Solera-Aged Rum-Spiced Carnitas Tacos

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Tender pork carnitas slow-cooked with Mexican solera-aged rum and warm spices, served in soft corn tortillas with fresh toppings. This Mexican-inspired taco and burrito recipe, ready in about 555 minutes, pairs pork shoulder, cut into 2-inch chunks, Mexican solera-aged rum, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 lbs pork shoulder, cut into 2-inch chunks
• 1/3 cup Mexican solera-aged rum
• 1/2 cup orange juice
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 medium yellow onion, quartered
• 12 corn tortillas
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges
• 1/2 cup diced white onion

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 lbs pork shoulder chunks with 1/3 cup Mexican solera-aged rum, 1/2 cup orange juice, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Toss to coat evenly and marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Step 2: Transfer the marinated pork and 1 medium quartered yellow onion to a slow cooker. Cook on low for 8 hours until the pork is very tender and shreds easily.
3. Step 3: Preheat a large skillet over medium-high heat. Remove the pork from the slow cooker and shred with two forks, discarding onion pieces.
4. Step 4: Add the shredded pork to the hot skillet and cook for 5-7 minutes, stirring occasionally until the edges of the carnitas become crispy and caramelized.
5. Step 5: Warm 12 corn tortillas on a dry skillet or griddle for 30 seconds on each side until pliable.
6. Step 6: Assemble tacos by dividing the carnitas evenly among tortillas, topping with 1/4 cup chopped fresh cilantro and 1/2 cup diced white onion. Serve with lime wedges for squeezing over.