Carnitas Tacos are Mexican-style shredded pork tacos that are bursting with amazing flavor and texture. Slow-cooked with incredible aromatics, citrus, soda and Mexican beer. Finished off under the broiler for a quick crisping. Taco perfection!
14 to 5 lbboneless pork shouldersuch as a Boston butt, can also use bone-in
1large white onionsliced
4garlic clovesroughly chopped
Juice of 1 limedon't discard the squeezed lime
Juice of 2 orangesdon't discard the squeezed oranges
1cupMexican beerlager is good
1cup Dr. Pepper of Coca-Colawith real sugar, if available (if not, just regular soda will work)
Coarse sea salt (optional)for finishing the cooked meat
8 to 12corn or flour tortillaswarmed
pico de gallo
fresh lime wedges
Mix all the spice ingredients together in a small bowl.
Rub enough of the spice mixture over the pork to cover. Save the extra spice mixture.
Place a layer of onions on the bottom of the slow cooker and then place the meat on top. Add the remaining ingredients, incluing the squeezed lime and oranges, as well as the remaining spice mixture.
Cook on low for 8 to 10 hours (or on high for 4 to 6 hours)
Use two large spatulas to remove the pork to a large baking sheet. The meat will be extremely tender. Save 1 to 1 & 1/2 cups of the liquid from the slow cooker.
Use two forks to shred the meat. Pour the reserved liquid all over the pulled meat.
Place under a broiler on high for 4 to 8 minutes, keeping an eye on it as it cooks...don't let it burn! Turn the meat half-way through to ensure meat is gets crispy all over. Taste and sprinkle with more coarse sea salt, if desired.
Served at once with warmed tortillas and garnishes.
To braise the pork in the oven, simply rub the pork with the spice mixture, then add all ingredients into a large roasting pan, with lid (a large Dutch oven works well) and place in a pre-heated oven at 350°F for 2 & 1/2 hours, or until very tender.