Pork Carnitas Tacos
Tender shredded pork with crispy edges, finished with lime and fresh cilantro. The shortcut: use rotisserie pork or canned carnitas to skip the 3-hour braise.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs shredded cooked pork (rotisserie or canned carnitas)
- 12 count corn tortillas
- 1 count lime (halved)
- ½ cup white onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 count jalapeño, sliced thin (optional)
- 2 tbsp neutral cooking oil
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, ~1 minute.
- 2
Add pork in a single layer. Don't stir for 3 minutes — let it brown and crisp on the bottom.
- 3
Stir and break up any clumps. Cook 2 more minutes until edges are deeply browned and crispy.
- 4
Warm tortillas directly over a gas flame or in a dry skillet, 20 seconds per side, until pliable.
- 5
Pile pork onto tortillas. Top with diced onion, cilantro, jalapeño, and a squeeze of lime.
- 6
Serve immediately while pork is still hot and tortillas are warm.
Tools you’ll need
- large skillet (12-inch cast iron or stainless)
- tongs
- cutting board
- sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
