Pork Carnitas Tacos are a delicious way to enjoy succulent slow cooker Pork Carnitas. Imagine lightly charred corn tortillas filled with tender pork carnitas, warmed in a cast iron skillet to get all of those crispy edges. All that’s left is for you to pile them high with your favorite toppings and devour.
If there is one go-to meal in our house, it’s tacos. Most often, we make them very simply: flour or corn tortillas, ground beef seasoned with salt and pepper, cheese, sour cream and hot sauce.
Is this what you’re thinking? “What? No tomatoes? No lettuce? No onion?” I know. We’re weirdos. 🙂
But then there are these Pork Carnitas Tacos. They make a regular appearance in our house for a couple of reasons. First, they’re so quick to put together when you have carnitas on hand in the refrigerator or freezer. Second, they’re perfect for gatherings of friends and family, served family style where everyone can make their own tacos and top them exactly as they like.
What toppings go on carnitas tacos?
Authentic pork carnitas tacos can be as simple as charred corn tortillas topped with carnitas, finely chopped raw onion, cilantro and maybe a squeeze of fresh lime. (Mexican street food tacos are often served this way.) But you have endless options for toppings!
- finely chopped raw white onion
- shredded cabbage
- chopped fresh cilantro
- crumbled cotija or shredded jack cheese
- lime wedges (Squeeze them right over the top of your tacos for that citrusy zing!)
- Mexican crema or sour cream
- Pico de Gallo
- Homemade Refried Beans
I’ve written this recipe to serve 4, but it’s easy to modify for a group of friends or family. With a full recipe of pork carnitas kept warm in a slow-cooker, stacks of warm tortillas and a slew of toppings, you’ll have a lot of happy people.
More of My Favorite Taco Recipes
How to Make Pork Carnitas Tacos
Step 1: Warm tortillas in a heavy skillet and transfer to foil to keep warm.
Step 2: Heat oil in a cast iron or non-stick skillet; add carnitas. Cook and stir until warmed through with crispy edges.
Step 3: Assemble tacos starting with crispy carnitas on the bottom and top as desired. Serve.
Pork Carnitas Tacos Recipe Video
Pork Carnitas Tacos
- 8 corn tortillas
- 1 tablespoon olive oil or more
- leftover cooking liquid from carnitas or broth optional
- 3 cups Slow Cooker Pork Carnitas
- Heat a dry, cast iron or other heavy skillet over medium-high heat. Add one corn tortilla and cook for about 30 seconds to soften and lightly char, flip tortilla and cook for about 30 seconds more. Transfer to aluminum foil to keep warm; repeat with remaining tortillas. (recipe note #1)
- Meanwhile, heat oil in a large cast iron or non-stick skillet over medium heat. Add carnitas; cook and stir until the meat is heated through and has crispy edges. Add carnitas cooking liquid or broth as desired if the meat seems dry. (recipe note #2)
- To assemble tacos, add 1/3 cup carnitas to a warm tortilla and layer on desired toppings. Repeat with remaining tortillas and serve. (recipe note #3)
- If you’re feeding several people, you can warm the corn tortillas in the oven. They won’t have that pleasant char, but they’ll be soft, warm, and delicious anyway. To do so, wrap stacks of 6 tortillas in foil and heat in a 350˚F oven for 8 to 10 minutes.
- I prefer to pan-crisp carnitas, but you can also warm and crisp it under the broiler. Spread the carnitas in a shallow layer on a foil lined baking sheet and broil on high for 3 to 5 minutes until warmed through with crispy edges. Add carnitas cooking liquid or broth as desired.
- Or serve family style with warmed tortillas in foil and warm meat and toppings in separate serving bowls for everyone to assemble their own tacos.
- Note that nutrition facts do not include toppings.