Carnitas tacos are an iconic dish that embodies the soul of Mexican cuisine, representing simplicity, rich flavors, and a celebration of shared meals. At their heart lies *carnitas*, a traditional method of slow-cooking pork in its own rendered fat, resulting in tender, juicy meat with perfectly crisped edges. Originating from Michoacán, Mexico, carnitas are considered a cornerstone of traditional Mexican street food, often enjoyed as tacos served on corn tortillas. With their versatility and bold flavors, they have gained global recognition as one of the most beloved taco varieties.
The word *carnitas* translates to “little meats” in Spanish, and this dish truly delivers on that promise, yielding small, bite-sized morsels of heavenly pork. Traditionally, carnitas were made by slow-cooking pork in large copper cauldrons filled with lard, a quintessential technique that dates back hundreds of years. These cauldrons not only ensured even cooking but also gave the meat its signature golden finish. Today, many adaptations simplify the process by braising or roasting the pork in its own juices or with flavorful ingredients like orange juice, onions, garlic, and spices. This preserves the authentic texture and taste without requiring industrial-scale setups.
The addition of fresh toppings like cilantro, chopped onion, and lime juice highlights the taco-eating experience and balances the richness of the meat with brightness and freshness. Lime juice—a must-have accompaniment—not only adds a tangy zest but also acts as a nod to the simplicity of Mexican cuisine, where bold yet few ingredients create vibrant flavors. Likewise, the use of soft, warmed corn tortillas pays tribute to the importance of corn, a sacred ingredient deeply embedded in Mexican culture and history.
The preparation of carnitas tacos nods to the communal aspect of Mexican dining. The process of slow-cooking the pork is an exercise in patience and care. Often, family and friends would gather while the pork simmers, passing time with conversations or celebrations. When the carnitas are finally ready, everyone bonds over assembling their own tacos, making this dish as much a symbol of togetherness as it is one of deliciousness.
Although these tacos stay true to tradition, the recipe has embraced subtle evolutions over time. The addition of modern garnishes like avocado slices, mango salsa, or crema adds contemporary flair and versatility, ensuring that carnitas tacos remain an ever-evolving classic. But at the core, the essence of this dish remains the same: delivering rich, flavorful pork wrapped in the simplest of vehicles—warm corn tortillas.
Perfect for weeknight dinners, family gatherings, or casual parties, carnitas tacos appeal to both purists seeking authenticity and adventurous eaters looking for a twist. Whatever variation you choose, these tacos are a celebration of contrasts: rich but fresh, indulgent yet heartwarming. Preparing and sharing carnitas tacos is an act of preserving culinary heritage, embodying the joy of Mexican street food culture, and bringing people together, one taco at a time.
Traditional Carnitas Tacos
Ingredients
corn tortillas
- 4 pounds pork shoulder - boneless
2 tablespoons sea salt
1 tablespoon cumin
1 large onion - quartered
4 cloves garlic - peeled- 2 large orange - juiced
To Serve
12 medium corn tortillas - warmed
1 cup cilantro - fresh, chopped- 1 cup onion - chopped
2 medium limes - cut into wedges
Instructions
- Preheat your oven to 150°C (300°F). Season the pork shoulder generously with sea salt and ground cumin, ensuring an even coating.
- Place the pork in a large baking dish. Add the quartered onion, garlic cloves, and the juice of the oranges to the dish, arranging them around the pork.
- Cover the dish tightly with aluminum foil or a lid and place in the oven for approximately 3 hours, or until the pork is tender and easily shredded.
- Once cooked, use two forks to shred the pork directly in the baking dish, mixing it with the juices. If preferred, place the shredded pork onto a baking sheet and broil in the oven for a few minutes to allow some edges to become crispy.
- To serve, place a generous portion of the carnitas on a warmed corn tortilla. Top with chopped cilantro and onion. Serve with lime wedges on the side for squeezing.
