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Easy Pork Carnitas Tacos

Easy Pork Carnitas Tacos


  • 1 Tablespoon oil
  • 1 Pound boneless pork chops, cut into 1/2-inch cubes
  • 1 package taco seasonings, such as McCormick
  • 1/2 Cup water
  • 12 corn tortillas


Heat the oil in large skillet on medium heat. Add the pork and until no longer pink, about 3-5 minutes.

Stir in the seasonings and water. Bring to boil. Reduce heat to low and simmer, stirring occasionally, until most of the liquid has been absorbed, about 5-7 minutes.

Spoon into warm tortillas or taco shells. Serve with desired toppings.

Nutritional Facts


Calories Per Serving253

Folate equivalent (total)3µg1%

Pork Carnitas Tacos

It's easy to get stuck in a rut, making the same ten recipes over and over again until everyone gets burned out. We eat tacos often, but I try to spice them up (literally) with different meats and seasonings so it's a meal I know everyone will enjoy but is different enough that it doesn't feel like we're having the same old thing every time.

Pork Carnitas Street Tacos

Tacos are a fantastic way to incorporate leftovers into a new dish, and that is what I went for with my leftover pork roast. Now, you do not have to use just leftover roast. I’ve also completed this with leftover pork chops. You do not even have to use pork. Just chop up what ever leftover meat you have.

Directions for Immediate Pot Pork Street Tacos. Step 1 – Set Immediate Pot to sauté. Step two – Add oil and butter, enabling the butter to melt. Add garlic and onion. Saute about two minutes, or till garlic is fragrant and onions are translucent.

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Quantity of calories in Pork Street Tacos: Calories 300. Calories from Fat 99 ( 33 %) % Day-to-day Worth *. How a lot fat is in Pork Street Tacos?

Tacos de cerdo sorbrantes (Leftover Pork Tacos) Platter Speak tomato, guacamole, plain greek yogurt, chopped cilantro, taco seasoning and six far more Soft Pork Tacos with Orange Adobo Pork

Astounding street tacos. I stopped by to get a speedy bite just before perform. In about four minutes I had the tacos in my hand. The Tacos al pastor are scrumptious. Pretty tasty and I really like that their tortillas are handmade correct there on the spot and to order. If I am ever about, I have to quit by.

I utilized Mission corn street tacos. They are only 1 point every single. I had adequate pork to fill three tacos, so I was up to 7 points. I kept the extras for the tacos quite simple. I utilized 1 tablespoon of fat-no cost sour cream which was points, cilantro () and two tablespoons of decreased-fat Mexican cheese for 1 point. All with each other my three tacos have been eight points.

Easy Carnitas Recipe: This Crispy Pork Carnitas Recipe Can Be Made in the Oven or Slow Cooker for Cinco de Mayo by 30Seconds Food

This easy pork carnitas recipe is loaded with authentic flavors and is so versatile. Use the shredded pork for tacos, burritos, enchiladas or serve with cilantro rice and refried beans.

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 3 to 8 hours
Total Time: 10 minutes plus 3 to 8 hours

  • 1 3- to 4-pound boneless pork butt
  • 1 onion, cut into wedges
  • 4 cloves garlic, minced
  • 2 oranges, juiced and remains saved
  • 2 limes, juiced and remains saved

Here's how to make it:

  1. Put the pork butt into a Dutch oven or slow cooker. Season with the cumin, oregano, crushed red pepper flakes, and salt and pepper. Rub the seasoning into the meat to cover completely.
  2. Add the onion, garlic, orange and lime juice, and the remaining oranges and limes after juicing.
  3. If cooking in the oven, cover with a lid and bake in a preheated 300-degree F oven for about 3 to 3 1/2 hours.
  4. If cooking in a slow cooker, cook on low heat for 6 to 8 hours or high for 4 to 5 hours.
  5. When meat is tender, shred and return to the pot. If you want crispier carnitas, lay the shredded meat on a baking sheet and place it under the broiler for about 5 minutes.

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Carnitas need no introduction. Besides al pastor, they are probably the greatest pork product to ever have come out of mexico, and they are so easy to make at home, especially with this trick in your back pocket.

Most recipes you find for carnitas say you need lard to get that beautiful pork confit effect, but what if you don’t want to buy lard or can’t find any? I had the idea recently to use pork belly to make a self-confit carnitas and it worked out great.

This trick works because you cut everything up into 1″ cubes, which sounds like a lot of work, but with a sharp knife, it’s really fun. You could probably convince a butcher to do it for you as well. After that, you just scatter the pork belly up in between the shoulder and, as it cooks, the fat melts right off the belly and confits the pork.

Bonus: you end up with pork belly in your carnitas, and if that isn’t awesome, I don’t know what is. All the herbs and spices are optional, but they’re traditionally what’s included in hierbas de olor, aka Mexico’s bouquet garni, and it’s what sets this carnitas apart and makes it taste just like the good taqueria in town, especially the cinnamon.

People are always saying homemade sourdough is the ultimate quarantine food because it takes a lot of time and we all have a lot of time these days to hover around the kitchen. I disagree: traditional carnitas is actually the ultimate lockdown recipe. I made this on the stovetop and it was so perfect for lockdown. Just put it on the lowest heat and give it a stir every hour or so. Your whole house smells good, it gives you a reason to get up every so often, and something really magical happens between hour 4 and hour 6. You could also do this on the slow cooker, but why take that out if you don’t need to?

I thought this recipe would make carnitas tacos for days, but it was so good that they basically only lasted through lunch and dinner. We haven’t made it out to our local taqueria this year, and now it’s looking like it’s going to be even longer before we do, because between this and our birria taco recipe, we have our own little taqueria here.

Authentic Carnitas Recipe in Your Slow Cooker

‘Tis the season to take out the slow cooker and make room for it on your kitchen counter. I always forget about the magic of a crock pot, because there are only a few recipes that I truly love making in my slow cooker. This authentic carnitas recipe definitely goes on that list.

Here is everything you need to make these instant pot carnitas:

Ingredients (scroll down for the recipe)

  • pork shoulder/ or tenderloin
  • lime juice
  • sea salt
  • ground cumin
  • chili powder
  • garlic powder
  • oregano
  • onion powder
  • ground black pepper
  • corn tortillas
  • fresh cilantro
  • onion
  • lime
  • avocado
  • radish

Crock Pot Season with Crispy Carnitas Tacos

Now that I’m back in the workforce and working three days a week, dinner time has once again become hectic, hence the slow cooker recipes. I placed my pork tenderloin in my crock pot, added all the spices and voila, when we all got home in the evening dinner was ready. You can also make these spicy carnitas with pork tacos in the oven.

Recipe Summary

  • 3 ½ pounds boneless pork shoulder, cut into large pieces
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt, or more to taste
  • 2 tablespoons vegetable oil
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 orange, juiced and zested
  • 2 cups whole milk

Season pork with pepper and salt.

Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.

Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.

Preheat oven to 450 degrees F (230 degrees C).

Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.

Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.

Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

Coat pork evenly with the Seasoning Mix. Place pork in slow cooker. Cover.

Cook 5 to 6 hours on HIGH or 8 to 10 hours on LOW, until pork is tender.
Slow Cooker Tip: For best results, do not remove cover during cooking.

Shred pork in slow cooker using 2 forks. Serve meat in tortillas with desired toppings, such as queso fresco or Cotija cheese, avocado, finely chopped onions, cilantro and lime wedges.

For crispy carnitas: Spread shredded meat on large shallow baking pan. Broil 5 to 10 minutes or until meat is browned with crispy edges.
To Prepare Pork Carnitas in the Instant Pot: Cut pork shoulder roast into 2 pieces. Coat pork evenly with Seasoning Mix. Add 1 cup beef stock to Instant Pot. Place Pork in pot. Close Lid. Set Valve to Seal. Set Instant Pot to cook for 60 minutes on MEAT/STEW function, or until meat is tender. When done, quick-release the pressure. Let stand 10 minutes before opening lid. (Check manufacturer’s manual for safe operating directions.) Remove pork and shred using 2 forks. Serve as directed above.

What to Serve with Carnitas

Carnitas Night with family and friends is always a special treat, as this recipe is excellent for larger gatherings. And it works great if you want to make it ahead of time!

When we set out a tacos bar, we like to offer a variety of ways for guests to enjoy carnitas. You’ll find soft taco shells, tortilla chips, a pot of rice, and a big bowl of small-chopped Romaine lettuce. This way, people can construct a traditional soft shell taco, a plate of taco-covered chips, a rice and taco bowl, or a loaded taco salad. It makes EVERYONE happy!

And for the adults, margaritas are always, always, ALWAYS a good idea! I make a Classic Margarita most often, but these are delicious as well:

Recipe Summary

  • 1 tablespoon ground pasilla, New Mexico, or ancho chile pepper
  • 1 teaspoon ground coriander
  • 2 cloves garlic, minced
  • 1 teaspoon snipped fresh oregano
  • 1 teaspoon finely shredded orange peel
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 pound boneless pork shoulder roast, cut into 2-inch pieces
  • 2 large onions, cut into wedges
  • 1 14 ounce can chicken broth
  • ¾ cup orange juice
  • 1 tablespoon honey
  • 12 4-6 inches corn tortillas
  • Coarsely chopped fresh cilantro
  • Finely chopped green onion
  • Bottled green salsa
  • Lime wedges (optional)

In a large bowl, stir together ground pasilla pepper, coriander, garlic, oregano, orange peel, black pepper, and salt. Add pork to bowl toss to coat with spices.

In a 3 1/2- to 4-quart slow cooker, place pork mixture top with onion wedges. In a medium bowl, whisk together broth, orange juice, and honey until honey dissolves. Pour liquid over all.

Cover cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 hours.

Use a slotted spoon to remove meat from slow cooker. Using two forks, coarsely shred meat discard any fat. Drizzle meat with some of the cooking liquid.

Wrap tortillas in foil. Heat in a 350°F oven for 10 minutes or until warm. To serve, top each tortilla with 1/4 cup of the meat, cilantro, and finely chopped green onions. Serve with salsa and, if desired, lime wedges.

Watch the video: Carnitas for Tacos - 1 Easy Step, No Frying. Christine Cushing (November 2021).