El Camino Real Carnitas Tacos with Fresh Pico de Gallo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Slow-cooked pork carnitas with crispy edges served in warm corn tortillas topped with vibrant homemade pico de gallo. This Mexican-inspired taco and burrito recipe, ready in about 215 minutes, pairs pork shoulder, cut into 2-inch cubes, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch cubes
• 1 cup orange juice
• 1/4 cup lime juice
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 12 corn tortillas
• 3 medium roma tomatoes, diced
• 1 small white onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp salt for pico de gallo

Instructions

1. Step 1: In a large bowl, combine 3 lbs pork shoulder cut into 2-inch cubes with 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Marinate for at least 1 hour or overnight in the refrigerator.
2. Step 2: Preheat oven to 300°F. Transfer the pork and marinade to a Dutch oven or deep roasting pan, cover tightly with foil, and cook for 3 hours until the pork is tender enough to shred.
3. Step 3: Remove the pork from the oven and shred with two forks. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the shredded pork in batches, pressing it down to crisp the edges for 5-7 minutes.
4. Step 4: For pico de gallo, combine 3 diced roma tomatoes, 1 small finely chopped white onion, 1 minced seeded jalapeño, 1/4 cup chopped fresh cilantro, and 1/2 tsp salt in a bowl. Mix well.
5. Step 5: Warm 12 corn tortillas on a dry skillet over medium heat for 30 seconds each side. Serve the crispy pork carnitas in tortillas topped with fresh pico de gallo.