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–+ servings
250ml Serrano Pepper Infused Olive Oil Blend – fiery flavor infusion
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
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 tacos
Course: Dinner, Main Dish
Cuisine: Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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