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Get ready to make the most delicious Carnitas for Tacos! Featuring mouthwatering tender pork shoulder, fresh pineapple salsa, crisp cabbage, and all your favorite pork taco toppings, this recipe for Pork Carnitas Tacos is like a fabulous fiesta for your tastebuds!

Featured comment: I Love love LOVE these jerk carnitas tacos! There’s so much rich flavor and it’s accented so well with the salsa you pair with it. Yummy yummy! Thank you for the recipe!” – Shelby

Photo of three pork tacos with salsa topping.

Update: This post was originally published in May 2015. I made edits to the article below to include more information about this making tender carnitas pork for tacos at home. 

Hi, friends! I hope you are ready for some epic Mexican food perfect for celebrating Cinco de Mayo, because that’s exactly what I’m delivering today!

These pork carnitas with salsa are mouthwateringly delicious and pair perfectly with your favorite guacamole, tortilla chips, and margarita or tequila cocktail.

About these pork carnitas tacos 

These little pork carnitas are melt-in-your-mouth tender with beautifully crispy edges and plenty of sweet and spicy Jerk flavors. Stuff the morsels of carnitas into a charred corn tortilla, pile it high with crisp cabbage, pineapple salsa and your favorite Mexican toppings, like sour cream and guacamole, and get ready for a party in your mouth! Trust and believe, these tender pork tacos will be the center of attention at every party!

Why you’ll love these pork tacos!

Aside from being ridiculously tasty, these tacos with pork carnitas are also:

  • Easy to prepare – While the pork and salsa for carnitas do require a little pre-planning, most of the cooking is hands-free and fuss-free!
  • Wholesome and filling – Featuring real, wholesome ingredients, like pork shoulder and fresh pineapple, these street tacos will leave you satiated!
  • Versatile – Not into tacos? No worries! Ditch the tortillas and serve the pork carnitas on nachos, over rice, piled on leafy greens, as a pizza topping, stuffed into quesadillas, and so much more!

If you’re looking for more pork dinners, try these delicious recipes next: Jamaican Jerk Pork, Pulled Pork in the Slow Cooker, and Apricot Glazed Pork Tenderloin Skewers.

What does carnitas mean?

Carnitas are literally translated as “little meats”.

Carnitas are traditionally made by braising pork in lard. However, you can braise the pork in stock or broth for a lighter carnitas. Carnita meat is typically made with either pork butt or pork shoulder.

Close-up photo of a pork carnita taco.

Ingredients for pork tacos carnitas

As promised, you’ll only need easy-to-find ingredients for this pork taco with pineapple recipe.

Carnitas for tacos

  • Jerk Marinade: Marinating the pork shoulder in a Jamaican Jerk sauce lends the most delicious slightly sweet, smoky, Caribbean flavors to these carnitas. You can make your own jerk marinade or use store-bought in this recipe.
  • Boneless Pork: You’ll need 3 pounds of boneless pork butt. To make your life easy, ask the butcher to cut the pork into 2-inch cubes.
    • Substitution: You can use boneless pork shoulder instead. Please note that while both pork butt and pork shoulder come from the same area on the cow, the “butt” is higher on the foreleg, while the shoulder is farther down.
  • Beer: A lager beer adds a depth of flavor and helps tenderize the pork meat.
  • Citrus Juices: A combination of fresh orange juice, pineapple juice and lime juice add beautiful brightness and acidity to the carnitas tacos.
  • Stock: I prefer to use beef stock, but chicken stock works too. Just make sure you buy no- or reduced-sodium stock so you can control the saltiness.
    • Substitution: You can swap in beef broth or chicken broth if you prefer.
  • Onion: A yellow onion lends a touch of allium flavor.
  • Garlic Cloves: Fresh is always best; however you can use the minced variety in a jar if you’re in a pinch.
  • Seasonings: A combination of bay leaves, ground cumin, dried oregano, kosher salt, ground black pepper, chili powder and crushed red pepper flakes adds welcoming depth of flavor and balances out the richness of the pork carnitas.

Pineapple salsa

Below you’ll find everything you need to make the best salsa for carnitas.

  • Pineapple: You’ll need 1 1/2 cups of fresh pineapple for the carnitas salsa. Look for pineapple chunks with golden yellow hues.
  • Jalapeno: One jalapeno lends a touch of spicy flavor. Be sure to remove the seeds and ribs for a milder pineapple salsa pork tacos.
  • Red Onion: I recommend finely dicing the red onion before adding it to the salsa. If you don’t like the harsh bite, soak your onions in cold water for a few minutes before draining and proceeding with the recipe.
  • Cilantro: Fresh cilantro leaves provide fresh, herbaceous flavor.
  • Scallions: I recommend using both the slightly sweet white part of the scallion and the grassy dark green parts in this carnita salsa.
  • Lime Juice and OJ: A combination of acidity for bright flavor!
  • Honey: A touch of sweetness helps to balance all the flavors.
  • Rum: While completely optional, I love adding a touch of dark rum for a rich salsa that tastes like it’s straight from the Caribbean islands.

Tacos

  • Tortillas: Authentic tacos are traditionally made with a corn tortilla, but you can absolutely use flour tortillas if you prefer.
  • Cabbage: Fresh, crisp cabbage lends a refreshing crunch. I prefer red cabbage because of it’s stunning color, however, you can use your favorite cabbage recipes, like this recipe for spicy slaw, or whatever leafy greens you love. (Please note that red or purple cabbage contains water-soluble pigments, anthocyanins, which can cause the cabbage to bleed onto other ingredients.)
  • Pork Carnita Toppings: See below for a comprehensive list of all the best pork taco toppings!

Overhead photo of three carnitas tacos with avocado and pineapple salsa.

FAQs: frequently asked questions

Below are some of the most common questions the average home cook has about making pork carnitas tacos and taco toppings.

What’s the difference between a carnita and pulled pork?

While pulled pork and carnitas are both made with pork shoulder or pork butt, they are prepared and cooked using very different methods.

Authentic carnitas are slow cooked in the oven, a pot on the stove, or a slow cooker until fall-apart tender. On the other hand, authentic American pulled pork is cooked in a smoker until fall-apart tender.

What’s the best cut of pork for carnitas?

The best cuts of pork to make carnitas are pork butt, pork shoulder, or pork belly. All three cuts of pork are high in fat which helps produce moist, flavorful carnita meat.

How to serve a carnitas taco?

These carnitas are so flavorful and delicious you can shred the pork and serve them plain, straight from the pan with a little bit of the cooking liquid (au jus) on the side. Or if you prefer to eat your food in a more dignified, refined way, tacos are the way to go! Stuff the pork carnitas into a tortilla with cabbage for crunch and pineapple salsa for freshness. Or ditch the tortillas entirely and serve your carnitas in burritos and quesadillas, on pizzas and salads, and more;

  • Tacos: The most common way to enjoy carnitas is stuffed inside a corn tortilla with plenty of taco toppings. (See below for serving this carnita recipe as tacos!)
  • Burritos: Same concept as the taco, just rolled up instead of stuffed.
  • Bowls: If you are looking for a low-carb dinner option, ditch the tortillas and serve your carnitas burrito bowl style with cauliflower rice or broccoli rice.
  • Pizza: Tender carnita meat makes the most delicious pizza topping!
  • Potatoes: Step aside boring baked potatoes! Bake and stuff your potato with pork carnitas and plenty of cheese.
  • Casseroles: Swap out the chicken in your favorite Mexican casserole and use flavorful carnita pork instead.

What toppings for pork tacos?

You can top these carnitas tacos however your heart desires. I prefer mine topped with a super easy pineapple jalapeno salsa because the sweet, sour, fruity salsa is a match made in heaven with savory, tender carnitas. However, if a tropical salsa isn’t your thing, try any of the delicious carnita toppings below:

Best carnitas toppings

  • Avocado (sliced or diced)
  • Tomatoes (diced)
  • Chile Peppers (jalapeno or poblanos)
  • Red Onions or Scallions(sliced or diced)
  • Pickled Onions
  • Cabbage, Slaw, or Lettuce (shredded)
  • Fresh Cilantro
  • Cheeses (cotija, queso fresco, or shredded Mexican cheese)
  • Sour Cream or Greek Yogurt

10 delicious side dishes for pork carnita tacos

  • Tortilla Chips: You’ll want chips for scooping up all the delicious taco toppings!
  • Guacamole: Creamy guacamole is a taco night classic.
  • Salsa: Pico de Gallo, Verde Salsa, Cucumber Mango Salsa, Pomegranate Salsa, or Corn Salsa
  • Salads: Lighten up these pork tacos with a refreshing Tomato Salad or your favorite leafy green salad.
  • Coleslaws: This Mexican cabbage recipe is a classic taco side dish or topping.
  • Beans: Refried Beans, Black Beans or Mexican Charro Beans
  • Cold Salads: Light and cold salads are a wonderful lighter side option. We love this Mexican Corn Salad or Mexican Bean Salad with carnitas.
  • Rice: White rice, cilantro rice, brown rice, quinoa, cauliflower Mexican rice, or your favorite grain dish.
  • Fried Plantains: Lean into the jerk flavors and serve your tacos with a side of plantain chips.
  • Roasted Veggies: Roast up your favorite season vegetables for a quick and easy side dish.
  • Fresh Fruit Salad: Balance out the richness of the pork with a side of fresh fruit.

Close-up photo of slow cooked pork shoulder for tacos.

Storing leftovers

Carnitas store well in the refrigerator. In fact, I’ll often double this pork carnita recipe just to make sure I have leftovers for work lunches the next week.

To store leftover carnita meat: Allow the pork to cool completely to room temperature before placing in an airtight storage container. Store cooked pork in the fridge for up to 3 to 4 days. Alternatively, you can store the carnitas in a freezer-safe storage container or bag in the freezer for up to 3 months.

Reheating carnitas

Carnitas are easy to reheat using either the oven, stovetop, or microwave.

  • Oven reheating: Preheat your oven to 350-degrees Fahrenheit. Add the carnita meat to an aluminum foil-lined baking sheet. Place in the oven and reheat for 10-15 minutes, or until warm throughout.
  • Stovetop reheating: Place a large skillet over medium heat and add the carnitas. Cook, stirring often, for 5-8 minutes, or until warm throughout.
  • Microwave reheating: Add the pork carnitas to a microwave-safe plate. Place in the microwave and heat on high power for 2-3 minutes, stirring once halfway through, until warm throughout.

Photo of slow cooked pork shoulder and pineapple salsa stuffed into a tortilla.

Celebrate Cinco de Mayo by letting your culinary creative juices flow and make the best shredded pork carnita tacos of your dreams! Just don’t forget to grab the pineapple salsa topping and all the hungry bellies, too!

Until next time, friends, Cheers!

Cheyanne

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More taco recipes!

How to make Pork Carnitas Tacos recipe👇

Overhead photo of two pork carnitas tacos with pineapple salsa and cabbage.

Pork Carnitas Tacos

5 from 6 votes
Total Time: 3 hours
Prep Time: 25 minutes
Cook Time: 2 hours 35 minutes
Servings: 8 servings
Get ready to win taco Tuesday with this Pork Carnitas Taco recipe! Featuring succulent, tender pork shoulder, sweet and spicy pineapple salsa, charred tortillas, and your favorite toppings for pork tacos, Carnita tacos will always get the party started!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Resealable Bag OR Large Bowl (for marinating pork)
  • 1 Large Dutch Oven (for cooking pork)
  • 1 baking sheet (for crisping carnitas)

Ingredients 

Pork Carnitas

Pineapple Salsa (yield 2 cups)

  • 1 ½ Cups Fresh Pineapple – coarsely diced
  • 1 Jalapeno – stemmed, partially deseeded and finely diced
  • ¼ Red Onion – diced (about ½ cup)
  • ¼ Cup Cilantro Leaves , packed – roughly chopped
  • 1 Scallions – thinly sliced
  • 2 TBS Lime Juice
  • 1 tsp Honey
  • 1 tsp Dark Rum
  • Splash OJ
  • Optional for Serving Tacos: Corn Tortillas, Shredded Cabbage, Avocado, Jalapeno, Lime Wedges

Instructions

  • Marinate Pork: Place the cubes of pork into a large nonreactive bowl or resealable bag. Pour the jerk sauce and roll/stir pork around until thoroughly coated. Refrigerate and allow to marinate for at least 2 hours, preferably overnight, turning pork occasionally.
  • Make the Pineapple Salsa Topping: Add all the ingredients for the salsa to a medium sized mixing bowl. Season to taste with salt and pepper, then stir well to combine. Cover the bowl of salsa and refrigerate until ready to use.
  • Bring Pork Shoulder to Room Temperature: Remove the marinated pork from the refrigerator and let it sit at room temperature for 30 minutes. Remove the cubed pork from the marinade, discarding the marinade, and pat thoroughly dry with paper towels. Then, season the pork all over generously with salt and pepper.
  • Sear Pork: Set a Large Dutch Oven or large sauce pot over Medium-High Heat. Add ONE Tablespoon of oil to the pot. When the oil is shimmering, add half the pork to the hot pan (SEE NOTE), and sear the pork for about 2 minutes per side, or until well browned all over, for a total of 6-10 minutes. Remove the pork from the pot and transfer to a plate. Repeat the searing process, adding more oil and the searing the remaining pork.
    (Note: I recommend working in at least two batches to prevent over-crowding the pan. If you add too many cubes of pork to the pan, the meat will steam instead of sear and brown. Also, try to avoid overly flipping or stirring the pork as it browns.)
  • Deglaze the Pan: Reduce the heat under the pan to medium and add the Beer, Orange Juice, Beef Stock, and Lime Juice to the pan. Use the back of a wooden spoon to scrape up all the brown bits (sucs) from bottom of the pan.
  • Add the Rest of the Ingredients: Add Onion, Garlic, Bay leaves, cumin, oregano, black pepper, chili powder, and red pepper flakes to the pan. Then, add all the browned pork cubes along with any accumulated juices back to pan.
  • Cook Pork: Bring the pork to a simmer, and then immediately reduce the heat to maintain a gentle simmer. Cover and cook the pork shoulder for 2 hours, or until the pork is very fork tender. Remove the pot from the heat.
  • Transfer pork to baking sheet: Line a large sheet pan or baking dish with aluminum foil. Then, use a slotted spoon to transfer the pork carnitas to the prepared pan.
    Strain Liquid: Carefully strain the hot cooking liquid into a large bowl or glass measure. Set aside.
  • Heat Oven to Broil: Arrange oven rack to the Upper-Middle position and preheat the oven to high broil.
  • Drizzle liquid over pork: Drizzle half a cup of the strained cooking liquid all over the carnitas on the sheet pan. Toss to coat and moisten the carnitas.
  • Broil Carnitas: Place the baking pan in the oven and broil for 4-5 minutes. Remove from oven and flip the cubes of pork carnitas over. Drizzle more cooking liquid over the carnitas. Toss the pork again to coat. Return to oven and broil for an additional 4-5 minutes, or until caramelized.
  • Serving Carnitas Plain: Drizzle more strained cooking liquid over the caramelized carnitasmeat and toss to coat. Serve as is or use two forks to shred the pork shoulder carnita meat.
  • Serving Pork Carnitas as Tacos: Char or warm your tortillas. Then, top each tortilla with a bit of shredded cabbage, followed by the carnita pork shoulder, pineapple salsa and your favorite pork taco toppings. Enjoy immediately.

Notes

  • To Cook Carnitas in the Oven: Preheat oven to 300 degrees F. Bring Pot to simmer as indicated as above, once simmering, cover, and transfer pot to preheated Oven. Continue with directions as stated in recipe.
  • To Prepare Carnitas in Advance:
    • Prepare carnitas through step 10.
    • Remove Carnita meat to a container and allow to cool slightly before covering and transferring to the refrigerator. Strain the cooking liquid and transfer to a separate container with a tight fitting lid. Refrigerate.
    • When ready to use- allow the carnita meat and liquid to come to room temperature on the counter for 30 minutes. Preheat oven to 300 degrees F. Toss the cold carnita meat with 1/3 cup cooking liquid. Warm in the preheated oven for 10 minutes. Remove and proceed with recipe as directed.
Homemade Jamaican Jerk Marinade
  • Ingredients
    • 2 Scotch Bonnet Chiles – stemmed, deseeded & roughly chopped (can substitute habaneros)
    • 5 Scallions – both white and green parts, trimmed and roughly chopped
    • 1 small Sweet Yellow Onion – roughly chopped
    • 5 cloves Garlic – peeled and smashed
    • ½ Bunch of Fresh Thyme – leaves only (about 1 TBS)
    • 2 fresh Bay Leaves – stalks removed
    • 1 tsp Ground Allspice
    • ½ tsp Ground Cinnamon
    • 1 TBS Coarse Kosher Salt
    • 2 TBS White Wine Vinegar
    • 1 TBS Honey
    • 1 TBS Dark Jamaican Rum
    • 3 TBS Extra Virgin Olive Oil , or more as needed to thin out sauce
  • Directions
    • Place chiles, scallions, onions and garlic in the bowl of a food processor. Process until all ingredients are minced. Add remaining ingredients and process until smooth. If sauce is too thick add more oil, more tablespoon at a time, until a smooth pourable sauce is achieved.
Nutritional information is an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

 

Nutrition

Calories: 384kcal    Carbohydrates: 15g    Protein: 33g    Fat: 20g    Saturated Fat: 4g    Cholesterol: 102mg    Sodium: 3347mg    Potassium: 791mg    Fiber: 1g    Sugar: 10g    Vitamin A: 305IU    Vitamin C: 31.8mg    Calcium: 51mg    Iron: 2.7mg

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