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Citrus-cooked carnitas tacos recipe

Karly Campbell is a home-schooling mother of two, married to her high school sweetheart and true lover of all things food and photography. She's the recipe developer and food writer behind the popular blog, Buns In My Oven, which focuses...

Slow cooked to perfection

Who knew it was so easy to make classic carnitas at home? You’ll never have to go out for Mexican food again!

Daily Flavor

Carnitas

Slow cooked Meat

Who knew it was so easy to make classic carnitas at home? You'll never have to go out for Mexican food again!

Carnitas, or little meats, is a pork dish that's cooked for hours to tender perfection. Eat it by itself or in tacos and burritos for a simple but delicious meal.

Citrus-cooked carnitas tacos recipe

Adapted from Smitten Kitchen

Ingredients:

  • 4-5 pounds boneless pork shoulder or pork butt
  • 3/4 cup orange juice
  • 1/4 cup lime juice
  • 4 cloves garlic, peeled and crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons Kosher salt, plus more to taste

Optional for serving:

  • Corn tortillas
  • Grated cheese
  • Chopped onions
  • Shredded lettuce or cabbage
  • Salsa verde
  • Cilantro

Directions:

  1. Cut pork into 2-inch cubes, leaving fat intact.
  2. Place the pork in a large, heavy-bottomed pot or Dutch oven. Add the orange juice, lime juice, garlic, cumin and salt. Add just enough water to the pot to cover the pork.
  3. Bring to a boil and reduce the heat to a simmer. Simmer uncovered, without stirring, for 2 hours.
  4. Increase the heat to medium high and turn the meat occasionally. Continue cooking for 45 minutes or until all of the water has evaporated, leaving only the pork fat. Let it fry, stirring as needed, until the pieces are crispy and browned.
  5. Remove from pot and break up any large chunks, if desired. Add more salt as needed.
  6. Serve carnitas with corn tortillas and toppings of choice.

Note

Soak your pot in warm water immediately after cooking the pork for easy cleanup.

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