Crispy Pork Carnitas Tacos with Salsa Verde Tips, FAQ & printable recipe

Tips for success

For extra crispy carnitas, spread the shredded pork in a thin, even layer in the skillet and press down with a spatula. This increases surface contact with the hot pan, promoting browning.

Let the meat cook undisturbed for several minutes before flipping. The edges should be deeply caramelized and shatteringly crisp when bitten.

To make your own salsa verde, blend tomatillos, jalapeños, onion, cilantro, and lime juice. But a good store-bought version works well too.

Warm the salsa slightly before serving to meld the flavors. For the best texture, use fresh corn tortillas and char them over an open flame—this adds a smoky flavor that complements the pork.

Variations

• Pineapple Carnitas: Add 1 cup of fresh pineapple chunks to the braising liquid. The sweetness balances the savory pork and adds a tropical note. Remove the pineapple before shredding.
• Spicy Chipotle: Stir 2 chipotle peppers in adobo sauce into the braising liquid for a smoky, spicy kick. Reduce the amount if you prefer milder heat.
• Breakfast Tacos: Serve the carnitas on tortillas topped with a fried egg and a drizzle of crema. This makes a hearty breakfast or brunch.
• Carnitas Bowl: Skip the tortillas and serve the carnitas over rice with black beans, salsa verde, and avocado. A gluten-free alternative.

Storage and make-ahead

Fridge

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Keep salsa and toppings separate.

Freezer

Freeze cooked carnitas in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat carnitas in a hot skillet over medium-high heat until crispy and warmed through, about 5 minutes. Add a splash of water or broth if needed.

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Keep the salsa verde and toppings separate.

The tortillas are best eaten fresh, but can be stored in a sealed bag for up to 2 days. Reheat the carnitas in a hot skillet to restore crispiness.

The pork can be braised and shredded up to 2 days ahead. Store the shredded meat in its cooking liquid in the refrigerator. When ready to serve, reheat the meat in a skillet with some of the liquid, then crisp it in lard. The salsa verde can be made up to 3 days ahead.

Serving ideas

Serve the carnitas tacos immediately after assembling, while the tortillas are warm and the meat is crispy. Arrange them on a platter with lime wedges and extra salsa verde on the side. These tacos are perfect for a casual dinner or a festive gathering.

For a complete meal, serve with Mexican rice, refried beans, or a simple slaw.

The bright, tangy flavors of the salsa verde and lime cut through the richness of the pork, making each bite balanced and satisfying. Encourage guests to customize their tacos with extra toppings.

Frequently asked questions

Recipe card

Crispy Pork Carnitas Tacos with Salsa Verde

Prep 30 minCook 2 h 30 minRest 15 minTotal 3 h 15 minServes 6

Ingredients

• 1 kg (2.2 lb) pork shoulder, cut into large chunks
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 cup fresh orange juice
• 2 tbsp fresh lime juice
• 4 cloves garlic, smashed
• 2 bay leaves
• 1/4 cup rendered lard
• 12 corn tortillas
• 1 cup salsa verde (store-bought or homemade)
• 1/2 cup diced white onion
• 1/4 cup fresh cilantro leaves
• 1/2 cup cotija cheese, crumbled
• 1 lime, cut into wedges

Instructions

1. Season the pork shoulder chunks with kosher salt, black pepper, ground cumin, and dried oregano. Place the pork in a large heavy pot or Dutch oven. Add the orange juice, lime juice, smashed garlic, and bay leaves. Add enough water to just cover the pork. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook until the pork is fork-tender, about 2 hours. Let it rest for 3 minutes before slicing.
2. Remove the pork from the cooking liquid and let it cool slightly until safe to handle. Discard the bay leaves and garlic. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or connective tissue if desired.
3. Heat a large skillet over medium-high heat. Add the rendered lard and let it melt. Once shimmering, add the shredded pork in a single layer, pressing down gently. Cook without stirring for 3-4 minutes until the bottom is deeply browned and crispy. Flip and continue cooking until the edges are sizzling and caramelized, about 5-7 minutes total. Let it rest for 3 minutes before slicing.
4. While the carnitas crisp, warm the corn tortillas. Heat a gas burner to medium flame. Using tongs, place each tortilla directly over the flame for 15-20 seconds per side, until lightly charred and pliable. Alternatively, warm them in a dry skillet or on a griddle.
5. Pile a generous amount of hot crispy carnitas onto each charred tortilla. Spoon the salsa verde over the meat, letting it soak into the crispy edges. Top with diced white onion, fresh cilantro leaves, and a sprinkle of cotija cheese.
6. Squeeze fresh lime juice over the assembled tacos. Fold each taco in half and serve immediately, with extra lime wedges and salsa verde on the side.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

35 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.