Crispy Pork Carnitas Tacos

These cheese crusted Crispy Pork Carnitas Tacos are a family favorite for the cheesy crunch of the corn tortilla, and delicious flavor of crispy pork. You cannot get enough!

Course Appetizer, Lunch, Main Course

Cuisine American, Mexican

Keyword Pork Carnitas, Slow Cooker, Tacos

Prep Time 5 15

To Assemble the Tacos 20

Total Time 5 35

Servings

Calories 208kcal

Author sanna

Equipment

slow cooker
Large Baking Pans
wide non stick pan or flat griddle

Ingredients

3 lbs Pork Shoulder (boneless blade roast)
2¼ tsp salt
1 tsp black pepper
½ tsp cayenne pepper
2 tsp paprika
2 tsp cumin
2 tsp chili powder
1 tbsp. garlic powder
2 bay leaves
1 large onion chopped into chunks
1 cup chicken broth
¾ cup orange juice
2 tbsp. lemon juice

For the Tacos

12 or more corn tortilla 6 or 7 inches in diameter
2 cups cheddar cheese grated
1 cup pickled onions or diced onions (see note)
½ cup chopped cilantro

Instructions

Make the Pork Carnitas

Chop the pork shoulder into 3 inches chunks.
In the slow cooker, add the pork, the salt and pepper, cayenne, paprika, cumin, chili powder, garlic powder, bay leaves and chopped onions. Pour orange juice, chicken broth, and lime juice. Arrange the pork so that they are submerged in the liquid.
Cook on the slow cooker at low for 5-6 hours, or at high for about 3 hours. The pork should be tender that it can be easily shred with a fork. Transfer the pork pieces and about a cup of the liquid into a rimmed dish. Using two forks, shred the pork.
Line a large baking pan with parchment paper. Transfer the shredded meat to the pan. Spread it out in a thin layer. Pour about a half cup more of the liquid all over the meat.
Broil this in high for about 3-5 minutes, or until the tops looks crispy. Slowly take it out of the oven and toss the meat to stir. Spread it out to a thin layer and broil for 2-3 minutes more, or until crispy. Do not walk away and look closely. Time can vary depending on the oven. Take the pan out of the oven and make the tacos.

Make the Crispy Tacos

Heat a wide non stick pan or flat griddle over medium heat (no oil). Lay out 2-3 tortillas (depending on your pan). Spoon about 2-3 tablespoon of pork on one half on the tortillas. Top with some onions and cilantro. Once the tortillas are warmed and pliable, use a wide spatula to slowly fold the empty half over the pork filling to close the tacos. Tip: Do not wait too long to do this or else the tortilla will crisp and it will break when you fold it.
Sprinkle about 2 tablespoons of cheddar cheese on the top of the folded tortilla, then carefully flip the taco over. The cheese underneath will start to crisp up, together with the tortilla. Now, sprinkle cheese on the top side of the tortilla. One the underside is crisp, flip the tacos again and allow the other side to crisp up.
Transfer the tacos to a serving plate and serve immediately.

Notes

Feel free to use oregano in the pork carnitas to suit your flavor preference, or add jalapenos to add more heat.
Do not wait too long to fold the empty side of tortilla over the pork filling so the tortilla do not crisp up and break as you fold.
A great and easy pickled onion recipe is here. Or you can also use just diced onions.
Once the cheese has been added to the tortilla, flip it over so the cheese crisps up underneath. The pork will also release some oil here, making the tortilla crispy.
If the tacos are sticking to the pan, the cheese needs more time to crisp up. You can easily remove the tacos with a spatula once they are nice and crispy!
Store leftover pork carnitas in the fridge tightly covered. Then just make the tacos fresh each time. I do not recommend making the tacos ahead then storing them, because.. why? They are easy to make on the spot and fresh and crispy is best!

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