Traditional Mexican Carnitas Tacos

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Slow-cooked pork carnitas wrapped in warm corn tortillas, garnished with fresh toppings for a burst of authentic flavors. This Mexican recipe, ready in about 165 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

• 2.5 lbs Pork shoulder
• 1/4 cup Orange juice
• 2 tbsp Lime juice
• 3 Garlic cloves
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Salt
• 12 Corn tortillas
• 4 cups, shredded Lettuce
• 1/4 cup, chopped Cilantro
• 1/2 cup Pickled onions

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: In a large bowl, mix 2.5 lbs pork shoulder with 1/4 cup orange juice, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp cumin, 1 tsp oregano, and 1 tsp salt. Marinate for 4 hours in the refrigerator.
2. Step 2: Preheat oven to 300°F (150°C). Place pork in a roasting pan and bake for 2.5 hours, or until tender. Let rest 10 minutes, then shred into bite-sized pieces.
3. Step 3: Warm 12 corn tortillas in a dry skillet over medium heat until pliable, about 30 seconds per tortilla.
4. Step 4: Assemble tacos by placing 3-4 pork pieces on each tortilla, then top with shredded lettuce, chopped cilantro, pickled onions, and a drizzle of lime juice.