Carnitas Tacos

Life without guacamole just isn’t worth living!! Which is why I’m always on the prowl for fun ways to incorporate one of my favorite condiments! And today it’s all about these Carnitas Tacos topped with guac!

Carnitas Tacos from (@whatsgabycookin)

I can’t even remember the first time I made carnitas? It had to be years ago when I was in culinary school and just starting to emerge from my picky eater status. (20 some odd years of not really eating fish, meat, mushrooms etc… so if I can get over it, there’s hope for everyone else!) Since then I can’t get enough. These melt in your mouth carnitas are to die for. And when you put them in a warmed flour or corn tortilla and top it off with some guacamole and a sprinkle of pickled onions, well, things look just about perfect!


Carnitas Tacos

Carnitas Tacos


  • 3 pounds boneless pork shoulder, cut into 2 inch cubes
  • 1/2 cup fresh Orange Juice
  • 1/4 cup fresh Lime Juice
  • 10 oz chipotle salsa
  • 1 tsp kosher salt, plus more to taste
  • Small Corn and Flour Tortillas
  • Toppings
  • Diced white onions
  • lime wedges, avocados
  • Guacamole
  • Fresh Cilantro
  • Sliced Jalapenos
  • For the Pickled Red Onions
  • 1 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 red onion, cut in thin slices


  1. Make the pickled red onions. Whisk the apple cider vinegar, sugar and salt with 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
  2. Place the pork in a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch.
  3. Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered.
  4. Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and season with salt and pepper as needed. Serve as needed or let cool and store in an airtight container for 4 days in the fridge
  5. To assemble the tacos, warm or char a small tortilla and place a few pieces of carnitas on top. Add a dollop of guacamole, a few pickled red onions, chopped onions, jalapenos and a sprinkle of cilantro. Serve immediately.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. Gaby- these look amazing! I have a dinner party this week and was trying to decide what to make that’s easy and delish! How many tacos does this recipe make? Thanks!

  2. I love tacos! I could eat them everyday, and these pickled onions are going to really give a nice zingy flavor!!

  3. Ooo just like Jenny, I’ve been wanting a pickled onion recipe too!! We’ve been ordering it on toppings for a bunch of Chipotle-style cafes we’ve been going to! These tacos are amazing!

    1. Yes – but they wouldn’t get that crispy topping- so if you do them in a slow cooker, I’d shred them up and put them in the broiler for a few minutes to get them crispy

  4. How long do you think pickled onions would be safe if they were kept in the fridge~where else would you keep them?

      1. thanks Gaby! on my menu for next week! have made several of your recipes lately
        and they are all keepers!!! Told my coworker about you and she was sharing with me yesterday about several that her family has loved as well!!! thanks 🙂

  5. Such a good recipe. The onions are a must. Husband raved about them all night. I made avocado crema for them, which was good, but I’d stick to guacamole or avocado slices in the futures.

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