Recipe courtesy of Tortilleria Nixtamal

Carnitas Tacos

  • Level: Intermediate
  • Total: 10 hr 15 min
  • Prep: 30 min
  • Inactive: 8 hr
  • Cook: 1 hr 45 min
  • Yield: About 30 pounds of meat, enough for 225 to 250 tacos
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4 bone-in pork shoulders (9 to 10 pounds)

Salt and freshly ground black pepper

8 oranges, juiced 

1 cup dried oregano

1 cup dried whole thyme

8 cloves garlic

Two 14-ounce cans condensed milk

Four 16-ounce containers rendered pork lard

1 cup granulated garlic

One 1 to 2-pound sheet fresh pork skin

225 to 250 corn tortillas

Chopped fresh cilantro

Diced onion

Lime slices


  1. Rub in some salt and pepper into the pork pieces. Marinate in the juice of the oranges, oregano, thyme, garlic cloves and condensed milk overnight in the refrigerator. 
  2. Heat the pork lard, some salt and the granulated garlic in a large pot over medium heat. The lard should be at a mild boil. Add the pork and slow cook, stirring regularly, until tender, about 1 1/2 hours. Place the pork skin in with the pork until it goes from pink to brown, about 15 minutes. Remove and dice both the pork and pork skin. Serve the carnitas in a tortilla or on a plate with chopped cilantro, diced onion and lime slices.

Cook’s Note

Have your butcher cut the pork into 4 pieces.