Carnitas, or “little meats,” is a Mexican dish that brings tender, flavorful pork with crispy edges to your table. This easy pork carnitas recipe delivers juicy, slow-cooked pork infused with citrus, garlic, and spices, perfect for taco night. Served in warm corn tortillas and topped with fresh cilantro, onions, and a squeeze of lime, these carnitas will make every taco taste like an authentic Mexican street food experience!
Ingredients
For the Carnitas
- 3 lbs boneless pork shoulder (or pork butt), cut into 2-inch cubes
- 1 cup of pineapple juice (or freshly squeezed juice from oranges)
- ½ cup freshly squeezed lime juice
- 6 cloves garlic, minced
- 2 jalapeños, seeded and diced
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- About 2½ cups hot water, broth, or beer
For Serving as Tacos
- Corn tortillas
- Fresh cilantro, chopped
- White onion, finely diced
- Lime wedges
- Salsa or hot sauce
Instructions
- Prepare and Season the Pork : In a large mixing bowl, combine the pork cubes with pineapple juice, lime juice, minced garlic, diced jalapeños, cumin, and salt.Stir well to ensure the pork is evenly coated. Let it marinate for at least 30 minutes for enhanced flavor (you can also marinate it for a few hours in the refrigerator).
- Slow-Cook the Pork : Transfer the pork and marinade into a large pot or Dutch oven over medium heat.Add enough hot water, broth, or beer to almost cover the pork (about 2½ cups).Allow the mixture to reach a gentle simmer, then lower the heat to maintain a subtle warmth. Cover and cook for 2½-3 hours, or until the pork is fork-tender and most of the liquid has evaporated.
- Crisp the Pork : Preheat your oven to 450°F (230°C).Using a slotted spoon, transfer the tender pork pieces to a large baking sheet. Shred the meat slightly, leaving some larger chunks for texture.Drizzle a bit of the cooking liquid over the pork to keep it moist, then place the baking sheet in the oven.Roast for 15-20 minutes, turning halfway through, until the pork is golden brown and crispy on the edges.
- Serve : Warm the corn tortillas and fill each one with a generous portion of the crispy carnitas.Top with chopped cilantro, diced onion, and a squeeze of fresh lime juice.Add salsa or hot sauce to taste and enjoy these delicious carnitas tacos!
Conclusion
This pork carnitas recipe is an easy and delicious way to enjoy authentic Mexican flavors at home. The slow-cooked pork becomes melt-in-your-mouth tender, and the final roast adds irresistible crispy edges that make each taco unforgettable. Gather your family and friends for taco night and enjoy this rich, juicy, and satisfying dish.
Best Pork Carnitas for Tacos – Crispy, Juicy, and Full of Flavor
Tender, juicy pork carnitas slow-cooked withcitrus and garlic, then roasted for crispy edges, perfect for tacos withcilantro, onions, and lime.
Ingredients
For the Carnitas
- 3 lbs boneless pork shoulder or pork butt, cut into 2-inch cubes
- 1 cup of pineapple juice or freshly squeezed juice from oranges
- ½ cup freshly squeezed lime juice
- 6 cloves garlic minced
- 2 jalapeños seeded and diced
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- About 2½ cups hot water broth, or beer
For Serving as Tacos
- Corn tortillas
- Fresh cilantro chopped
- White onion finely diced
- Lime wedges
- Salsa or hot sauce
Instructions
- Prepare and Season the Pork : In a large mixing bowl, combine the pork cubes with pineapple juice, lime juice, minced garlic, diced jalapeños, cumin, and salt. Stir well to ensure the pork is evenly coated. Let it marinate for at least 30 minutes for enhanced flavor (you can also marinate it for a few hours in the refrigerator).
- Slow-Cook the Pork : Transfer the pork and marinade into a large pot or Dutch oven over medium heat. Add enough hot water, broth, or beer to almost cover the pork (about 2½ cups). Allow the mixture to reach a gentle simmer, then lower the heat to maintain a subtle warmth. Cover and cook for 2½-3 hours, or until the pork is fork-tender and most of the liquid has evaporated.
- Crisp the Pork : Preheat your oven to 450°F (230°C). Using a slotted spoon, transfer the tender pork pieces to a large baking sheet. Shred the meat slightly, leaving some larger chunks for texture. Drizzle a bit of the cooking liquid over the pork to keep it moist, then place the baking sheet in the oven. Roast for 15-20 minutes, turning halfway through, until the pork is golden brown and crispy on the edges.
- Serve : Warm the corn tortillas and fill each one with a generous portion of the crispy carnitas. Top with chopped cilantro, diced onion, and a squeeze of fresh lime juice. Add salsa or hot sauce to taste and enjoy these delicious carnitas tacos!