Carnitas Tacos Recipe


Carnitas Tacos Recipe


  • 4 pounds boneless pork shoulder, cut into 2-inch chunks
  • 1 tablespoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 2 cloves garlic, minced
  • 1 onion, coarsely chopped
  • 2 bay leaves
  • 1 orange, cut into wedges
  • Corn tortillas, for serving
  • Diced onions, for garnish
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving

  1. In a large bowl, mix together salt, ground cumin, black pepper, smoked paprika, and chili powder. Add the pork chunks to the bowl and toss to coat evenly with the spice mix.
  2. Place the seasoned pork in a slow cooker. Add minced garlic, chopped onion, bay leaves, and orange wedges over the pork. Cover and cook on low for 8-10 hours, or until the pork is tender and shreds easily with a fork.
  3. Remove the pork from the slow cooker and shred it using two forks. If desired, spread the shredded pork on a baking sheet and broil for 3-5 minutes to crisp up the edges.
  4. Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds on each side.
  5. Serve the carnitas in warm tortillas, topped with diced onions, fresh cilantro, and a squeeze of lime juice.