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Authentic Mexican Carnitas Recipe | Crispy Slow Cooked Pork Tacos

Slow-cooked pork shoulder braised with citrus and aromatics, then crisped for authentic taquería-style carnitas. Perfect for simple corn tortilla tacos with onion, cilantro, lime, and salsa.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes

Ingredients
  

Ingredients

  • 4 pounds boneless pork shoulder (Boston butt), cut into 3-inch chunks, well-marbled
  • 1 tablespoon kosher salt (plus more to finish)
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican, if you have it)
  • 1 large white onion, quartered
  • 8 cloves garlic, smashed
  • 2 bay leaves
  • 1 orange, halved (use juice and add the spent halves)
  • 1 lime, halved (juice only)
  • 1 cup low-sodium chicken broth or water
  • 2 tablespoons pork fat from the pot (or neutral oil)
  • Warm corn tortillas (street-taco size)
  • Finely diced white onion
  • Chopped fresh cilantro
  • Lime wedges
  • Your favorite salsa (roja or verde)
  • Optional: radishes
  • Optional: pickled jalapeños
  • Optional: crumbled queso fresco

Instructions
 

Instructions

  • Pat the pork dry and toss with salt, pepper, cumin, and oregano until evenly coated.
  • Place pork in a heavy Dutch oven in a snug single layer and tuck in the onion, garlic, bay leaves, and orange halves.
  • Squeeze in the orange and lime juice, then pour in broth to come about one-third up the pork for a shallow braise.
  • Bring to a gentle simmer over medium heat, cover, reduce to low, and cook 2.5 to 3 hours, turning pieces occasionally, until the pork shreds easily.
  • Uncover for the last 20 to 30 minutes to reduce the liquid slightly until rendered fat pools on top.
  • Transfer pork to a tray and discard bay leaves, onion, and citrus; skim and reserve 2 tablespoons of rendered fat.
  • Shred the pork into chunky pieces, avoiding very fine shreds.
  • Heat a large skillet over medium-high, add the reserved pork fat, spread pork in an even layer, press lightly, and cook 3 to 5 minutes per side without stirring until crispy and deep golden, working in batches.
  • Warm corn tortillas on a hot dry skillet 30 to 45 seconds per side until pliable, keeping them wrapped in a towel.
  • Fill tortillas with carnitas and top with diced onion, cilantro, a squeeze of lime, and salsa; serve immediately.

Notes

For make-ahead, store shredded pork with some juices up to 4 days or freeze up to 3 months; reheat gently, then crisp in a skillet or under the broiler. Avoid adding too much liquid during the braise and do not overcrowd the pan when crisping. Slow cooker option: cook on Low 7–8 hours or High 4–5 hours, then crisp.