Carnitas Tacos

It is national taco day, so lets make some tacos. I make this recipe all the time, it is simple. If you have a crock pot, you can make it in their as well. 

Makes tacos for about 8 hungry people, leftovers on a salad are amazing too.

Prep Time: 20 min

Cooking Time: 3 Hours


  • 4 pounds of boneless pork shoulder (*look for organic, no hormones or antibiotics)
  • Make the rub with (2 tbsp sea salt, 2 tsp paprika powder, 2 tsp cumin, & 2 tsp garlic powder)
  • 1 orange, cut in half  
  • 1 white onion, chopped 
  • About 3 cups Aqua to cover 
  • Coconut oil/ grass-fed lard (yes lard) for frying


  • Pre-heat oven to 300ºF
  • Cut pork into 1-2 inch chunks. Toss pork pieces with spice rub.
  • Heat a dutch oven or other heavy bottomed oven-ready lidded pan over medium high heat with just enough oil to cover the bottom.
  • Brown the cubed pork well in the heavy pan, going in batches so there is only one layer of meat at a time, usually I do 2 batches.
  • When all the meat is browned, deglaze the pan's bottom with the water, stirring to break up the brown bits.
  • Put all of the meat back into the pan (or add to a crock pot) and cover with water until it's nearly submerged. Add orange and onion. 
  • Bring to a simmer, cover, and place in the oven.
  • Stir the pot after two hours, it isn't ready until about the third hour. (You'll know when you can shred with a fork)
  • When you're comfortable with the tenderness, put all the pork in a platter and with forks or your hands shred the meat into smaller pieces.
  • Turn your broiler on to high and place a rack towards the top and broil the pork for approximately five minutes until the outside begins to caramelize and  get CRISPY.
  • Serve with corn tortillas, cabbage salad, avocado and SALSA!