Go Back
–+ servings
top view of serving carnitas taco recipe on a plate
Print Pin

Carnitas Taco Recipe

The best Carnitas Tacos start with the best carnitas that readers call, “AMAZING!!!” “BIG HIT,” “TRULY THE BEST” and “Literally the best recipe I’ve ever found on Pinterest.” The pork is supremely juicy, mouthwatering fiesta fireworks thanks to a few elevating ingredients and so easy to make ahead in the slow cooker or instant pot.  Top this carnitas tacos recipe simply or with provided recipes for avocado crema, corn salsa, or pineapple salsa and sink your teeth into the best tacos ever!
Course Main Course, Main Dish
Cuisine Mexican
Prep Time 45 minutes
Cook Time 9 hours
Total Time 9 hours 45 minutes
Servings 12 -16 tacos

Ingredients

Carnitas

  • 4-5 lbs. boneless pork butt/Boston butt, trimmed of excess fat
  • 1 1/2 tablespoons vegetable oil
  • 1/4 cup orange juice
  • 2 tablespoons lime juice
  • 1 teaspoons liquid smoke
  • 2 bay leaves
  • 1 yellow onion, chopped
  • 1 jalapeno, seeded, deveined, minced

Carnitas WET RUB

  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon reduced sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon ground cumin
  • 2 tsps EACH dried oregano, salt
  • 1 tsp EACH chili powder, garlic powder, onion powder
  • 1/2 tsp EACH smoked paprika, pepper
  • 1/2-1 teaspoon ground chipotle chili pepper

FOR SERVING

SALSA OPTIONS - PICK ONE! (optional)

Quick Corn Salsa

  • 4 ears sweet corn, shucked
  • 2 Roma tomatoes, diced
  • 1 red bell pepper, diced (optional)
  • 1/3 cup diced red onions
  • 1-2 jalapenos, seeded, deveined, minced
  • 1/3 cup packed cilantro, minced
  • 1 tablespoon  lime juice, plus more to taste
  • 1 clove garlic, minced
  • salt and pepper to taste

Instructions

Carnitas

Corn Salsa

  • OPTION 1: GRILL CORN. Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
  • OPTION 2: SKILLET CORN. Cut the kernels off of the cob. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5-7 minutes. Transfer kernels to a large bowl.
  • ASSEMBLE: Add the remaining Corn Salsa ingredients to the bowl and toss to combine. Season with additional lime juice and/or salt and pepper to taste. Time permitting, let rest 30-60 minutes, at room temperature, for the flavors to meld.

WARM TORTILLAS

  • Option 1: Open Flame (gas stove or grill). This is the best method for charred smoky flavor (pictured). Add the tortillas directly to the burner of your grill or gas stove over medium-low then flip with tongs once they are charred on one side. Take special care not to over-char, especially less quality tortillas, or they will become brittle and break. You still want the tortillas soft and pliable.
  • Option 2: Skillet. Heat a skillet (or griddle if you have one) to medium-high heat (do not grease). Heat each side of the tortilla for approximately 20 seconds until warm and soft. You are not looking for char marks with this method.
  • Option 3: Microwave. Working with 5-7 tortillas at a time, stack tortillas on a microwave safe plate and wrap with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals, as needed ,until warmed through.
  • Option 4: Oven. Create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).

MAKE TACOS

  • Serve carnitas in warm tortillas with toppings of choice such as pineapple or corn salsa, avocado crema and Cotija cheese (pictured).

Video

Notes

Simple Pineapple Salsa

  • 4 cups diced fresh pineapple
  • 1/3 cup diced red onion
  • 1-2 jalapenos, seeded, deveined, minced
  • 1 tablespoon lime juice, plus more to taste 
  • 1/3 cup cilantro, minced (measure before chopping)
  • 1 clove garlic, minced
  • salt and pepper to taste
  1. In a medium bowl, combine all the ingredients. Season to taste and chill until ready to use.

Meal Prep

You can make all the components of this carnitas tacos recipe ahead of time, then assemble the tacos when ready to serve:
  • Cook pork: Cook the slow cooker carnitas until tender enough to shred, then shred the pork into large sections. Let your slow cooker sit at room temperature for a bit so the ceramic insert can cool down. Next, cover, and place ceramic insert into the fridge. When ready to enjoy, heat on LOW for about 1- 1 ½ hours to heat through, then finish shredding and continue with the recipe as written.
  • Prep toppings: Prep any salsa, cheeses, etc. a day ahead and store in airtight containers in the refrigerator.
  • Prep tortillas: Char the tortillas, then store in an airtight container. When ready to use, working in 5 at a time, wrap the tortillas in dampened paper towels and microwave for 20 seconds or until warmed.