Name: Crispy Pork Carnitas for Tacos or Bowls
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs pork shoulder, boneless, cut into large chunks; 1 tablespoon kosher salt; 1 teaspoon black pepper; 1 tablespoon ground cumin; 1 large onion, quartered; 4 cloves garlic, smashed; 1 orange, juiced; 1 lime, juiced; 1 cup chicken broth; 2 tablespoons vegetable oil

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Hey y'all! Ready to make your kitchen smell downright irresistible? This recipe for crispy pork carnitas for tacos or bowls delivers golden, fork-tender chunks of pork with edges that are perfectly crisp – just begging to be loaded into tacos, piled onto bowls, or served however your heart desires. Whether you're planning a laid-back family dinner or feeding a hungry crowd at your next get-together, these carnitas are guaranteed to impress. Let's get cooking!

Why You'll Love This Crispy Pork Carnitas for Tacos or Bowls Recipe

Juicy, flavorful pork with crispy, caramelized edges every time.
Perfect for meal prep—make a big batch and enjoy all week.

Versatile: ideal for tacos, burrito bowls, nachos, or salads.
Simple ingredients and minimal effort for maximum flavor.
Freezer-friendly so you can always have carnitas on hand!

Ingredients for Crispy Pork Carnitas for Tacos or Bowls

4 lbs boneless pork shoulder (pork butt), trimmed and cut into 3-inch chunks
2 teaspoon salt
1 teaspoon black pepper

1 tablespoon ground cumin
2 teaspoon dried oregano
1 large yellow onion, quartered

4 cloves garlic, smashed
2 bay leaves
1 orange, juiced (about ⅓ cup juice)

1 lime, juiced
1 cup chicken broth

How to Make Crispy Pork Carnitas for Tacos or Bowls

Step 1: Prep and Season the Pork

Pat the pork shoulder chunks dry. Rub with salt, pepper, cumin, and dried oregano, making sure all sides are well coated.

Step 2: Slow Cook the Carnitas

Add seasoned pork, onion, garlic, and bay leaves to a large Dutch oven or slow cooker. Pour in the orange juice, lime juice, and chicken broth. If using a Dutch oven, cover and cook at 300°F (150°C) for 3 hours, stirring halfway. For a slow cooker, set to low for 7-8 hours or high for 4-5 hours, until the pork is fall-apart tender.

Step 3: Shred and Crisp the Pork

Remove pork from pot and shred with two forks. For those signature crispy edges, spread the pork in an even layer on a large baking sheet. Broil on high for 4-6 minutes, tossing once, until the carnitas are golden and crispy.

Step 4: Serve and Enjoy!

Spoon crispy pork carnitas into warm tortillas or over rice bowls. Garnish with fresh cilantro, chopped onion, and a squeeze of lime.

Notes: Tips for Perfect Crispy Pork Carnitas for Tacos or Bowls

If your pork isn't crisping up enough under the broiler, drizzle a bit of the reserved cooking liquid over the meat before broiling for extra flavor and moisture.
For more info on slow cooking techniques, check out this guide to slow-cooker carnitas from Serious Eats.
Swap orange juice for pineapple juice for a sweeter twist.

Variations: Crispy Pork Carnitas for Tacos or Bowls

Spicy Carnitas: Add 1-2 diced chipotle peppers in adobo sauce to the cooking liquid.
Citrus Twist: Use a mix of orange, lime, and grapefruit juice for a zesty flavor punch.
Paleo/Keto: Substitute chicken broth with bone broth and serve with cauliflower rice bowls.

Required Equipment for Crispy Pork Carnitas for Tacos or Bowls

Large Dutch oven or slow cooker
Cutting board and sharp knife
Baking sheet for broiling

Tongs or forks for shredding

Storage Instructions: Crispy Pork Carnitas for Tacos or Bowls

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. For longer storage, portion cooled carnitas into freezer-safe bags and freeze for up to 3 months. Reheat in the oven or on the stovetop to restore crispiness.

Suggested Pairings and Serving Ideas for Carnitas

Serve with warm corn tortillas, pico de gallo, and fresh guacamole for classic tacos.

Build a burrito bowl with rice, beans, salsa, and lettuce.
Top nachos with crispy pork carnitas, cheese, and jalapeños for the ultimate snack.
For nutrition info and serving suggestions, visit Eat Right's healthy eating guide.

Pro Tips for the Best Crispy Pork Carnitas for Tacos or Bowls

Let the pork rest for 5 minutes after shredding so it soaks up all the juices before crisping.
Broil in batches if needed; overcrowding the pan can prevent crispiness.
For extra flavor, toss the shredded pork with some pan drippings before broiling. For more on browning techniques, check out Bon Appetit's guide to browning meat perfectly.

FAQ: Crispy Pork Carnitas for Tacos or Bowls

Can I make crispy pork carnitas ahead of time?: Absolutely! Carnitas reheat beautifully—just broil again for a few minutes to regain that crispy texture.
What cut of pork is best for carnitas?: Pork shoulder (also called pork butt) is the best choice thanks to its marbling and fat content, which gives you juicy, tender meat.
Can I use the Instant Pot instead of slow cooking?: Yes! Pressure cook on high for 60 minutes, naturally release for 15 minutes, then crisp as directed.

Prep time: 15 minutes
Cook time: 3 hours 15 minutes (Dutch oven) or 7-8 hours (slow cooker)
Total time: 3.5 hours (Dutch oven) or 8 hours 15 minutes (slow cooker)

Crispy Pork Carnitas for Tacos or Bowls