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Pork Carnitas Tacos

What are carnitas?

Carnitas translates literally as “little meats.” It’s a Mexican dish made by braising pork until it yields fall-apart tender meat which is then cooked over high heat to make the outside crispy and delicious.

The result is fantastically rich shredded pork that manages to be both tender and have all sorts of crispy, crunchy bits. It’s the type of meal you’re going to want to share, not just because it tastes great (and makes a ton), but because it makes you look like a genius cook.

You bring these carnitas to one potluck or serve them at one party, and I *guarantee* you will have people asking you for the recipe and talking wistfully about them months later.. 


What to serve with pork carnitas?

Carnitas are super versatile. You can use as taco meat, tostadas, or make sliders with them. Adding them to nachos, or make into a filling for enchiladas is also highly recommended. I will add left overs to use as a topping on an open face omlette or make a triple batch and take a portion of it for taco's and whats left in the pan as a base for Pork Pozole Soup. 

The Recipe


Special Equipment


  • 1/4 cup vegetable oil

  • 4-6 pound pork shoulder roast boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks. Also if you want to skip this prep go with a pork loin cutting it only to fit roasting pan or Dutch oven . 

  • 2 cans of crushed tomatillo or 2 large jars of Hernandez Salsa Verde 

  • Salt and pepper

  • 1 large onion diced

  • 1 clove garlic crushed

  • 2 envelopes of your favorite taco seasoning 

  • 2-3 cups chicken broth

  • 1 bottle of High on the Fire Smoked Jalapeno Poblano


  • Pre-measure all your ingredients, dice your onion, and prep your garlic. Once you get started cooking, things move fast. 

  • Generously salt and pepper pork chunks on all sides.

  • In a large Dutch oven, heat oil over medium-high heat. Once hot, brown meat on all sides, in batches if necessary. This will take 10 to 15 minutes.

  • Add onion, garlic, taco seasoning and sauté for another 3 mins, add tomitillo, High on the fire sauce and enough chicken broth so the meat is mostly covered. Bring to a boil and then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours, until meat is tender and can be easily pulled apart with a fork or diced if that is preferred.

  • Preheat a large skillet.  Use a large slotted spoon to transfer meat to a cutting board (reserve the broth) and use two forks to shred the meat or dice into small cubes. Transfer meat to the skillet and Drizzle 1/4 cup of the cooking liquid over the meat, sprinkle with salt, and simmer till reduce to a thick sauce

  • Drizzle a little more broth over the meat, cook 10 minutes more, and repeat for a total of 30 minutes, until edges are crispy and browned.

  • Serve and enjoy.

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