Grilled Mexican Carnitas Tacos with Fresh Cilantro Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender, slow-cooked pork carnitas piled into warm corn tortillas and topped with a vibrant fresh cilantro salsa for an authentic Mexican street food experience. This mexican ready in about 210 minutes blends cut into 2-inch cubes pork shoulder, (1 cup) orange juice, (1/4 cup) lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 1 kg, cut into 2-inch cubes pork shoulder
• 240 ml (1 cup) orange juice
• 60 ml (1/4 cup) lime juice
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 12 small corn tortillas
• 1/2 cup, chopped fresh cilantro
• 1/2, finely diced white onion
• 1, seeded and minced jalapeño
• 2 tbsp olive oil

Instructions

1. Step 1: In a large bowl, combine 1 kg pork shoulder cubes with 240 ml orange juice, 60 ml lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Mix well and marinate in the refrigerator for at least 4 hours or overnight.
2. Step 2: Preheat oven to 150°C (300°F). Transfer the pork and marinade to a roasting pan, cover tightly with foil, and cook for 3 hours until the pork is very tender and shreddable.
3. Step 3: Remove pork from the oven and shred the meat with two forks, discarding excess fat and bones.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shredded pork and cook, stirring occasionally, until edges are crispy and caramelized, about 8-10 minutes.
5. Step 5: While the pork crisps, prepare the salsa by mixing 1/2 cup chopped fresh cilantro, 1/2 finely diced white onion, and 1 minced jalapeño in a small bowl.
6. Step 6: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
7. Step 7: Assemble tacos by dividing the pork carnitas evenly among the tortillas and topping with the fresh cilantro salsa. Serve immediately.