Traditional Mexican Carnitas Tacos

Juicy and tender pork tacos made with a spicy twist! Ready for this crowdpleaser?

I have made this recipe countless of times for my friends and loved ones. It's a delicious, easy and no-mess recipe that will leave your friends raving about your cooking.

Takes me back to Mexico, eating at a taco stand! –Meli

The truth is carnitas tacos get a bad rap for being greasy and unhealthy BUT I am here to show you they are not! This meal is balanced in macronutrients and stays true to traditional Mexican flavours. My mission in the kitchen is to gather a lot of good people around and serve something everyone is guaranteed to love and enjoy while being health-conscious.

Another myth about Mexican food is how long it takes to prepare and yes, traditionally our recipes are intricate and have a long cooking time BUT thanks to the tech gods (YES instant pot!) it has never been easier to recreate beloved Mexican food.


Traditional Mexican Carnitas Tacos


Ingredients

Makes for 2-3 tacos for 6 people

  • 3lb. pork shoulder roast, trimmed and cut into 3-inch pieces

  • 3 tbsp Mucha Macha

  • 1 white onion

  • 1 orange, quartered

  • 1 tbsp cumin

  • 1 1/2 tsp kosher salt

  • 1 tsp dried oregano

  • 1/2 tsp cayenne pepper

Garnish and serve with

  • 12-18 corn tortillas

  • fresh cilantro

  • raw or pickled onions

  • 2-3 limes

Steps

Vámonos!

  1. In a slow or pressure cooker combine meat, onion, cumin, salt, oregano, and cayenne pepper.

  2. Squeeze juice from orange pieces over meat and add the pieces in the pot. I like to squeeze the juice first and chop the pieces second.

  3. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.

  4. Move the meat onto a cutting board and shred it using two forks. Discard the orange pieces and juices.

  5. Turn on the oven to broil and while it heats up combine the Mucha Macha with the meat. I find 3 tbsp gives the meat a lovely smoky flavour without being spicy, but go with your gut! If your friends are sensitive to spice only add 1 1/2 tbsp.

  6. If you skip the Mucha Macha above, add avocado or olive oil instead. I always serve Mucha Macha to top the tacos so you get the flavour regardless, but FYI the meat will taste different.

  7. Add the carnitas to the oven and broil for 10 minutes. Turn it once over halfway.

  8. Move the meat onto a bowl and use the oven pan to warm up the tortillas. Brush them with your oil of choice so they don't flake and burn.

  9. Serve tacos with the carnitas, fresh cilantro, avocado, onions, a slice of lime, and Mucha Macha on the side.

I would love to hear how your carnitas turned out! Share your experience with us on Instagram by tagging us @muchamachaoil.

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