Carnitas Tacos Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pork shoulder cooked in an Instant Pot until fall-apart, with crispy caramelized edges. Served in tortillas with guacamole, cilantro, and fresh toppings for restaurant-quality carnitas tacos.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 Tablespoon taco seasoning
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 4 pounds boneless pork shoulder/pork butt (, excess fat trimmed (cut into 3 pieces))
- 1-2 Tablespoons olive oil
- 1/2 yellow onion (, diced (optional))
- 1 jalapeno (, deseeded and finely chopped (optional))
- 1 cup water
- 1/2 cup orange (, or apple juice)
- 2 Tablespoons fresh lime juice ((about 2 large limes))
- 16 corn or flour tortillas
- Guacamole
- Fresh cilantro
- Chopped red onion
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 631mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 62mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 631MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.