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Tacos • Mexican

The BEST Pork Carnitas Tacos Recipe

Pork Carnitas Tacos are a game changer! Tender pulled pork, fresh fruit salsa, pickled cabbage and spicy jalapeño avocado crema are the most delicious combination of flavors.

4.8 from 149 votes
55 mins
Total Time
10
servings
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The BEST Pork Carnitas Tacos

How to Make the Best The BEST Pork Carnitas Tacos

These pork carnitas tacos are nothing short of transformative—a harmonious balance of tender, juicy carnitas paired with bright, fresh flavors that elevate the humble taco to something truly special. The slow-cooked pork becomes impossibly tender and absorbs the sweet and savory notes of pineapple juice and soy sauce, creating a depth of flavor that’s hard to resist.

What makes these tacos extraordinary is the toppings: the creamy jalapeño avocado crema adds a cooling kick, the pineapple mango salsa brings tropical sweetness and acidity, and the quick pickled cabbage provides a sharp, crunchy contrast. Every bite is a perfect combination of textures and flavors that work together in complete harmony.

Whether you’re planning a casual weeknight dinner or impressing guests at a weekend gathering, these carnitas tacos deliver impressive results with surprisingly minimal effort. The pork can be made ahead of time, making this an ideal recipe for meal prep or entertaining.

The BEST Pork Carnitas Tacos

The BEST Pork Carnitas Tacos

Pork Carnitas Tacos are a game changer! Tender pulled pork, fresh fruit salsa, pickled cabbage and spicy jalapeño avocado crema are the most delicious combination of flavors.

4.8 from 149 votes
CourseTacos
CuisineMexican
Keywordcarnitas taco toppings, different ways to cook pork carnitas, instant pot carnitas, pork carnitas tacos
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings10 servings
Calories215kcal
AuthorRare Ivy
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Ingredients

Pork Carnitas

Taco Toppings

Instructions

Pork Carnitas

  1. Season the pork shoulder chunks generously with BBQ Spice Rub, coating all sides evenly.
  2. Heat canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Sear the pork chunks in batches until browned on all sides, about 3-4 minutes per side.
  4. Pour in pineapple juice and soy sauce, stirring to deglaze the bottom of the pot.
  5. Reduce heat to medium-low, cover, and simmer until pork is tender and pulls apart easily with a fork, about 40 minutes.
  6. Remove from heat and let cool slightly. Shred the pork using two forks.

Assembly

  1. Warm tortillas on a skillet or open flame until pliable.
  2. Fill each tortilla with shredded carnitas.
  3. Top with Jalapeño Avocado Crema, Pineapple Mango Salsa, and Quick Pickled Cabbage.
  4. Serve immediately while warm.

Notes

  • The pork carnitas can be made up to 2 days in advance and stored in the refrigerator.
  • Leftover carnitas are excellent for nachos, burritos, or rice bowls.
  • For a quicker version, use an Instant Pot on high pressure for 20 minutes.
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