Tacos de Carnitas

My tacos de carnitas recipe uses Smoked Pulled Pork as its primary ingredient. Fall-apart tender smoked pulled pork is browned with my Tex-Mex Spice Blend until crispy and delicious. Served on warm flour tortillas with onion, lime, and fresh cilantro, it’s a Tex-Mex flavor you won’t want to miss!

Tacos de Carnitas Recipe

Tacos de Carnitas

Scott James Gaspard

Tacos made from crispy pulled pork

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Print Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Tex-Mex

Servings 2 people

Calories 277 kcal

Equipment

• 1 comal
• 1 large cast-iron skillet
• 1 kitchen knife
• 1 cutting board
• 1 spatula

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 1 tbsp Tex-Mex spice blend
• 2 cups Smoked pulled pork – shredded
• 4 tortillas – flour
• ¼ cup onion – white, finely chopped
• ¼ cup cilantro – fresh, torn
• 1 lime – cut into wedges
• 1 jalapeño – fresh, very thinly sliced

Instructions

 

• Heat olive oil in a large cast-iron skillet until shimmering.
  1 tbsp olive oil
  
• Add Tex-Mex spice blend to the hot oil, and fry for about 30 seconds.
  1 tbsp Tex-Mex spice blend
  
• Add pulled pork to the pan, toss with the oil and spices, then fry until browned and crispy.
  2 cups Smoked pulled pork
  
• Heat comal over medium-low heat. Warm the tortillas on the comal, and set aside.
  4 tortillas
  
• Add ¼ cup hot shredded pulled pork to a tortilla. Top with onion, cilantro, and a generous squeeze of lime. Optionally add sliced jalapeños if desired. Serve 2 on each plate.
  1/4 cup onion, 1/4 cup cilantro, 1 lime, 1 jalapeño
  

Notes

A simple and delicious use of leftover smoked pulled pork.

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Nutrition

Calories: 277kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 606mg | Potassium: 165mg | Fiber: 4g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 13mg | Calcium: 107mg | Iron: 3mg

More Information

Carnitas are Crispy!

The best carnitas are crispy on the edges, but juicy and tender inside. Start with my tender and juicy Smoked Pulled Pork. Toast some of my Tex-Mex Spice Blend in a small skillet with olive oil to bring out its flavor and aroma. Add the pork, and fry until lightly browned. The result is crispy carnitas done right.

Topping Options

Toppings are best kept simple. Give your pulled pork tacos a good squeeze of lime. Add a pinch of onion and cilantro. Optionally some thinly sliced jalapeño or radish for a peppery bite.

Instead of chopped onion and cilantro, my Pico de Gallo would also taste great on tacos de carnitas. Just a pinch is all it needs to add fresh salsa flavor without masking the delicious flavor of the smoked pulled pork.

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