If you are craving a taco night upgrade, let me introduce you to the Crispy Oven-Baked Carnitas Tacos Recipe, a true crowd-pleaser that offers tender, flavorful pork with irresistibly crispy edges. This dish takes the rich, slow-cooked succulence of traditional carnitas and finishes it off in the oven to bring out a perfect crunch that makes every bite unforgettable. Whether it’s for a festive gathering or a simple weeknight dinner, these carnitas tacos are guaranteed to become a beloved favorite that you’ll want to make again and again.
Ingredients You’ll Need
This Crispy Oven-Baked Carnitas Tacos Recipe relies on simple, wholesome ingredients that each bring their own magic to the dish — from the depth of spices to the citrus that brightens and tenderizes. Every element plays a role in crafting the perfect texture and flavor balance you’ll love.
- 4-5 pounds boneless pork shoulder: The star of the show packed with fat that renders beautifully for tender carnitas.
- 1 tablespoon chili powder: Adds warmth and subtle smoky notes that make the pork pop.
- 2 teaspoons dried oregano: Offers an herby complexity that lifts the overall flavor.
- 2 teaspoons ground cumin: Brings earthy depth with a touch of spice to the mix.
- 2 teaspoons salt: Enhances all the flavors ensuring every bite is well-seasoned.
- 1/2 teaspoon pepper: Adds just the right amount of heat to balance the citrus.
- 1/2 cup chicken broth: Keeps the meat moist and infuses it with a gentle richness.
- Juice from 1 large orange: Adds natural sweetness and tenderizes the pork beautifully.
- Juice from 1 lime: Brings zesty brightness for perfect freshness.
- 1 medium onion (chopped): Adds sweetness and flavor depth while cooking down beautifully.
- 1-2 jalapeno peppers (finely chopped): Offers just enough kick without overpowering the dish.
- 6 cloves garlic (minced): Infuses the carnitas with unmistakable savory warmth.
- Warmed corn tortillas and toppings: Essential for serving your tacos with an authentic touch and added texture.
How to Make Crispy Oven-Baked Carnitas Tacos Recipe
Step 1: Prepare the Oven and Pork
Start by preheating your oven to 300 degrees Fahrenheit to build the perfect low-and-slow cooking environment. Cut your pork shoulder into manageable pieces, making sure to keep all that delicious fat intact as it’s where all the juicy flavor comes from. This initial stage sets you up for tender, melt-in-your-mouth carnitas.
Step 2: Spice it Up
Mix together your chili powder, oregano, cumin, salt, and pepper in a small bowl. Generously coat each piece of pork in the spice blend — this is where the magic starts, layering the pork with deep, aromatic flavors that will develop as it cooks.
Step 3: Add Aromatics and Liquids
Place the seasoned pork into a Dutch oven and scatter chopped onions, jalapenos, and minced garlic all around it. Pour in the chicken broth, orange juice, and lime juice; these liquids will keep the meat moist as it slow-cooks and infuse it with bright and savory notes.
Step 4: Slow Cook to Perfection
Cover the Dutch oven and pop it into the oven for 2 hours at 300 degrees Fahrenheit. After that time, remove the lid and continue cooking uncovered for an additional 1.5 hours. This uncovered finish lets the pork begin to dry slightly so it can crisp up beautifully later. You’ll know it’s ready when the meat is fall-apart tender and flavorful.
Step 5: Shred and Moisten
Remove the pork from the pot and transfer it to a baking sheet. Use two forks to shred the meat into bite-sized pieces. Ladle about one cup of the leftover cooking juices back over the shredded pork and toss well to keep it juicy and flavorful — always a crucial step in this Crispy Oven-Baked Carnitas Tacos Recipe.
Step 6: Crisp it Up
This step makes all the difference. For perfectly crispy carnitas, you have two methods: broil in the oven on the top rack until golden crispy bits form, checking around 5 minutes; or sauté in a skillet over medium-high heat with some cooking juices or a little oil until the edges become crispy. Both ways bring out irresistible texture and flavor contrast.
Step 7: Serve
Load your warm corn tortillas with the crispy carnitas and pile on all your favorite toppings. Each bite should offer that lovely crunchy pork alongside fresh and tangy accents.
How to Serve Crispy Oven-Baked Carnitas Tacos Recipe
Garnishes
To elevate your tacos, think fresh and vibrant: a sprinkle of chopped cilantro, diced red onions, slices of creamy avocado, and a squeeze of fresh lime juice. Each garnish adds visual excitement and layers of texture that complement the crispy carnitas beautifully.
Side Dishes
Serve your carnitas tacos with classic Mexican sides like refried beans, Mexican rice, or a crisp jicama slaw. These sides provide balance and help round out the meal with additional colors and flavors.
Creative Ways to Present
For parties, consider setting up a taco bar with various salsas, pickled vegetables, and cheeses so everyone can customize their own crispy tacos to their heart’s desire. You can also serve carnitas as a hearty taco salad or even as a topping on nachos for a playful twist.
Make Ahead and Storage
Storing Leftovers
Leftover carnitas keep beautifully in an airtight container in the refrigerator for 3 to 4 days. Make sure to mix in some of the reserved cooking juices to keep the meat moist rather than dry and tough.
Freezing
For longer storage, freeze the cooked carnitas in a freezer-safe container or heavy-duty freezer bag. They will last for up to 3 months and thaw quickly when you’re ready for a quick, delicious meal.
Reheating
Reheat your carnitas gently in a skillet with a splash of juices or water to revive the tenderness and crisp them back up if desired. Avoid microwaving too long as it can make the pork chewy. A quick broil in the oven also works wonderfully for crispiness.
FAQs
Can I use a slow cooker instead of an oven for this recipe?
Absolutely! You can cook the pork shoulder in a slow cooker on low for 6 to 8 hours using the same seasoning. Just be sure to crisp the carnitas in the oven or a skillet afterward to get those signature crunchy bits.
What type of pork is best for carnitas?
Pork shoulder is ideal because of its fat content and marbling, which breaks down during cooking, resulting in tender, juicy meat perfect for carnitas.
How spicy are these Carnitas tacos?
The jalapenos add a gentle kick, but you can easily adjust the heat by reducing or increasing the amount used. The chili powder also adds warmth without overwhelming heat.
Do I have to use orange and lime juice?
These citrus juices are key to tenderizing the pork and balancing the savory flavors with brightness. They also add subtle sweetness and acidity that elevate the entire dish.
Can I make this recipe ahead for a party?
Yes! Carnitas actually taste better after the flavors have melded overnight. Prepare the pork a day ahead, refrigerate, and then crisp it up just before serving for fresh, hot tacos everyone will love.
Final Thoughts
If you want to wow your friends and family with a dish that feels both comforting and special, the Crispy Oven-Baked Carnitas Tacos Recipe is your go-to. It’s straightforward to make, full of incredible flavor, and the crispy finish will keep everyone coming back for more. Give it a try for your next meal and savor the joy of perfectly cooked carnitas in every crunchy, juicy bite!
Print
Crispy Oven-Baked Carnitas Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This traditional Carnitas recipe features tender, flavorful pork shoulder slow-cooked with a blend of spices, citrus juices, and aromatics, then crisped for the perfect texture. Serve in warm corn tortillas with your favorite toppings for an authentic Mexican feast.
Ingredients
Pork and Spice Mix
- 4–5 pounds boneless pork shoulder
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1/2 teaspoon pepper (or to taste)
Liquids and Vegetables
- 1/2 cup chicken broth
- Juice from 1 large orange
- Juice from 1 lime
- 1 medium onion, chopped
- 1–2 jalapeno peppers, finely chopped
- 6 cloves garlic, minced
For Serving (Optional)
- Warmed corn tortillas
- Lime wedges
- Red onions
- Avocado
- Cilantro
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C). If using a slow cooker instead, refer to the notes below for alternative cooking times.
- Prepare Pork: Cut the pork shoulder into 4 smaller pieces, removing any string wrapped around the roast, but keeping all fat intact to ensure juicy meat.
- Season Pork: In a small bowl, mix chili powder, oregano, cumin, salt, and pepper. Coat each pork piece thoroughly with the spice blend and place them into a Dutch oven.
- Add Aromatics and Liquids: Scatter chopped onion, jalapenos, and minced garlic over and around the pork. Pour in chicken broth, orange juice, and lime juice to add moisture and flavor.
- Cook Covered: Cover the Dutch oven with a lid and place in the oven. Cook for 2 hours to allow the pork to tenderize and soak up flavors.
- Cook Uncovered: Remove the lid and continue cooking for an additional 1.5 hours, allowing the pork to become fall-apart tender and the liquid to reduce slightly.
- Shred Pork: Remove pork pieces from the pot and place them on a baking sheet. Using two forks, shred the meat into bite-sized pieces. Ladle about 1 cup of the remaining cooking liquid over the shredded pork to keep it moist, tossing to coat evenly.
- Crisp the Carnitas (Optional but Recommended): Choose one method:
- Oven method: Move the oven rack to the top third and set the oven to broil. Broil the shredded pork on the baking sheet until crispy edges form, checking after 5 minutes and broiling longer as needed.
- Skillet method: Heat a skillet over medium-high heat, add shredded pork and some cooking juices or oil/lard if needed, and cook in batches until the edges become crispy.
- Serve: Spoon the crispy carnitas onto warmed corn tortillas and garnish with lime wedges, red onions, avocado, cilantro, or other desired toppings.
- Store Leftovers: Keep leftover cooking juices mixed with shredded pork to maintain moisture. The cooled juices will congeal into lard, which adds rich flavor when reheating your leftovers.
Notes
- You can substitute chili powder with a mix of smoked paprika, cayenne, and ancho chili for a different flavor profile.
- Adjust salt to taste, especially if using salted chicken broth or serving with salty toppings.
- For a slow cooker method, cook pork on low for 6-8 hours or until tender, then proceed with shredding and crisping as described.
- The fat left on the pork shoulder is essential for juicy, flavorful carnitas and for crisping the shredded meat.
- Leftover cooking juices can be refrigerated and used as cooking fat (lard) or to keep the meat moist when reheating.
