Crispy Orange-Cinnamon Carnitas Tacos with Salsa Verde

Why You’ll Love This Recipe

• Deep, citrusy, cinnamon-scented pork that’s fall-apart tender inside and irresistibly crispy outside.
• Oven-braised for hands-off cooking, then quickly crisped for taco-truck texture at home.
• Balanced toppings: bright salsa verde, fresh onion and cilantro, and tangy pickled jalapeños.
• Great make-ahead: braise in advance, then crisp right before serving.

Grocery List

• Produce: White onions (2), garlic (1 head), oranges (2–3), tomatillos (1 lb), jalapeño or serrano (2–7 depending on heat and pickles), cilantro (1 bunch), limes (2), optional extra orange for garnish
• Dairy: None
• Pantry: Pork shoulder (3 lb), kosher salt, black pepper, ground cumin, dried oregano, cinnamon stick, bay leaves, low-sodium chicken broth, lard or neutral oil, corn tortillas, distilled white vinegar (for pickles), sugar

Full Ingredients

Carnitas

• 3 lb (1.36 kg) boneless pork shoulder (Boston butt), cut into 1.5-inch (4 cm) cubes
• 2 tbsp kosher salt (Diamond Crystal; use 1 tbsp + 1 tsp if using Morton’s)
• 1 tsp freshly ground black pepper
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 1 large white onion, cut into 1/2-inch-thick rounds
• 8 garlic cloves, smashed
• 1 cinnamon stick (about 3 inches / 8 cm)
• 2 bay leaves
• Peel from 1 orange (wide strips with a peeler, minimal white pith)
• 1 cup (240 ml) freshly squeezed orange juice
• 1 cup (240 ml) low-sodium chicken broth
• 2 tbsp lard or neutral oil (for crisping; plus any rendered fat from the pot)
• 1 tbsp fresh lime juice or apple cider vinegar (to finish the reduced jus)

Tortillas & Toppings

• 12 corn tortillas (5–6 inch / 13–15 cm)
• 1 cup salsa verde (see below)
• 1/2 cup finely chopped white onion
• 1/2 cup chopped fresh cilantro leaves
• 1/2 cup pickled jalapeño slices
• Lime wedges, for serving

Quick Salsa Verde

• 1 lb (450 g) tomatillos, husked and rinsed
• 1 jalapeño or serrano, stemmed (seed for less heat)
• 1/2 small white onion, roughly chopped
• 1/2 cup (10 g) cilantro leaves and tender stems
• 1 tbsp fresh lime juice
• 1/2 tsp kosher salt, plus more to taste

Quick Pickled Jalapeños (Optional)

• 6 fresh jalapeños, thinly sliced
• 3/4 cup (180 ml) distilled white vinegar
• 3/4 cup (180 ml) water
• 2 tsp kosher salt
• 1 tbsp sugar
• 2 garlic cloves, smashed

Step-by-Step Instructions

Step 1: Prep and season the pork

Heat the oven to 300°F (150°C). Trim excess surface fat or skin from the pork shoulder if needed and cut into 1.5-inch (4 cm) cubes. In a large bowl, toss the pork with the kosher salt, black pepper, cumin, and oregano. Let it sit 10 minutes while you prep aromatics.

Step 2: Build the aromatic braise

In a 5–6 quart Dutch oven, layer the seasoned pork with the onion slices, smashed garlic, cinnamon stick, bay leaves, and orange peel strips. Pour in the orange juice and chicken broth. The liquid should come about one-third to halfway up the meat. Bring to a gentle simmer over medium heat, skimming any foam. Cover with a lid.

Step 3: Slow-braise until tender

Transfer the covered pot to the oven and braise for 2 hours. Remove the lid, stir, and continue cooking uncovered for 20–30 minutes to begin reducing the liquid. The pork is done when very tender and a chunk pulls apart easily (internal temp around 195–205°F / 90–96°C).

Step 4: Make the salsa verde (and quick pickled jalapeños, optional)

While the pork braises, make the salsa: Broil tomatillos and the jalapeño on a foil-lined sheet 5–6 minutes, turning once, until blistered and softened. Blend with onion, cilantro, lime juice, and salt until smooth; adjust salt to taste and set aside. For quick pickled jalapeños: Bring vinegar, water, salt, sugar, and garlic to a boil. Pour over jalapeño slices in a heatproof jar; press to submerge. Cool, then refrigerate at least 30 minutes.

Step 5: Reduce the jus and reserve the fat

With a slotted spoon, transfer pork to a sheet pan. Discard the cinnamon, bay leaves, and orange peel. Tilt the pot and skim off 1/4 to 1/3 cup of the rendered fat into a large skillet for crisping. Strain remaining liquid into a small saucepan; boil over medium-high to reduce to about 1/2 cup (syrupy, 5–8 minutes). Stir in the lime juice or cider vinegar; keep warm.

Step 6: Crisp the carnitas

Shred or break the pork into large, bite-size chunks. Heat the reserved fat (add lard if needed) in a cast-iron skillet over medium-high heat until shimmering. Add pork in a single layer without crowding. Press gently and cook undisturbed 3–4 minutes until deeply browned and crisp on one side; flip and cook another 2–3 minutes. Spoon 2–3 tablespoons of the reduced jus over the pork and toss to glaze. Work in batches for best browning.

Step 7: Warm the tortillas

Toast tortillas directly over a gas flame or in a dry skillet until warmed and pliable with a few charred spots, about 15–20 seconds per side. Stack and keep warm wrapped in a clean towel.

Step 8: Assemble and serve

Fill each tortilla with 2–3 ounces of carnitas. Top with salsa verde, chopped white onion, cilantro, and pickled jalapeños. Spoon on a little extra jus if you like. Serve immediately with lime wedges.

Pro Tips

• Use well-marbled pork shoulder; lean cuts won’t shred or crisp as beautifully.
• Oven braising at 300°F gives a steady gentle simmer and more even results than stovetop alone.
• Don’t overcrowd the skillet when crisping—brown in batches for those signature crunchy edges.
• Shred into big chunks, not fine shreds, so the pork stays juicy inside.
• If using Morton’s kosher salt, reduce to 1 tbsp + 1 tsp to avoid oversalting.

Variations

• Pressure Cooker: Combine all braise ingredients in an Instant Pot. Cook on High Pressure for 45 minutes; natural release 15 minutes. Reduce jus, then crisp as directed.
• Slow Cooker: Cook on Low 6–8 hours (or High 4–5 hours) until tender. Transfer juices to a saucepan to reduce, then crisp pork in a skillet.
• Broiler Crisp for a Crowd: Spread shredded pork on a foil-lined sheet, drizzle with 2–3 tbsp fat and some reduced jus, and broil 4–6 minutes, stirring once, until browned.

Storage & Make-Ahead

Refrigerate carnitas (with reduced jus) up to 4 days or freeze up to 3 months. For best results, braise ahead and chill in the cooking liquid; reheat, then crisp in a skillet right before serving. Salsa verde keeps 5 days refrigerated. Pickled jalapeños keep 1 month. Reheat leftovers in a hot skillet with a splash of the reduced jus to restore juiciness.

Nutrition (per serving)

Approximate for 2 tacos: 520 calories; 32 g protein; 24 g fat; 44 g carbohydrates; 4 g fiber; 870 mg sodium. Values will vary with tortilla size, fat rendered, and toppings.