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Carnitas Tacos

These carnitas tacos are bursting with flavor and you won’t be able to stop eating them! Topped with a delicious red chile sauce and they are out of this world good!

Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 15 tacos
Author Lisa

Ingredients

  • 2-3 lbs pork butt
  • 2 tbs oil
  • 2-4 tsp salt
  • 2 tsp lime juice
  • ½ onion chopped
  • ½ tsp dried oregano
  • 2 tsp chili powder
  • 1 tbs garlic powder
  • ¼ tsp cumin
  • 1 orange sliced into rounds
  • 32 oz beef broth
  • 1 batch red chile sauce
  • 12-15 corn tortillas

Instructions

  1. Trim the fat from the pork butt, and slice the whole thing into several large chunks (like 3-4) then rub the salt on all sides of the pork.
  2. Heat oil in a heavy bottom stock pot, then add the pork. Brown all sides of the pork pieces. This will take 7-10 minutes. Make sure to keep flipping the pork to get a nice brown on the sides and to not burn them.
  3. Once browned, add in all the spices, onion, orange slices, and beef broth. Bring to a boil and then reduce heat to a simmer. Simmer for 1 -1.5 hrs or until the pork is cooked all the way through. The pork needs to reach at least 145°F.

  4. While pork is cooking on the stove make a batch of the best red chile sauce!

  5. Once cooked, using a slotted spoon, transfer the meat to a baking sheet. You will also get some onions along with-it, which is great. Keep the water it was boiled in- you’ll need it soon! Preheat the oven to 350°F.
  6. While oven is preheating, shred the pork. I find using two forks the easiest method to do this.
  7. After everything is shredded, spoon a good amount of the reserved seasoned water over the meat and bake the meat for 10 minutes. Then spoon more seasoned water over the pork and bake for another 10 minutes.
  8. Fry up some taco shells, make top with some awesome red chile sauce, and enjoy!