SaveCarnitas
Mexican slow-braised pork, crispy-edged and tender. The taco filling that wins every time.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $16.00 · $2.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 4 lb boneless pork shoulder (cut into 3-inch chunks)
- 1/2 cup orange juice
- 3 tbsp lime juice
- 6 cloves garlic (smashed)
- 1 tbsp cumin
- 2 tsp dried oregano
- 1 tbsp chili powder
- 1 tbsp salt
- 1 tsp black pepper
- 1 large yellow onion (quartered)
- 1 medium jalapeno (halved and seeded)
- 16 pieces corn tortillas (for serving)
- 1/2 cup fresh cilantro (chopped, for serving)
- 1/2 medium white onion (diced, for serving)
- 2 medium limes (cut into wedges, for serving)
Instructions
- 1
Season pork chunks with cumin, oregano, chili powder, salt, and pepper. Place in slow cooker with onion, garlic, and jalapeno. Pour orange juice and lime juice over the top.
4 lb boneless pork shoulder1 tbsp cumin2 tsp dried oregano1 tbsp chili powder1 tbsp salt1 tsp black pepper1 large yellow onion6 cloves garlic1 medium jalapeno1/2 cup orange juice3 tbsp lime juice - 2
Cook on LOW for 8 hours or HIGH for 4 hours until pork is fall-apart tender and reaches 195°F+ internal temperature.
- 3
Shred pork with two forks. Discard onion, jalapeno, and excess fat. Turn on broiler to high.
The broiler step is what separates great carnitas from good ones.
- 4
Spread shredded pork on a baking sheet. Spoon some braising liquid over the top. Broil 3-5 minutes until edges are crispy and caramelized. Watch carefully to avoid burning.
- 5
Warm corn tortillas. Serve carnitas in doubled-up tortillas with cilantro, diced white onion, and lime wedges.
16 pieces corn tortillas1/2 cup fresh cilantro1/2 medium white onion2 medium limes
Pairs With
Dry Provence-style rosé
Light and fruity, refreshing against the rich pork
Modelo Especial or Pacifico
The authentic pairing — light, crisp, with a lime
Tequila, grapefruit soda, lime
Citrus and tequila are the Mexican taco night standard
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Cumbia, Latin pop, and the kind of music that makes tacos taste even better.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •The broiler step for crispy edges is non-negotiable — it transforms the dish.
- •Double up corn tortillas so they don't tear under the weight.
Substitutions
- pork shoulder → pork loin for leaner (but less tender)
- corn tortillas → flour tortillas
- orange juice → Coca-Cola for a surprisingly authentic version
Leftovers
Refrigerate up to 5 days. Freezes for 4 months. Re-crisp under the broiler when reheating.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
