Carnitas Tacos
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recipe
Prep time
10
m
Total time
39
m
Yields
8
Servings
Carnitas tacos are a classic Mexican taco favorite made with slow-cooked pork. The word carnitas means “little meats” in Spanish and refers to the flavorful, slow-cooked pork that makes these tacos a staple for everyday meals and gatherings. Serve in warm 4″ White Corn Mini Taco Tortillas for authentic street-style tacos. For best results, use La Campera corn tortillas — you can find them at a store near you. For more ideas, explore our taco recipes or try other traditional Mexican favorites like our red pork tamales, made with rich chile sauce and soft masa.
Ingredients
1
Pkg.
1 package of La Campera White Corn Mini Tortillas for Tacos
4
Lbs.
4 pounds of pork shoulder, cut into 2-inch cubes
1
Cup
1 cup of lard or vegetable oil
1
1 large onion, quartered
2
2 oranges, cut in half
1/2
Cup
1/2 cup of cola (optional)
1
Tbsp.
1 tablespoon of salt
1
Tbsp.
1 tablespoon of black pepper
1
Tbsp.
1 tablespoon of ground cumin
1
Tbsp.
1 tablespoon of dried oregano
4
4 cloves of garlic, minced
1
1 bay leaf
1
Cup
1 cup of salsa, for serving
La Campera White Corn Mini Taco Tortillas
Directions
Step
1
Place the pork cubes in a large, heavy-bottomed pot or Dutch oven. Add enough water to cover the meat by about 1 inch.
Step
2
Add the lard or vegetable oil, onion, oranges, cola (if using), salt, pepper, cumin, oregano, minced garlic, and bay leaf. To add the oranges, squeeze the juice into the pot and then add the rinds.
Step
3
Bring the mixture to a boil over high heat. Reduce the heat to medium-low and let it simmer, uncovered, for about 2 hours or until the pork is tender and the liquid has evaporated. Stir occasionally.
Step
4
Once the liquid has evaporated, continue cooking the pork in the rendered fat, turning occasionally, until the meat is browned and crispy on the outside, about 20-30 minutes. Adjust the heat as needed to avoid burning.
Step
5
Remove the pork from the pot and let it drain on paper towels if necessary.
Step
6
Shred the meat using two forks.
Step
7
Serve the carnitas in warm La Campera tortillas, add salsa, and any other toppings you like, such as chopped onion, cilantro, and avocado. Enjoy your delicious homemade carnitas!
Carnitas tacos are traditional Mexican tacos made with slow-cooked pork that is shredded and lightly crisped before serving. The pork is typically served in warm corn tortillas, creating one of the most popular and recognizable tacos in Mexican cuisine.
Carnitas are most often made with pork shoulder (also called pork butt) because the fat content keeps the meat tender during slow cooking and helps create the crispy edges that carnitas are known for.
Carnitas tacos are traditionally served in small corn tortillas, especially 4-inch or 4.5-inch street-style tortillas. Corn tortillas hold the juicy pork well and provide the authentic flavor and texture associated with Mexican tacos.
Popular toppings include chopped onion, fresh cilantro, salsa, avocado, and lime. These simple garnishes balance the rich flavor of the pork.
Street-style tacos often use two small corn tortillas to help support the filling and prevent tearing. The extra layer absorbs juices from meats like carnitas and keeps the taco from falling apart while eating. Using two tortillas also adds structure and makes the tacos easier to handle.
White corn tortillas have a softer texture and a mild flavor that works well for traditional tacos like carnitas. Yellow corn tortillas have a slightly stronger corn taste and a firmer texture, making them a good choice for heartier fillings. Both varieties work for tacos, so the best option depends on the flavor and texture you prefer.
