Mouthwatering Carnitas Tacos
Indulge in the authentic flavors of Mexico with these Mouthwatering Carnitas Tacos, inspired by the award-winning recipe from the San Francisco Chronicle in 2001. This slow-cooked pork shoulder is flavored with aromatic spices and citrus zest, creating irresistibly tender and juicy meat. Serve your tacos with creamy avocado slices, tangy sour cream, and zesty lime wedges for a delightful meal that’s perfect for gatherings or a cozy night in. Pair with refreshing margaritas to elevate your dining experience! Recipe courtesy of Tara Duggan.
12
Servings
192
Calories
15
Ingredients
Ingredients
Pork butt
4 1/2 lbs (Trim any thick fat and cut into 1-inch cubes)
Water
6 cups (for simmering the pork)
Orange zest
7 slices (from fresh oranges)
Garlic cloves
6 (minced)
Onions
1 1/2 (diced)
Crushed red pepper flakes
1 1/2 teaspoons (to taste)
Cinnamon sticks
1 1/2 (preferably Mexican)
Bay leaves
2 (whole)
Oregano leaves
1 1/2 teaspoons (crushed)
Kosher salt
1 1/2 teaspoons (for seasoning)
Ground cloves
1/4 teaspoon (for flavor)
Corn tortillas
24 small (warmed)
Fresh cilantro
to taste (chopped)
Onion
to taste (finely chopped)
Fresh salsa verde or hot sauce
to taste (for serving)
Instructions
1
Start by trimming any thick fat from the pork butt and cutting the meat into 1-inch cubes. It's okay to leave some marbling for flavor.
2
In a large pot, combine the pork cubes with water, orange zest, minced garlic, diced onion, crushed red pepper flakes, cinnamon sticks, bay leaves, crushed oregano, kosher salt, and ground cloves.
3
Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface during cooking.
4
Simmer the meat for about 1.5 hours, or until it becomes very tender. If needed, add more water to ensure the pork remains submerged.
5
Once tender, raise the heat to bring the pot to a gentle boil. Allow the water to evaporate, which should take about 30 minutes. For extra crispy carnitas, continue cooking for an additional 25 minutes, stirring occasionally to avoid burning.
6
Remove the bay leaves and cinnamon sticks from the pot. Use a fine strainer to drain excess fat from the cooked pork, then return the meat to the pot and shred it with a fork if desired.
7
To assemble your tacos, warm the corn tortillas and fill each with a generous portion of carnitas. Top with chopped cilantro, finely chopped onion, and your choice of salsa or hot sauce. Serve immediately with avocado slices, sour cream, and lime wedges on the side.
Nutrition Information
12.5g
Fat
12.5g
Carbs
13.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Mouthwatering Carnitas Tacos?
These are authentic Mexican-inspired slow-cooked pork tacos featuring tender meat flavored with aromatic spices and citrus zest.
Who created this carnitas recipe?
This recipe is courtesy of Tara Duggan and was inspired by an award-winning recipe from the San Francisco Chronicle in 2001.
What cut of meat is best for this recipe?
The recipe calls for 4 1/2 lbs of pork butt, which is also known as pork shoulder.
How should I prepare the pork before cooking?
Trim any thick fat and cut the pork into 1-inch cubes, keeping some marbling for flavor.
How much water is needed to simmer the meat?
You will need 6 cups of water to properly simmer the pork cubes.
What citrus element is used in the recipe?
The dish uses 7 slices of orange zest from fresh oranges.
How many garlic cloves are required?
The recipe requires 6 minced garlic cloves.
What type of onions are used?
The recipe uses 1 1/2 diced onions in the pot and additional finely chopped onion for serving.
Are these carnitas spicy?
They have a bit of heat from 1 1/2 teaspoons of crushed red pepper flakes.
What type of cinnamon is recommended?
The recipe recommends using 1 1/2 Mexican cinnamon sticks.
How many bay leaves should I add?
Add 2 whole bay leaves to the simmering mixture.
What herbs provide the classic Mexican flavor?
The recipe uses 1 1/2 teaspoons of crushed oregano leaves.
How much salt is used for seasoning?
Use 1 1/2 teaspoons of kosher salt to season the meat.
Is there a secret spice in this recipe?
A 1/4 teaspoon of ground cloves is added for a unique depth of flavor.
What type of tortillas should be used?
The recipe suggests 24 small warmed corn tortillas.
How long does the meat need to simmer?
The pork should simmer for about 1.5 hours or until it becomes very tender.
How do you make the carnitas crispy?
Allow the water to evaporate for 30 minutes, then cook for an additional 25 minutes to crisp the meat.
Should I remove the whole spices before serving?
Yes, you should remove the bay leaves and cinnamon sticks once the cooking is finished.
How do I handle the excess fat in the pot?
Use a fine strainer to drain the excess fat from the cooked pork before shredding.
How should the meat be shredded?
Return the drained meat to the pot and shred it with a fork.
What are the recommended taco toppings?
Top with chopped cilantro, finely chopped onion, and your choice of salsa verde or hot sauce.
What sides go well with these tacos?
Serve with avocado slices, tangy sour cream, and fresh lime wedges.
How many servings does this recipe make?
This recipe yields approximately 12 servings.
What is the calorie count per serving?
Each serving contains approximately 192 calories.
What is the nutritional breakdown for fat?
There are 12.5 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 12.5 grams of carbohydrates.
How much protein is in these tacos?
There are 13.3 grams of protein per serving.
What beverage pairing is suggested?
Refreshing margaritas are suggested to elevate the dining experience.
Is this recipe suitable for a large group?
Yes, with 12 servings and 24 tortillas, it is perfect for gatherings or party food.
What should I do if the water levels get too low while simmering?
If needed, add more water to ensure the pork remains submerged during the initial 1.5-hour simmer.