Simple and delicious, these flavorful Carnitas Tacos stay on repeat in my home. No one can resist this tender, juicy pork on a soft corn tortilla. Easily a favorite of mine. The best part about carnitas tacos is that there isn’t much work that goes into the pork, so most of the focus goes into making the toppings.
Making an array of toppings is my favorite part of taco night. I love having several different toppings so that they appeal to everyone, even the kids. My favorite taco topping is Guacamole.
Making a simple meat, like carnitas, for tacos allows me to time to focus on making lots of toppings. Which are almost the best part, the meat in this recipe is definitely the best part.
This carnitas recipe is so good, and only requires a few ingredients. Everything is placed in a dutch oven and left to cook for a few hours. I love simple recipes like carnitas that allow me time to do other things while still cooking a delicious meal. When all the taco toppings are added, these tacos are seriously the BEST!
This recipe can easily be made in a large batch to take to a party. Tacos are a great party food because of how easy they are to make. Making lots of different toppings makes it easy to be sure everyone will find something they love to put on their taco.
How to Make Carnitas
- Cut the pork into 2″ pieces and season all over with salt and pepper.
- Heat a large dutch oven or pot over medium high heat. Add in the olive oil and begin browning the meat, working in batches if needed. Do not over crowd the pan, the meat will steam instead of brown.
- Once all of the meat is browned add in the onion and garlic. Cover the meat 1/2 way with water. Bring to a simmer, cover and cook for 1 1/2 hours.
- After 1 1/2 hours, remove the lid and carefully ladle out 1/2 of the cooking liquid. Reserve for later use.
- Continue simmering (uncovered) on low for 1 hour or until the meat is tender and the liquid has evaporated. The fat that has rendered from the meat should be left.
- Remove the pork and shred. Add back to the pot and turn the heat to medium. If there is not enough rendered fat left in the pot, you can add in oil as needed.
- Crisp up the pork until it reaches your desired crispness. Add some of the cooking liquid for additional flavor when serving.
A Few Great Toppings for Carnitas Tacos
Get creative with the toppings for these tacos. Whip together your favorite salsa or dice some fresh onions. Carnitas tacos are great vehicles for flavorful toppings.
- Guacamole is a must for carnitas tacos for me.
- Fresh salsa is perfect for these tacos.
- Pico De Gallo is a great fresh salsa for carnitas tacos.
- Fresh diced onions
- Sliced Avocado
- Tomatillo Salsa
- Quick pickled onions, an absolute must try on tacos. If you have never tried quick pickled onions on tacos, I highly recommend that you do!
- Chopped cilantro is also a must for carnitas tacos, well all tacos really.
- Lime wedges to add fresh lime juice to the tacos. Also a favorite of mine!
- Cheeses– Crumbled Queso Fresco and Cotija are my favorite cheeses to put on carnitas tacos. Other cheeses like shredded cheddar and monterey jack are great options.
Soft corn tortillas are my go-to for carnitas tacos. Flour tortillas are also a great option.
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Carnitas Tacos
This easy-to-follow Carnitas Tacos recipe makes the BEST tacos. Slow cooked pork and your favorite toppings, this recipe will make Taco Tuesday even better.
Ingredients
For Pork
Tacos
Quick Pickled Onions
Instructions
Carnitas
-
Season the meat with the salt and pepper.
Heat a large dutch oven or pot over medium high heat. Add in the olive oil and begin browning the meat, working in batches if needed. Do not over crowd the pan, the meat will steam instead of brown.
-
Once all of the meat is browned add in the onion and garlic. Cover the meat 1/2 way with water. Bring to a simmer, cover and cook for 1 1/2 hours.
-
After 1 1/2 hours remove the lid and carefully ladle out 1/2 of the cooking liquid. Reserve for later use.
-
Continue simmering (uncovered) on low for 1 hour or until the meat is tender and the liquid has evaporated. The fat that has rendered from the meat should be left.
-
Remove the pork and shred. Add back to the pot and turn the heat to medium. If there is not enough rendered fat left in the pot, you can add in oil as needed.
-
Crisp up the pork until it reaches your desired crispness. Add some of the cooking liquid for additional flavor when serving.
Quick Pickled Onions
-
Make at least 30 before serving for best results.
In a medium bowl mix together the onions, juice of 1 lime and the salt. Mix well. After 10 minutes stir the mixture well.
-
Continue stirring the mixture every so often until ready to use.
Tacos
-
Warm the tortillas
In a small non-stick pan over medium heat begin warming up the tortillas. Cook each tortilla for 30 to 45 seconds on each side. Just long enough to make the tortillas pliable. Place them in a damp towel to keep warm.
-
Now serve and enjoy!
Note
The number of tacos this recipe makes varies depending on the size of the tortilla and the amount of meat used for each taco.
Here are a few recipes to try for toppings.
