A Taco Tuesday champion, these Pork Carnitas Tacos redefine Mexican comfort food with their irresistible blend of incredibly tender, slow-cooked pork, gloriously crispy edges, and a vibrant, tangy pico de gallo topping!
Hello, wonderful friends and fellow food enthusiasts! It feels fantastic to reconnect here on the blog, especially after an exhilarating and much-needed family vacation. May truly whisked us away in a whirlwind of exciting milestones and breathtaking adventures. We kicked off the month by heading to Ann Arbor to pick up our son, Casey, marking the completion of his freshman year. Time truly flies when they’re growing up! One year down, with three more thrilling years to anticipate.
Our journey continued south, celebrating our son Sean’s graduation from the College of Charleston in mid-May. The graduation day itself was simply perfect – bathed in glorious sunshine with temperatures in the mid-eighties, creating an ideal backdrop for such a joyous occasion. And just a few days after tossing the cap, we embarked on an unforgettable family trip to Italy! We explored the romantic canals of Venice, delved into the ancient history of Rome, relaxed in the charming coastal town of Sorrento, and marveled at the stunning beauty of the Isle of Capri.
Of all the incredible places we visited, Sorrento captured my heart the most. Our hotel was nestled in a quaint fishing village, offering a panoramic view of the sparkling Bay of Naples. It was also conveniently located right next to a bustling marina and a fascinating boat manufacturing company – a true paradise for my husband, Tom! This grand family adventure was a rare treat, as it had been quite some time since we’d all traveled together without any distractions. It was precious to simply be present, sharing laughter, creating memories, and soaking in every moment as a family.
Reigniting the Kitchen: From Italian Delights to Mexican Fiesta
Oh, the food in Italy was absolutely divine! We indulged in exquisite gnocchi, rich bolognese, creamy spaghetti carbonara, fresh bruschetta, delectable gelato, and, of course, enjoyed all the wonderful wine and Limoncello one could desire. Yet, as incredible as the culinary experiences were, I found myself experiencing a peculiar longing for the incredible variety of cuisines we enjoy back home. From Italian and American to Chinese, Thai, German, Southern comfort food, and one of my absolute personal favorites: Mexican.
Beyond the diverse food scene, there was something else I profoundly missed while we were away (aside from our beloved dog, Tucker, of course!): the simple joy of cooking! I initially thought a brief break from the kitchen might be a welcome change during our vacation, but I spent the entire trip “jonesin’” – eagerly anticipating the moment I could pull out one of my cherished cookbooks and whip up something truly delicious. So, as soon as my feet touched home soil, I knew exactly what I had to do. It didn’t take long for me to decide on a Mexican favorite, and these mouthwatering Crispy Pork Carnitas Tacos soared right to the top of my “must-make” list!
Discover the Secret to Irresistible Crispy Pork Carnitas Tacos
Get ready, because I truly believe you are going to fall head over heels for these carnitas tacos. This recipe isn’t just a meal; it’s an experience, a journey to your own little Mexican fiesta right in your kitchen. What makes these tacos so exceptional is the carnitas itself – incredibly easy to prepare yet bursting with an unparalleled depth of flavor and a texture that’s simply to die for.
The magic begins in a large Dutch oven, where the ingredients come together for a culinary transformation. The true secret to achieving pork that is both moist and unbelievably tender lies in the “low and slow” cooking method. Imagine: just a couple of hours of gentle simmering, and you’ll have pork so succulent it practically melts in your mouth. But we don’t stop there. Once the pork has reached peak tenderness, it’s shredded and then given a crucial step: a quick visit under the broiler. This is where the “crispy” in “Crispy Pork Carnitas Tacos” comes alive, creating those coveted golden-brown, caramelized edges that provide a delightful textural contrast to the tender meat.
Building Your Perfect Carnitas Taco
Once your glorious carnitas are ready, the real fun begins – assembling your tacos! Warm up your favorite tortillas, whether they’re soft corn or flour, to create the perfect vessel for this culinary masterpiece. Then, pile on the glorious, crispy pork. But a taco isn’t complete without its supporting cast of fresh, vibrant toppings. Our go-to combination features a generous spoonful of tangy homemade pico de gallo, a sprinkle of crumbled Monterey Jack cheese for a creamy counterpoint, and a scattering of crisp shredded cabbage for added crunch and freshness. Of course, the beauty of tacos is their versatility, so feel free to personalize them with your favorite toppings – perhaps a dollop of guacamole, a squeeze of lime, or a dash of your favorite hot sauce. However you choose to build them, these tacos promise an explosion of flavor in every single bite.
This recipe isn’t just about feeding your family; it’s about creating joyful moments around the table, celebrating the simple pleasures of delicious food, and bringing a taste of authentic Mexican cuisine into your home with ease and confidence. Enjoy the process, savor every mouthful, and I sincerely hope everyone has a fantastic week filled with delicious food and good company!
Crispy Pork Carnitas Tacos
Author: Mary Ann Dwyer
Servings: 8 servings
A Taco Tuesday winner, these Pork Carnitas Tacos are loaded with crispy, flavorful, tender pork meat with a tangy pico de gallo topping!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Ingredients
Pork
- 4 lb. boneless pork shoulder, cut into 3-inch chunks
- 1 1/2 tsp. kosher salt
- 1 tsp. ground pepper
- 1 large onion, peeled and halved
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 cinnamon stick (or 1/4 tsp. ground cinnamon)
- 1 tsp. dried oregano
- 2 bay leaves
- 4 cloves garlic, minced
- 1 large orange, juiced (rinds reserved for cooking)
- 1 lime, juiced
- 2 cups water
- Toppings for serving: crumbled or shredded Monterey Jack cheese, pico de gallo, shredded red cabbage, chopped cilantro
- Tortillas, for serving
Pico de Gallo
- 4 Roma tomatoes, seeded and finely chopped (about 2 cups)
- 1/4 cup onion, finely chopped
- 1 clove garlic, finely chopped
- 1 jalapeno, finely chopped (seeds and ribs removed for less heat, optional)
- 2 Tbsp. lime juice
- 1 Tbsp. olive oil
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 300 degrees F (150 degrees C). In a large Dutch oven, combine all pork ingredients (including the juiced orange rinds). Bring the mixture to a simmer over medium-high heat on the stovetop. Once simmering, cover the Dutch oven tightly and transfer it to the preheated oven. Cook for 2 hours, or until the pork is incredibly tender and easily falls apart when prodded with two forks.
- Carefully remove the Dutch oven from the oven. Using a slotted spoon, transfer the cooked pork meat to a foil-lined baking sheet. Discard the onion halves, bay leaves, cinnamon stick, and orange rinds from the Dutch oven. Shred the pork meat on the baking sheet using two forks, spreading it out into an even layer.
- Return the Dutch oven with the cooking liquid to the stovetop. Heat the liquid over medium heat, allowing it to simmer and reduce until it thickens into a flavorful sauce, which usually takes about 15 minutes. Drizzle approximately half of this reduced liquid evenly over the shredded pork on the baking sheet.
- Place the baking sheet with the pork under the broiler. Broil for 5-7 minutes, watching carefully, until the edges of the pork become wonderfully crispy and golden brown. Flip the pork over, drizzle with the remaining reduced liquid, and continue to broil for an additional 5-7 minutes, or until the other side is equally crispy. Season the finished carnitas with a little extra salt and pepper to taste, if needed.
- While the pork is cooking, prepare the pico de gallo. In a medium bowl, combine all the pico de gallo ingredients. Stir well to combine. Taste and adjust seasoning with kosher salt and pepper as desired. Chill until ready to serve.
- To serve, warm your tortillas. Fill each warm tortilla generously with the crispy pork carnitas. Top with a spoonful of fresh pico de gallo, crumbled Monterey Jack cheese, shredded red cabbage, and a sprinkle of chopped cilantro. Serve immediately and enjoy your homemade Mexican feast!
Nutrition
Calories: 342kcal | Carbohydrates: 9g | Protein: 52g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 508mg | Potassium: 1066mg | Fiber: 3g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 3mg
Keyword: carnitas, Mexican food, pork, Taco Tuesday, tacos, crispy pork, slow-cooked pork, pico de gallo
Cuisine: Mexican
Course: Dinner, Lunch, Main Dish
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