Carnitas Tacos

Carnitas Tacos


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 1   Average: 5/5]

It’s Cinco de Mayo again and this year it falls on Taco Tuesday. Make your own Carnitas Tacos and help celebrate the Mexican army’s victory over the French army at the Battle of Puebla on May 5, 1862. In the United States, Cinco de May is often mistaken to be Mexico’s Independence Day, which is celebrated on September 16th.

  • 3 Tablespoons Canola Oil
  • 3 Pounds Bone-In Pork Shoulder (Skinless & Cut Into 3 Inch Pieces)
  • 1 Teaspoon Kosher Salt
  • 6 Garlic Cloves (Peeled & Minced)
  • 1 Large Onion (Chopped)
  • Juice of 2 Limes
  • Juice of 2 Oranges
  • 2 Teaspoons Mexican Oregano
  • Additional Onions Finely Chopped For Garnish
  • 24 Small Corn Tortillas
  • Chopped Cilantro For Garnish
  • Salsa For Garnish
  1. Season pork with kosher salt. Add canola oil to large-size pot and turn heat to medium-high. Place pork in hot oil and brown 12 minutes. Turn as needed. Add garlic, chopped onion, oregano, lime juice, orange juice, and enough water to cover pork by 2 inches.
  2. Bring to boil. Reduce heat to medium-low. Cook, covered, 2 hours until pork is tender.
  3. Remove from pot and let cool. Transfer to cutting board. Chop into bite size pieces. Strain cooking liquid and return to pot. Stir pork into cooking liquid to keep warm until ready to make into tacos.
  4. Spoon a few tablespoons carnitas onto each corn tortilla. Top each taco with cilantro, finely chopped onions, and salsa.
  5. Serve with sides of your choice.
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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