Spicy Pork Carnitas Tacos with Fresh Cilantro
Ingredients
- For the Pork Carnitas:
- 2 lbs pork shoulder or pork butt, cut into 2-inch chunks
- 1 orange, juiced (keep the peel)
- 1 lime, juiced
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional for extra heat)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- For the Tacos:
- 8–10 corn or flour tortillas
- ½ cup fresh cilantro, chopped
- ½ cup white onion, finely diced
- Lime wedges, for serving
- Optional toppings: sliced jalapeños, crumbled queso fresco, avocado slices, salsa
Instructions
- Preparing the Carnitas: Preheat oven to 300°F (150°C). Season pork chunks with salt, pepper, cumin, chili powder, smoked paprika, and cayenne. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear pork in batches until browned on all sides, about 2–3 minutes per side. Add orange juice, lime juice, orange peel, onion, and garlic. Cover with a lid and place in the oven. Slow-cook for 2–2.5 hours until pork is tender and easily shredded with a fork.
- Crisping the Pork (Optional but Recommended): Remove pork from oven and shred with two forks. Spread shredded pork on a baking sheet and broil on high for 5–7 minutes, tossing once, until edges are crispy.
- Preparing the Tacos: Warm tortillas in a dry skillet or oven. Fill each tortilla with a generous portion of shredded pork. Top with chopped cilantro, diced onion, and optional toppings. Serve immediately with lime wedges.