These Easy Baked Pork Carnitas are juicy, flavorful, and perfect for tacos! Just toss pork with spices, bake it, and let the magic happen in your kitchen.
Is there anything better than crispy, delicious taco fillings? I can’t resist loading mine with all the toppings—guac, cheese, and maybe a little salsa for fun! 🌮
I love how simple this recipe is. Just season, bake, and shred the meat. It makes taco night a breeze, and my family always asks for seconds!
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal for carnitas because it has enough fat to keep the meat juicy during cooking. If you’re looking for a leaner option, you can substitute pork loin, but it may not be as tender.
Spices: Cumin, oregano, and paprika bring out amazing flavors. Feel free to switch out the smoked paprika for regular if you prefer a milder taste. You can also add a pinch of cayenne for extra heat!
Orange & Lime Juice: Fresh juice enhances the dish’s brightness. If fresh isn’t available, bottled juice works, but opt for no sugar added. Pineapple juice can be a fun substitute for a sweeter twist!
Tortillas: Corn tortillas are traditional and add a nice texture. Flour tortillas are softer and can be used. Consider gluten-free tortillas if you need a gluten-free option.
How Can I Get the Pork Perfectly Tender and Crispy?
The key to both tenderness and crispiness is cooking low and slow, then finishing under high heat. Here’s how to do that:
- First, ensure your pork is well-seasoned; this adds depth of flavor. Coat with the spice mix and allow it to marinate for at least 30 minutes if time allows.
- Bake covered initially to lock in moisture for 2.5 to 3 hours, cooking at 300°F (150°C) until the meat is super tender.
- After shredding, spread the pork out and crank up the oven to 425°F (220°C). This step gives you those beautifully crispy edges.
- Keep an eye on it while it’s crisping up! A little bit of patience goes a long way for the perfect texture.
Easy Baked Pork Carnitas for Tacos
Ingredients You’ll Need:
For the Pork:
- 3 pounds boneless pork shoulder (pork butt), trimmed and cut into large chunks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika (or regular paprika)
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder (optional for mild heat)
For the Juices:
- 1/2 cup orange juice (freshly squeezed preferred)
- 1/4 cup lime juice
For the Other Ingredients:
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Corn or flour tortillas for serving
Optional Toppings:
- Chopped cilantro
- Diced onions
- Sliced radishes
- Lime wedges
- Salsa
- Avocado or guacamole
How Much Time Will You Need?
This delicious recipe will take about 15-20 minutes for preparation and around 3 hours for baking. You’ll spend about 2.5 to 3 hours cooking it low and slow for tender pork, followed by a quick 15-20 minute crisping session. It’s worth the wait, and you’ll have tasty carnitas ready for taco night!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 300°F (150°C). This low heat is perfect for tenderizing the pork shoulder.
2. Prepare the Spice Blend:
In a small bowl, mix together the salt, black pepper, ground cumin, dried oregano, smoked paprika, garlic powder, and chili powder, if using. This blend will add fantastic flavor to your carnitas!
3. Season the Pork:
Rub the spice mixture generously all over the pork chunks, making sure every side is well coated. This is where the flavor magic starts!
4. Arrange the Onions and Garlic:
In a large baking dish or roasting pan, lay down the sliced onions and minced garlic. This will create a flavorful base for the pork to sit on.
5. Add the Pork and Juices:
Place the seasoned pork pieces on top of the onions and garlic. Drizzle everything with olive oil, orange juice, and lime juice. It’s going to be juicy and delicious!
6. Cover and Bake:
Tightly cover the baking dish with foil or a lid. Bake in the preheated oven for about 2.5 to 3 hours, or until the pork is tender and easily shreds with a fork.
7. Prepare for Crisping:
Once the pork is tender, remove it from the oven and increase the temperature to 425°F (220°C). This will help create a crispy texture that everyone loves!
8. Shred the Pork:
Using two forks, shred the pork into bite-sized pieces, spreading it out evenly in the baking dish. This way, more surfaces get crispy when you bake it again.
9. Crisp the Pork:
Return the shredded pork to the oven uncovered and bake for an additional 15-20 minutes. Watch it closely—you want the edges to become crispy and caramelized. Yum!
10. Serve and Enjoy:
Once crispy, remove the pork from the oven, give it a little mix, and serve it hot in warmed tortillas with all your favorite toppings. Enjoy your flavorful Easy Baked Pork Carnitas tacos!
FAQ for Easy Baked Pork Carnitas
Can I Use a Different Cut of Pork?
Yes! While pork shoulder is ideal for carnitas due to its fat content, you can use pork loin for a leaner option. Keep in mind that the pork loin may not be as juicy and tender as the shoulder.
How Can I Make These Carnitas Spicier?
If you’re looking for more heat, you can increase the chili powder or add diced jalapeños when combining the rub. Alternatively, serve with a spicy salsa or hot sauce to kick up the spice level as desired!
What Should I Do with Leftover Carnitas?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them on the stovetop with a little broth or in the microwave, adding some moisture to keep them juicy. They also make great fillings for burritos or quesadillas!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the pork ahead of time and refrigerate it after cooking. To serve, just reheat it in the oven at 350°F (175°C) until warmed through and follow the crisping step if you’d like that crunch again!
