Pork Carnitas Tacos Recipe

Pork Carnitas Tacos | Cinco De Mayo

I have to admit, I don’t cook very many Mexican dishes—but when I do, pork canitas is one of my favorites. Pork carnitas is slow cooked pork with lots of garlic, spices and citrus. It can be easily made on the stove top in a large pot or your dutch oven. After a few hours of cooking, you end up mounds of tender, juicy pork that fall apart with a fork. It’s full of flavor and perfect for tacos one night and a casserole the next.

I like to cook a pork roast about once a month. It’s easy to throw the ingredients in a pot on a Sunday and let it cook without a lot of fuss. The pork slowly simmers on the stove and I end up with enough  for several meals (in our small family), plus more to freeze for another round of meals. It may sound like something that is difficult to do, but pork carnitas is actually very easy, and your family will be so happy with the delicious results.

Pork Carnitas Tacos Recipe | Cinco De Mayo

Pork Carnitas Tacos are great to serve for Cinco De Mayo, in fact, I’ll be pulling my stash from my freezer just for the occasion. Serve your tacos with homemade pico de gallo and, some shredded cabbage and corn tortillas and you have yourself a delicious, authentic Mexican meal. Another delicious way to use this pork is for breakfast like in this roast pork eggs Benedict with cilantro hollandaise.

Btw…be on the lookout on your grocery store shelf for La Tortilla Factory Hand Made Style Yellow Corn Tortillas. They are drastically better than the ones I’ve purchased before. They don’t fall apart, yet still have that delicious corn taste.

Pork Carnitas Tacos Recipe

Pork Carnitas Tacos | Cinco De Mayo

Pork Carnitas Tacos | Cinco De Mayo


  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried cumin
  • 1 onion, chopped
  • 5 cloves garlic
  • 3-4 pound pork shoulder roast
  • 1 whole jalapeno pepper, seeded and chopped
  • 2 bay leaves
  • 1 orange
  • 2 limes, juiced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper


Using a dutch oven or any large, heavy-bottomed pot, heat the oil and add the oregano, cumin, onion and garlic. Saute for about 8 minutes, and then place the pork on top. Add enough water to just cover the meat. Add the jalapeno, bay leaves, lime juice and squeeze the orange juice into the pot and bring to a simmer. Reduce the heat to low and cook for 1 hour, stirring occasionally.

Uncover the pot and continue to cook on medium-low heat, at a vigorous simmer another 1 ½ to 2 hours. Skim the foam or fat off the top as it cooks. When the pork is tender and much of the liquid has evaporated, use 2 forks to pull the meat apart in the pot (you can leave big chunks at this point). Increase the heat to medium-high and cook another 20 minutes, letting the liquid evaporate and the meat caramelize and brown in the fat left in the pan.

Remove from the heat and allow to cool slightly. Remove the bay leaves. Shred the meat thoroughly and discard any large chunks of fat.



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