Crispy Carnitas Tacos

Juicy slow cooked carnitas broiled until the edges are impossibly crispy, piled into warm tortillas with cilantro and lime. ♡

These crispy carnitas tacos are the taco night upgrade you have been looking for. The pork is slow braised in orange juice and spices until it falls apart, then broiled until the outside is golden and shattery crispy. Each bite is juicy, crunchy, and exactly like your favorite Mexican spot. For more ideas, see our Honey Garlic Chicken Thighs.

It takes time but zero effort. Set it and forget it, then broil for 5 minutes at the end for that signature crispy edge. Let’s make it together.

Ingredients

Crispy Carnitas Tacos

• 3 lbs pork shoulder, cut into 3 inch chunks
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 medium white onion, quartered
• 8 cloves garlic, smashed
• 1 cup orange juice, fresh
• 1/4 cup lime juice, fresh
• 2 bay leaves
• 12 corn tortillas
• 1/2 cup white onion, diced, for serving
• 1/2 cup fresh cilantro, chopped
• 2 limes, cut into wedges

How to Make Crispy Carnitas Tacos

1. **Season.** Rub pork chunks with salt, pepper, cumin, oregano, and smoked paprika.
2. **Slow cook.** Place pork in a slow cooker with onion, garlic, orange juice, lime juice, and bay leaves. Cook on low for 8 hours or high for 4 hours.
3. **Shred.** Use two forks to shred the tender pork directly in the cooker. Mix with the juices.
4. **Broil.** Transfer pork with a slotted spoon to a rimmed sheet pan. Broil 4 to 5 minutes until edges are crispy and browned.
5. **Warm tortillas.** Heat tortillas directly over a gas flame or in a dry skillet for 15 seconds per side.
6. **Assemble.** Pile crispy carnitas into warm tortillas. Top with diced onion, cilantro, and a squeeze of lime.

Why This Recipe Works

Braising pork shoulder low and slow in a mix of orange juice, lime, garlic, and cumin breaks down the tough connective tissue into gelatin. This is what makes authentic carnitas juicy and shreddable instead of dry and stringy. The citrus adds brightness that balances the richness of the pork, which is the classic Mexican trick.

The broil step is the non negotiable secret that separates homemade carnitas from real carnitas. After shredding the tender pork, you spread it on a sheet pan and broil it for 4 to 5 minutes until the edges turn deep brown and shattery crispy. Those crispy edges give you the perfect mix of crunchy and juicy in every bite.

Warming the tortillas directly over a gas flame or in a dry skillet adds char that elevates the whole taco. Cold tortillas feel like an afterthought. Warm charred tortillas taste like the ones at a taqueria. A simple topping strategy of diced white onion, cilantro, and a squeeze of lime is all these viral pork tacos need. No cheese, no sour cream, no fuss. For more ideas, see our Thai Basil Ground Chicken.

Tips

• Use pork shoulder (butt), not loin. Pork loin is too lean and turns dry.
• Slow cook the pork on low for 8 hours for the most tender shred.
• Store leftover carnitas in fridge for 4 days or freeze for 3 months.
• Reheat carnitas under the broiler for 3 minutes to re crisp the edges.
• Warm tortillas directly over a gas flame for 15 seconds per side for char.
• Use a slotted spoon to transfer pork to the sheet pan. Too much liquid prevents crisping.

Variations

• Make it in the instant pot: pressure cook 60 minutes instead of 8 hours.
• Use chicken thighs for a chicken carnitas version.
• Serve in a burrito bowl over rice with black beans.
• Top with pickled red onion, salsa verde, or diced pineapple.
• Make carnitas quesadillas with crispy cheese and tortillas.
• Use corn or flour tortillas based on preference. Corn is more authentic.

Looking for more ideas? Try our Korean Ground Beef Bowls or Beef Broccoli Stir Fry next.

Common Mistakes to Avoid

• Using pork loin: Pork loin has no fat and turns dry. Always use pork shoulder (also called pork butt).
• Skipping the broil: The broil step is what makes it crispy carnitas. Without it, its just shredded pork.
• Cooking too hot: Low and slow is key. High heat makes the pork tough and stringy.
• Over filling the taco: Less carnitas per taco means you can actually bite it. Overstuffed tacos fall apart.

Crispy Carnitas Tacos

Crispy carnitas tacos with juicy slow braised pork broiled until shattery crisp. Restaurant quality tacos at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs 5 minutes mins

Total Time 8 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Method Notes

Ingredients

  

• 3 lbs pork shoulder cut into 3 inch chunks
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 medium white onion quartered
• 8 cloves garlic smashed
• 1 cup orange juice fresh
• 1/4 cup lime juice fresh
• 2 bay leaves
• 12 corn tortillas
• 1/2 cup white onion diced, for serving
• 1/2 cup fresh cilantro chopped
• 2 limes cut into wedges

Method

 

1. **Season.** Rub pork chunks with salt, pepper, cumin, oregano, and smoked paprika.
2. **Slow cook.** Place pork in a slow cooker with onion, garlic, orange juice, lime juice, and bay leaves. Cook on low for 8 hours or high for 4 hours.
3. **Shred.** Use two forks to shred the tender pork directly in the cooker. Mix with the juices.
4. **Broil.** Transfer pork with a slotted spoon to a rimmed sheet pan. Broil 4 to 5 minutes until edges are crispy and browned.
5. **Warm tortillas.** Heat tortillas directly over a gas flame or in a dry skillet for 15 seconds per side.
6. **Assemble.** Pile crispy carnitas into warm tortillas. Top with diced onion, cilantro, and a squeeze of lime.

Notes

Use pork shoulder (butt), not loin. Pork loin is too lean and turns dry. Slow cook the pork on low for 8 hours for the most tender shred. Store leftover carnitas in fridge for 4 days or freeze for 3 months.

Source: USDA FoodData Central for nutrition estimates.

FAQ

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