New This Month

Pork Carnitas Tacos


These carnitas tacos get loads of flavor from tender braised pork shoulder that gets a simple topping of diced white onion, fresh cilantro, and a squeeze of lime juice. Feel free to top it all off with our Simple Guacamole for a bit of creamy texture.

  • Prep:
  • Total Time:
  • Yield: Makes 12 tacos

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
  • Coarse salt and ground pepper
  • 12 corn tortillas, warmed or lightly toasted
  • 1 small white onion, diced small
  • 1/2 cup packed fresh cilantro leaves
  • Guacamole, optional
  • Lime wedges, for serving


  1. In a large cast-iron or heavy straight-sided skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high. Cook, turning pieces occasionally, until water evaporates, about 45 minutes. Season with salt and pepper and continue to cook, turning pieces frequently, until crisp and browned on all sides, about 12 minutes. Serve carnitas with tortillas, onion, cilantro, guacamole (if desired), and lime wedges.

Cook's Notes

In a heavy skillet, toast tortillas over medium until browned in spots. Or, wrap a stack of them in parchment-lined foil and warm in a 400-degree oven for 5 minutes.

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