These carnitas tacos start with pork shoulder slow-cooked in water with onion, garlic, cumin, and orange, then finished in a hot oven until the edges go crispy. A quick pineapple salsa — fresh pineapple, jalapeño, red onion, cilantro, and lime — goes on top. The whole thing takes about 3.5 hours, but most of that is hands-off, and the result is genuinely better than anything you can get from a packet seasoning.
Why this recipe works
Two things make this recipe reliable. First, cooking the pork shoulder in liquid with orange halves does double duty: the acid in the orange breaks down the tough connective tissue so the meat shreds easily, and it leaves a subtly sweet, citrusy note in the pork itself. Second, drizzling some of that cooking liquid back over the shredded meat before the oven step is the key to crispy edges — the liquid carries fat and sugars that caramelize fast at 425°F, giving you those browned, slightly crunchy bits without drying the whole batch out. Skip either step and you get pulled pork, not carnitas.
Shopping notes
- Pork shoulder: Also sold as pork butt or Boston butt — same cut, different label depending on your store. Bone-in works fine; just add 20 minutes to the simmer time and pull the bone out before shredding.
- Fresh pineapple: Pre-cut pineapple chunks from the produce section are a perfectly good shortcut here — skip the garnish of whole pineapple rings, not worth the extra dish. Just dice whatever you buy to roughly ½-inch pieces so the salsa has some texture.
- Corn tortillas: Look for ones with just corn masa, water, and lime on the ingredient list. They hold up better to the juicy carnitas than flour tortillas and are less likely to tear.
- Jalapeño: Heat level varies a lot between individual peppers. If you’re cooking for kids, start with half a jalapeño, fully seeded, and taste the salsa before adding more.
Make-ahead notes
The carnitas are actually better made ahead. Cook and shred the pork up to 3 days in advance, store it in an airtight container in the fridge with a few spoonfuls of the cooking liquid poured over the top to keep it moist. When you’re ready to eat, spread it on the baking sheet and crisp it in the oven as directed — it comes out just as good, sometimes better, because the meat has had time to absorb more flavor. The pineapple salsa should be made the same day; it gets watery after about 4 hours in the fridge. Cooked carnitas also freeze well for up to 2 months: freeze in portions with a little cooking liquid, thaw overnight in the fridge, then crisp in the oven straight from cold.
If something goes sideways
- The pork isn’t shredding after 2.5 hours: Put the lid back on and keep simmering. Pork shoulder can be stubborn depending on the size of your chunks and how hard your simmer was. Check every 20 minutes — it will get there. Don’t try to force-shred it early or it’ll be stringy and tough.
- The carnitas are steaming in the oven instead of crisping: You’ve probably crowded the baking sheet. Spread the pork in a single layer with some space between pieces, and make sure your oven is fully preheated before the pan goes in. A second baking sheet is better than a pile.
- The salsa is too watery: Fresh pineapple releases juice quickly once it’s cut and salted. If it’s sitting in liquid, drain it through a fine sieve before spooning it onto the tacos — the flavor stays, the soggy tortilla problem goes away.
- The tortillas are cracking when you fold them: They weren’t warm enough. Give each one a full 30 seconds per side in a dry skillet over medium heat, and keep them wrapped in a clean kitchen towel while you work through the batch — the steam keeps them pliable.
- The pork tastes bland after shredding: Taste it before it goes on the baking sheet and add a pinch of salt. The cooking liquid dilutes the seasoning, so the shredded meat often needs a touch more salt at this stage to taste right in the finished taco.
Crispy Pork Carnitas Tacos with Pineapple Salsa
Equipment
- Large Dutch oven (5-quart / 4.7L or larger)
- Rimmed baking sheet
- Medium mixing bowl
- 10-inch cast-iron or non-stick skillet
- Two forks (for shredding)
- Tongs
Ingredients
For the carnitas
- 3.3 lb pork shoulder cut into large chunks, 1.5 kg
- 2 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1 tsp ground cumin
- 1 medium onion peeled and quartered
- 4 cloves garlic halved
- 1 medium orange halved
- 4-6 cups water enough to cover the pork, approximately 1-1.5L
For the pineapple salsa
- 1 cup fresh pineapple diced, 165g
- ¼ cup red onion finely chopped, 40g
- 1 medium jalapeño seeded and minced
- ¼ cup fresh cilantro chopped, 10g
- 1 tbsp lime juice freshly squeezed, 15ml, about ½ lime
- 1 pinch kosher salt
For serving
- 8 pieces corn tortillas
Instructions
- In a large Dutch oven, combine pork shoulder, salt, pepper, cumin, onion, garlic, orange halves, and enough water to cover the pork. Bring to a boil, then reduce to a low simmer and cover. Allow it to cook for about 2.5 hours, or until the pork reaches an internal temperature of 200-205°F / 93-96°C and shreds easily with a fork. Skim any foam that rises to the surface during the first 15 minutes of simmering.3.3 lb pork shoulder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, 1 medium onion, 4 cloves garlic, 1 medium orange, 4-6 cups water
- Preheat the oven to 425°F / 220°C (200°C fan-forced). Remove pork pieces from the liquid and let them cool slightly. Shred the pork with two forks and spread it evenly in a single layer on a rimmed baking sheet. Drizzle about 3-4 tablespoons of the cooking liquid evenly over the shredded pork and bake for 20-30 minutes, turning halfway with tongs, until the edges are deep golden brown and crispy.3.3 lb pork shoulder
- In a medium bowl, mix together the pineapple, red onion, jalapeño, cilantro, and lime juice. Season with a pinch of salt and stir well.1 cup fresh pineapple, 1/4 cup red onion, 1 medium jalapeño, 1/4 cup fresh cilantro, 1 tbsp lime juice, 1 pinch kosher salt
- Heat corn tortillas in a dry skillet over medium heat, about 30 seconds each side, until warm and pliable.8 pieces corn tortillas
- Add a generous portion of crispy carnitas onto each warm tortilla, top with a spoonful of pineapple salsa, and serve immediately. Optionally garnish with extra cilantro, a squeeze of lime, or sliced avocado.8 pieces corn tortillas
Notes
Nutrition
Frequently asked questions
Can I make this in a slow cooker instead of on the stovetop?
Yes — a slow cooker works well here. Add all the pork ingredients with just enough water to come halfway up the meat, cook on low for 8 hours or high for 5, then shred and crisp in the oven exactly as the recipe describes.
My kids don’t like spicy food. Can I leave out the jalapeño?
Absolutely — the salsa is still bright and flavorful without it. You can also make two small batches of salsa side by side: one plain for kids, one with jalapeño for adults.
Can I use a different cut of pork if I can’t find pork shoulder?
Pork shoulder is the best choice because its fat content keeps the meat moist through the long cook. Pork loin will work in a pinch but tends to dry out — if that’s what you have, reduce the simmer time to about 1.5 hours and check early.
How do I know when I’ve added enough cooking liquid back onto the shredded pork before baking?
You want the meat to look lightly moistened, not sitting in a puddle — roughly 2 to 3 tablespoons across a full baking sheet is about right. Too much liquid and it steams; too little and the edges can dry out before they brown.
Can I use canned pineapple instead of fresh for the salsa?
You can, but drain it very well first — canned pineapple is packed in juice and will make the salsa watery fast. Fresh pineapple has a firmer texture that holds up better, so use it if you can find it.
