Garcia's Slow-Cooked Carnitas Tacos
Tender, crispy pork shoulder simmered in citrus and spices, served in warm corn tortillas with fresh garnishes for a flavorful taco experience. This mexican-inspired mexican ready in about 495 minutes pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 12, 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
- 2 lbs pork shoulder
- 1 cup orange juice
- 2 tbsp lime juice
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 12 corn tortillas
- 1/2 cup, thinly sliced red onion
- 1/4 cup, chopped cilantro
- 1, sliced avocado
Instructions
- Step 1: Trim excess fat from 2 lbs pork shoulder, then cut into 1-inch cubes. Place in a slow cooker, and add 1 cup orange juice, 2 tbsp lime juice, 1 tsp cumin, 1 tsp garlic powder, and 1 tsp chili powder, stirring to coat evenly.
- Step 2: Cover and cook on LOW for 8 hours until the pork is fork-tender and easily shreds. Remove the pork from the slow cooker, reserving 1 cup of the cooking liquid, and shred the meat with two forks.
- Step 3: Heat a skillet over medium-high heat, add the shredded pork and 1/2 cup of the reserved cooking liquid, and cook, stirring occasionally, for 10 minutes until the edges become slightly crispy and the liquid reduces to a thick glaze.
- Step 4: Warm 12 corn tortillas in a dry skillet for 15 seconds per side until pliable. Assemble tacos with shredded pork, topped with 1/2 cup sliced red onion, 1/4 cup chopped cilantro, and 1 sliced avocado per taco.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garcia's Slow-Cooked Carnitas Tacos take to make?
Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garcia's Slow-Cooked Carnitas Tacos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Garcia's Slow-Cooked Carnitas Tacos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garcia's Slow-Cooked Carnitas Tacos for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garcia's Slow-Cooked Carnitas Tacos?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
