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Crispy Carnitas Tacos

Crispy Carnitas Tacos

Crispy carnitas tacos with juicy slow braised pork broiled until shattery crisp. Restaurant quality tacos at home.
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Prep Time 15 minutes
Cook Time 8 hours 5 minutes
Total Time 8 hours 20 minutes
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.