Carnitas Tacos Recipe
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Chunks of pork are slow-cooked until tender then fried in the rendered fat until golden brown and crisp on the outside. I use a combination of pork shoulder and pork belly in this recipe. The pork belly has much more fat on the cut so, as it cooks, the fat renders and gives off more fat to fry the carnitas in. I serve the carnitas as tacos in this recipe topped with stewed beans, pico de gallo and pickled onions.
The cooking liquid is flavored with jalapeño, onion, garlic, orange and bay leaves. The pork is topped with additional fat and water with a bit of milk which works to tenderize the meat. The water and milk both keep the oil from getting too hot as the pork slowly simmers and cooks. Cook the pinto beans while the pork simmers to save on time.
Carnitas Tacos Recipe
Table of contents
The Inspiration for This Recipe
This recipe is modeled after my favorite carnitas which can be found at La Taqueria in San Francisco, a small restaurant in the mission district. I loved the combination of the tender carnitas with pinto beans in their mission-style burritos so I figured I would make my own taco version.
Ingredients in Carnitas
- Cayenne – The pork is marinated in a blend of cayenne, salt and sugar for just a bit of spice. While it may seem like a lot of cayenne it really isn’t. Just be sure to evenly distribute the mixture over the pork.
- Salt – When cooking, unless otherwise noted, I use coarse kosher salt as it tastes way better than iodized table salt. Iodized salt granules are much smaller and dissolve instantly, as opposed to larger kosher salt granules so you end up using more. I keep kosher salt for cooking in a small bowl next to my stove for easy access.
- Sugar – The pork sits in the granulated sugar to marinate. It adds a slightly sweet flavor that contrasts with the spice of the cayenne.
- Pork – I use a combination of both pork shoulder and pork belly to make my carnitas recipe. Pork belly is the fatty cut of pork from the pig’s belly after the loin and spareribs are removed. Many carnitas recipes solely use pork shoulder or pork butt. The added fat from the pork belly melts into the simmering mixture, keeping the pork extremely tender.
- Pork lard – Lard or vegetable oil is added to the pork so that as it simmers. As a result the fat from the pork melts into the oil the pork essential confits – cooks in the fat to become extremely tender.
- Onion – The onion is added to add flavor to the cooking broth. I don’t peel the skin from the onion since it actually contains plenty of flavor and it cooks down so much and any leftover pieces are removed before the pork fries so it really doesn’t matter.
- Jalapeño – The jalapeño is added more for the flavor than the spice.
- Garlic – Garlic rounds out the flavor in the broth as the pork simmers.
- Orange – In addition to adding flavor the citrus works to tenderize the meat as it cooks.
- Bay leaf – Aromatic whole bay leaves are added whole to add depth of flavor and removed before serving.
- Milk – The milk is added to the oil and water as the pork simmers. Based on density the milk actually sits on top of the layers. As a result it works to keep the pork moist while tenderizing it.
How to Make carnitas tacos
Step 1: Make the spice blend.
In a small bowl stir together the cayenne, salt and sugar.
Step 2: Let the pork marinate.
Add pork and pork belly to a large bowl. Evenly sprinkle over the pork pieces, tossing to combine. Cover and refrigerate for at least 1 hour and up to overnight to marinate.
Step 3: Add the pork to a Dutch oven.
Remove the pork from the refrigerator and let sit at room temperature for about 30 minutes. Heat a Dutch oven over medium heat, add the lard (or vegetable oil) followed by the marinated pork.
Step 4: Add the aromatics.
Arrange the onion, jalapeño, garlic, orange and bay leaves in the pot then top with the milk and 2 cups of water.
Step 5: Cook the pork carnitas.
Bring to a boil over medium heat then lower heat to medium-low and simmer, uncovered, until the meat is fork tender and the water and milk have evaporated, stirring occasionally.
Step 6: Make sure the liquid simmers.
If the liquid has not all evaporated at this point, remove the meat to a bowl and continue to simmer until it has then add the meat back to the pot if necessary. Remove and discard any remaining onion, jalapeño, orange and bay leaves.
Step 7: Fry the meat.
Increase the heat to medium-high heat and fry the meat, stirring occasionally until it is crispy and golden brown on the outside, about an additional 10 minutes. Remove to a large bowl and set aside. (If there is not enough fat to fry the carnitas, spread on a baking sheet and broil in the oven until crispy, about 3 minutes).
Tips and Tricks for this recipe
How to reheat carnitas
Reheat the pork carnitas if you are making them ahead of time, is a two step process. First, I microwave the carnitas in a bowl, then broil them on high. Spread the carnitas in an even single layer on a rimmed baking sheet and broil until crispy, about 2 to 3 minutes.
Microwaving the carnitas first keeps the meat from drying out under the broiler. They “crisp” since they don’t need to stay under as long. Continue to add them to the tortillas as in the serving instructions.
Serving Suggestions
- I highly recommend making your tortillas from scratch for the carnitas tacos. It is much easier than expected and really adds a boost of flavor and texture. I prefer flour to corn tortillas for this recipe but either can be used!
- If you don’t make your own flour tortillas then buy some 6” flour tortillas. They’re a bit bigger than the street taco size which holds in all of the fillings without them spilling out.
- For a shortcut, simply heat a (15.5 ounce) can of pinto beans. However, if you are making the carnitas from scratch, I highly recommend taking the time to stew some beans in another pot while the carnitas cook.
- If you have leftovers from the tacos – try serving the carnitas as a rice bowl. Serve the crispy carnitas over finely shredded cabbage and crispy rice with beans, pico de gallo and avocado!
FAQ – Frequently Asked Questions
What type of meat is carnitas?
Pork!
Why is this not a braise?
If you were braising these carnitas then you would cover with a heavy lid to lock in the moisture. In this recipe you actually want the liquid to evaporate as the pork simmers and becomes tender. This should happen in time with the pork cooking so that when you are ready to fry the pork in it’s own fat, the other liquid has evaporated completely.
What should I do if the cooking liquid hasn’t absorbed fully?
Remove the tender meat and set it aside. Return the pot with the liquid to the heat and continue to simmer until most of the cooking liquid has evaporated and only fat or oil is left.
What if my meat isn’t tender after the cooking time?
Keep simmering it for an additional 30 minutes or so until the meat is tender. Keep in mind the meat will continue to cook as the meat is fried and broiled and you don’t want it to fall apart too much.
Can these be made in a slow cooker?
While you can make pork carnitas in the slow cooker I recommend making them in the pot as directed. Boiling the meat allows for the liquid to evaporate while the pork cooks. The lid on the crockpot keeps the liquid from evaporating. I also like being able to have more control over the heat.
That being said, if you do want to make them in a slow cooker/ crockpot you can. Marinate as directed and cook on low for 6 to 8 hours or on high for 4-5 hours until the pork is tender. Remove from the cooking liquid to a large rimmed baking sheet and broil in the oven on high until golden brown with some crispy spots.
Other Recipes to Try
If you enjoy this pork carnitas tacos recipe, I recommend checking out these:
Carnitas Tacos Recipe
Ingredients:
For the carnitas:
- 1 tablespoon cayenne pepper
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 3 pounds pork shoulder, cut into 2” pieces
- 1½ pounds pork belly, cut into 1” pieces
- 1 cup pork lard (or vegetable oil)
- 1 medium yellow onion, halved
- 1 medium jalapeño pepper, sliced in half lengthwise
- 4 cloves garlic, smashed
- 1 medium orange, halved
- 2 bay leaves
- 1 cup whole milk
For serving:
- Homemade flour tortillas warmed
- Stewed pinto beans (or canned pinto beans, drained and reheated)
- ½ cup pico de gallo
- ½ cup pickled onions
- 2 limes, cut into wedges
Instructions:
For the carnitas:
- In a small bowl stir together the cayenne, salt and sugar. Add pork and pork belly to a large bowl. Evenly sprinkle over the pork pieces, tossing to combine. Cover and refrigerate for at least 1 hour and up to overnight to marinate.
- Remove the pork from the refrigerator and let sit at room temperature for about 30 minutes. Heat a large (7-quart) Dutch oven over medium heat, add the lard (or vegetable oil) to the pot followed by the marinated pork.
- Arrange the onion, jalapeño, garlic, orange and bay leaves in the pot then top with the milk and 2 cups of water. The pork should just barely be covered by the liquid.
- Bring to a boil over medium heat then lower heat to medium-low and simmer, uncovered, until the meat is fork tender and the water and milk have evaporated, stirring about every 30 minutes for a total of 2 hours.
- If the liquid has not all evaporated at this point, remove the meat to a bowl and continue to simmer until it has then add the meat back to the pot if necessary. Remove and discard any remaining onion, jalapeño, orange and bay leaves.
- Increase the heat to medium-high heat and fry the meat, stirring occasionally until it is crispy and golden brown on the outside, about an additional 10 minutes. Remove to a large bowl and set aside. (If there is not enough fat to fry the carnitas, spread on a baking sheet and broil in the oven until crispy, about 3 minutes).
For serving:
- Use a slotted spoon to top the tortillas with a scoop of the stewed pinto beans followed by pieces of carnitas and top with pico de gallo and pickled onions. Serve with lime wedges.
DID YOU MAKE THIS?
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Just a question on the Carnitas recipe. I calls for pork lard, can I use regular lard for this? Not a fan of vegetable oils
Yes, regular lard will work great! Hope you enjoy the recipe.
Leaving another comment because my stars didn’t save 😂 Basically… just make this recipe, you won’t be disappointed!!
thank you Jaymee!! I’m so glad you enjoyed it!!
Love love loved this recipe! Aside from a couple minor substitutions based on what I had on hand, I followed this exactly and was SO pleased with the results. Definitely a keeper going forward!
Love this recipe so much I made it twice in 1 week! I originally tried this recipe for a football pregame that we were hosting at our apartment and it was a big crowd pleaser!
I made these for brunch along with the beans!!!
Holy moly they were a huge hit. Everyone loved them!! I ended up crisping them under the broiler bc it was easier for me. I loved it.
I made the beans in the crockpot I made them the day before in a crock pot. I added water here and there and let those bad boys cook on high for about 5 hours. So yummy I won’t use canned beans again!!
I’m so glad they were such a hit Tamara! Great note on the broiler and the beans!!
I made this for Christmas Eve and it was such a hit! Very easy to put together and the meat was SO tender! You have to make the homemade tortilla as well it really makes the dish
I had always made carnitas in a slow cooker before, and initially questioned the stove top approach… NOW I UNDERSTAND. This recipe is better than any carnitas I’ve had basically anywhere (and I try them at every opportunity). The meat is UNBELIEVABLY juicy, and I love not only what I tasted but also the new skills I learned trying this recipe. Also my husband has never been happier. Thank you!!
YESSSSSS! So happy to hear you enjoyed the recipe! Thanks for sharing!
I was initially whelmed and questioned my culinary skills trying this one , I love carnitas , but I’ve never purchased pork should and belly from a butcher. Kylie’s instructions are very clear , "thank you". This recipe is definitely a weekend one for me because you need three solid hours , but the process was relaxing , not intimidating , and very rewarding. The orange adds a lightness to the pork , its was so so so good. My boyfriend was beyond impressed , "thank you again". I highly recommend this recipe and I have already sent it to several family/friends.
Your butcher is your friend!! They are great at informing and directing! And glad you found the instructions clear! Thanks for sharing! xx
The best carnitas my husband and I had. Thank you for this wonderful and such an easy recipe 😊
I love hearing that!! Thank you so much for sharing Olga!