These pork tacos are made with slow-cooked pork braised in citrus and spices, then broiled to crispy perfection. This set-it-and-forget-it method makes the best street tacos!
This pork taco (aka carnitas) recipe is such an easy way to make a large batch of taco meat ahead of time. I love the abundance of heavenly flavors that this simple dish brings — it’s one of those recipes that practically cooks itself. The braising liquid is to-die-for, and the meat turns out so succulent with crispy edges. When I know I have a busy week coming up, I often make a batch of this pork to keep the fridge stocked with protein, then crisp it up under the broiler right before serving. Throw it in a tortilla with a bit of fresh cilantro and diced onion, and you’ve got a restaurant-quality taco!
Pork Tacos Video
How To Make Pork Tacos
These pork tacos require minimal effort with BIG payoff. Even on the busiest days, anyone can follow these three simple steps.
- Season the pork: Season the pork chunks with salt, pepper, cumin, and oregano.
- Cook the pork: Place the pork chunks into a Dutch oven, along with the rest of the ingredients. Cover and cook at 300°F for 2.5–3 hours.
- Shred and broil the pork: Shred the pork, then spread it onto a baking sheet. Drizzle the juices on top and broil it on low for 15–25 minutes, tossing it once or twice.
Hot tip: Add a splash of fresh lime juice over the shredded meat before broiling for another dimension of flavor.
Tips For the Best Pork Tacos
We go through a lot of meat as a family of four, so I’ve become quite familiar with this pork tacos recipe. Here are five tips I’ve learned for irresistibly juicy, flavorful, and tender carnitas.
- Use pork shoulder. Pork shoulder (often labelled as pork butt or Boston butt) is the ideal choice for juicy carnitas due to its fat content. If it’s too fatty, feel free to cut some of it off — but a bit of fat creates the best flavor! Avoid pork tenderloin, as this leaner cut may turn out dry and tough.
- Don’t skip the orange juice. It helps to tenderize the meat, and it adds a slight citrusy sweetness.
- Be patient. As with all low-and-slow recipes, the pork needs time to break down in the oven. It may be ready after 2.5 hours, but it totally depends on the size of the pork chunks. Test the meat with a fork — when it falls apart easily, it’s ready.
- Keep the lid on. Remember to keep the Dutch oven tightly covered for at least 2.5 hours to trap the moisture inside and keep the pork juicy.
- Save the juices. The fatty braising liquid is basically pure gold… spoon it generously over the shredded pork before broiling, and you’ll have the best carnitas ever.
Ways To Serve
My favorite way to serve this pork is with fresh toppings to cut through the richness. Enjoy a classic taco, or build a salad, burrito, or bowl with the meat.
- Tortillas/Rice: If you’re craving a taco or burrito, make your own flour tortillas, sourdough tortillas, or corn tortillas (trust me, it’s so worth it!). If you prefer the ease of a bowl, this cilantro lime rice is the perfect base.
- Veggies/Herbs: Fresh cilantro is a must for street tacos (if you’re not a fan of it, use parsley instead). To get your veggies in, try minced onion, avocado, tomatoes, lettuce, and/or cucumbers.
- Sauces/Salsas: Bright and creamy sauces provide the most mouthwatering contrast to the fatty meat. I love alternating between pico de gallo, roasted tomato salsa, creamy tomatillo sauce, guacamole, sour cream, and a simple squeeze of fresh lime juice.
Storage & Reheating
If you are also treasuring your time at home with hungry kids like me, you’ll be thanking yourself for making this pork taco meat ahead of time. We never get tired of eating it!
- Storage: Store any leftover pork for up to four days in an airtight container in the fridge.
- Reheating: Gently warm the leftover pork in a skillet with a splash of the original cooking liquid or water. Keep it over medium-low heat, and stir frequently.
Hot tip: Use the leftover meat to make Cuban pork sandwiches!
More Yummy Taco Recipes
- Ground Beef Tacos — Perfect for when you’re craving tacos but only have 20 minutes on hand
- Carne Asada Street Tacos — Tender bites of marinated beef are the star of the show
- Grilled Chicken Street Tacos — Packed with zesty Tex-Mex flavor
- Taco Salad — All the best taco ingredients tossed together with extra greens
Recipe
Ingredients
- 4 lb pork shoulder cut into large chunks
- 2 tbsp salt
- 1 tsp black pepper
- 1 tbsp cumin
- 1 tbsp oregano
- 4 garlic cloves smashed
- 1 onion quartered
- 1 cup orange juice
- 2 bay leaves
- ½ cup water
Instructions
- Season the pork with salt, pepper, cumin, and oregano.
- Place the pork into a Dutch oven with the garlic, onion, orange juice, bay leaves, and water.
- Cover the pot and cook the meat at 300°F for 2.5–3 hours, or until it is fork-tender. Remove the pork and shred it.
- Spread the pork onto a baking sheet and spoon some of the cooking liquid/fat on top.
- Broil the pork on low for 15–25 minutes, tossing once or twice, until the edges are crispy. Pile it onto a tortilla with your favorite toppings, and enjoy!
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