frying them in oil.
Marinate the meat overnight with citrus juices like orange or lime for a tangier flavor.
Create a fusion twist by adding Asian-inspired ingredients like soy sauce, ginger, or sesame oil.
Make it spicy by adding hot sauce or chili peppers to the salsa or marinade.

Recipe overview

Welcome to our Carnitas Tacos recipe! This dish is a beloved staple in Mexican cuisine, featuring flavorful, tender, and crispy pork that's been slow-cooked to perfection, paired with the fresh and vibrant flavors of onion, cilantro, lime, and salsa. Our recipe will guide you step-by-step through the process of cooking the pork in a rich broth, shredding it, and then crisping it up in a skillet. The final step is assembling your tacos, which involves warming your tortillas in the remaining broth for added flavor and topping them with the pork and fresh condiments. The result will be irresistibly delicious tacos that taste just like they came from your favorite taco stand. Enjoy the process and the tasty results!

Common questions

Can I use a different cut of pork?
While boneless pork shoulder is the traditional cut used for carnitas, you can also use bone-in pork shoulder or pork butt. Just make sure to adjust the cooking time accordingly.
Can I make this recipe in a slow cooker?
Yes, you can! After seasoning the pork, place it in a slow cooker along with the onion, garlic, bay leaves, and chicken broth. Cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender. Then proceed with shredding and crisping the pork as mentioned in the recipe.
Can I make this recipe ahead of time?
Absolutely! You can cook and shred the pork ahead of time, and then refrigerate it in an airtight container. When you're ready to serve, simply reheat the pork in a skillet until it's crispy and warm. Warm the tortillas and assemble the tacos for a quick and delicious meal.
What can I serve with these carnitas tacos?
You can serve the carnitas tacos with a variety of toppings and side dishes. Some popular options include guacamole, sour cream, diced tomatoes, shredded cheese, and hot sauce. Additionally, Mexican rice, refried beans, and a side salad make great accompaniments.
Can I freeze the leftovers?
Yes, you can freeze the leftover carnitas in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator overnight and reheat it in a skillet until it's warmed through and crispy.

Serving dishes and utensils

Cutting board - A sturdy cutting surface to chop and prepare ingredients.
Chef's knife - A sharp knife for slicing and dicing the pork and other ingredients.
Large pot - To cook the pork shoulder and other ingredients.
Skillet - A frying pan to crisp up the shredded pork.
Forks - To shred the cooked pork and handle the meat while cooking.
Tongs - To flip and handle tortillas while heating.
Griddle or skillet - For warming and toasting the tortillas.
Serving platter - A dish or platter to arrange and present the tacos.
Small bowls - For holding the diced onion, chopped cilantro, lime wedges, and salsa.
Serving spoons - For scooping and distributing the toppings onto the tacos.

Origin stories

Carnitas, meaning "little meats" in Spanish, is a dish that has its roots deep in the heart of Mexico's culinary tradition. Originating from the state of Michoacán, this delicacy was created out of necessity and practicality, a testament to the resourcefulness and ingenuity of Mexican cooks. The dish was traditionally made using every part of the pig, not just the shoulder, that was slow-cooked in a copper pot, which is believed to distribute the heat more evenly. This method would tenderize even the tougher cuts of meat, resulting in a flavorful and succulent dish that could feed the whole family. The carnitas would then be used as a versatile filling for tacos, tamales, tortas, and more. So, when you bite into a carnitas taco, you're not just enjoying a delicious meal, you're partaking in a storied tradition that has been passed down through generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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