Description
Crispy Baked Carnitas Tacos feature tender, juicy pork shoulder slow-cooked with citrus and spices, then baked to golden perfection and served in warm corn tortillas with melted cheese and fresh salsa verde.
Ingredients
Units
Scale
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- For the Pork Carnitas:
- 4-4 1/2 lbs boneless pork shoulder, trimmed and cut into 3-inch chunks
- 1 tbsp avocado oil
- 1 1/2 cups chicken broth
- 3/4 cup freshly squeezed orange juice
- 1/3 cup freshly squeezed lime juice
- 6 cloves garlic, minced
- 1 tbsp dried oregano
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp ground black pepper
- For the Tacos:
- 8 corn tortillas, warmed
- 1 cup shredded Jack cheese
- 3/4 cup salsa verde
Instructions
- Preheat oven to 300°F (150°C).
- Heat avocado oil in a large oven-safe pot over medium-high heat and brown the pork chunks on all sides.
- Add chicken broth, orange juice, lime juice, garlic, oregano, chili powder, cumin, salt, and black pepper. Stir to combine.
- Cover the pot and transfer to the oven. Cook for 2 1/2 to 3 hours until the pork is tender and shreds easily.
- Remove the pork from the pot and shred using two forks. Spread shredded pork on a baking sheet in a single layer.
- Bake at 425°F (220°C) for 15–20 minutes until edges are crispy.
- Assemble tacos by placing crispy carnitas in warmed tortillas, topping with shredded Jack cheese and salsa verde.
- Serve immediately and enjoy!
Notes
- For extra flavor, broil the carnitas for 2–3 minutes at the end to get extra crispiness.
- Serve with lime wedges, fresh cilantro, or diced onions for added freshness.
- Leftover carnitas keep well for 3–4 days in the fridge or can be frozen for up to 2 months.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg