Pork Carnitas Tacos Elevated by Serrano Olive Oil Blend

If you want carnitas with a little extra fire and a lot of flavor, this taco build brings it home. The shredded pork gets a lift from Serrano Pepper Infused Olive Oil, which adds a crisp pepper bite that plays beautifully with citrus, garlic, and warm spices.

Garden Infuzions

Pork Carnitas Tacos Elevated by Serrano Olive Oil Blend

These pork carnitas tacos bring slow-braised richness, crisp edges, and a bright serrano kick for a taco night that feels bold, balanced, and deeply satisfying.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6 tacos

Course: Dinner, Main Dish

Cuisine: Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 pounds pork shoulder cut into 2-inch chunks
• 2 tablespoons Serrano Pepper Infused Olive Oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 large white onion quartered
• 5 cloves garlic smashed
• 1 orange juiced
• 1 lime juiced
• 1 cup low-sodium chicken broth
• 8 to 12 small corn tortillas
• 1 cup diced white onion for serving
• 1 cup chopped cilantro for serving
• 1 avocado sliced, for serving
• 1/2 cup salsa verde for serving
• 2 limes cut into wedges, for serving

Equipment

• 1 Dutch oven For braising the pork
• 1 Large skillet For crisping the shredded carnitas
• 1 Tongs For turning and handling the pork
• 2 Forks For shredding the cooked pork
• 1 Cutting board For prepping aromatics and toppings
• 1 Chef’s knife For chopping onions, cilantro, and lime

Method

 

Instructions

1. 1. Heat the oven to 325 F. Pat the pork dry and season it all over with salt, black pepper, cumin, oregano, and smoked paprika.
2. 2. Warm the Serrano Pepper Infused Olive Oil in a large Dutch oven over medium-high heat. Add the pork in batches and brown it well on several sides.
3. 3. Return all the pork to the pot and add the onion, garlic, orange juice, lime juice, and chicken broth. Bring it to a simmer.
4. 4. Cover the pot and transfer it to the oven. Braise until the pork is very tender and pulls apart easily, about 2 1/2 hours.
5. 5. Remove the pork from the liquid and shred it with two forks. Discard the onion pieces if desired, then moisten the pork with a few spoonfuls of the braising liquid.
6. 6. Heat a large skillet over medium-high heat. Add the shredded pork in a thin layer and let it crisp in spots, stirring only occasionally so the edges brown.
7. 7. Warm the tortillas in a dry skillet or over a low flame. Fill each tortilla with carnitas, then top with diced onion, cilantro, avocado, salsa verde, and lime juice.
8. 8. Serve right away while the pork is hot and the tortilla edges are still soft and warm.

Notes

For deeper taco flavor, let the shredded pork sit in a little braising liquid before crisping so it stays juicy inside while the edges brown nicely. If the pan gets dry during crisping, add a splash of the reserved liquid. The Serrano Pepper Infused Olive Oil gives the pork a bright pepper note that stands out without overpowering the citrus and spices.

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Recipe Tips

For the best texture, let the pork brown in spots before adding the braising liquid, then finish under high heat so the edges turn crisp. Keep the tortillas warm in a clean towel so they stay soft and flexible while you build the tacos.

Serving Suggestions

Serve these carnitas with diced onion, chopped cilantro, lime wedges, and salsa verde. A side of Mexican rice, charred corn, or simple black beans makes this a full, crowd-pleasing meal.

Storage

Store leftover pork and toppings separately in airtight containers in the refrigerator for up to 4 days. Reheat the pork in a skillet with a splash of broth or water until hot, then crisp it again briefly before serving.

Variations

Swap in pork shoulder or pork butt if that is what you have on hand, and use flour tortillas for a softer wrap. You can also add pickled red onions, sliced avocado, or crumbled queso fresco for a different taco finish.

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