This your sign to make Pork Carnitas Tacos.

The pork cooks low and slow in your slow cooker with dried herbs, spices, onions, jalapeño and citrus. Right before serving, simply shred and fry in a skillet. Then you make tacos! Crispy corn shells, crispy shredded pork and lots of fresh toppings like onion, cilantro and fresh lime juice.

Besides flavor-packed and savory, I personally file these pork carnitas tacos under straightforward dinner recipes. And also, dinners my whole family loves.🤩

To Make These Pork Carnitas Tacos Gather:

pork carnitas – Use my kitchen-made slow cooker pork carnitas recipe!
corn tortillas – I like yellow corn, but white also works.
onions – Use raw white onions or pickled red onions (or both!).
cilantro – Adds a pop of color and fresh herbaceous flavor.
cotjia cheese – Or substitute with queso fresca or crumbled feta.
lime juice – Adds acidity and bright citrusy flavor.

optional toppings:

avocado – Diced or slice, or use guacamole.
sliced jalapeños – Use raw or pickled.
hot sauce – I like a green hot sauce for these, but use your regular.
shredded lettuce – Not genuinely authentic, but adds a refreshing crunch.

Make the Pork Carnitas:

Start by making the pork carnitas. For these tacos (or for all things carnitas) I always make my go-to slow cooker pork carnitas recipe. However, I will confess that I have made these tacos with Trader Joes pre-made carnitas – and they were good and straightforward. With that said, from-scratch is always better.😉

Once shredded, add the pork to a large 12-inch nonstick skillet and heat over medium-high. Let the pork cook until golden and crispy, then toss and repeat.

So freaking standout.

Meanwhile, toast a bunch of corn tortillas. Sometimes I use 2 per taco and sometimes I don’t – it only depends. If you want a sturdier taco, double them up – only make sure to buy enough to do this. To toast the tortillas, I heat a dry skillet over medium to medium-high and once hot, cook a few seconds on each side until slightly golden in spots. They should still be soft but slightly more firm. As I go, I keep them warm on a plate wrapped in a clean kitchen towel.

Make The Tacos:

Grab one or two toasted corn shells and top with pork carnitas, cilantro, cotija and onions – I do both pickled (if I have them) and raw white onion. I also add a squeeze of lime to each taco and some jalapeños for a spicy kick.

I mean… so simple right?