Chef Paddy’s Carnitas Tacos

Print Recipe

Crispy, juicy, citrus-kissed pork—these Carnitas Tacos don’t play around. Slow-cooked in orange, lime, garlic, and spice, then crisped to perfection. Every bite hits with flavor and balance.

Ingredients

For the Carnitas:

• 3–4 lbs boneless pork shoulder (cut into large chunks)
• 1 tbsp olive oil
• 1 tbsp kosher salt
• 1½ tsp black pepper
• 1 tbsp Chef Paddy’s Signature All-Purpose Blend
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 orange, halved
• 2 limes, halved
• 2 tsp dried oregano
• 1 tsp ground cumin
• 2 cups chicken broth

To Serve:

• Corn tortillas, toasted or charred
• Diced white onion
• Fresh chopped cilantro
• Lime wedges
• Salsa or avocado

  Instructions

  1. Season the Pork: Pat pork dry and season with salt, pepper, and Chef Paddy’s All-Purpose Blend.
  2. Sear the Meat: In a large Dutch oven or heavy pot, heat olive oil. Brown pork on all sides in batches. Remove and set aside.
  3. Build the Flavor: In the same pot, add garlic, onion, oregano, and cumin. Sauté briefly, then return pork to the pot.
  4. Add Liquids: Squeeze in orange and lime juice, then drop the rinds in. Add broth. Bring to a simmer.
  5. Cook Low & Slow: Cover and cook on low heat or in a 300°F oven for 2.5–3 hours until pork is fork-tender.
  6. Shred & Crisp: Remove pork, shred, and spread on a sheet pan. Broil for 4–5 minutes until crispy edges form.
  7. Serve: Load into warm tortillas, top with onion, cilantro, and lime. Add salsa if you’re about that life.

  Chef Paddy’s Tips

  • Slow cooker version? Toss everything into your crockpot and cook on low 7–8 hours. Crisp in the oven or skillet to finish.
  • Short on time? Use pre-cooked carnitas and hit it in the cast iron with lime + seasoning to wake it up.
  • Make it a feast: Serve with rice, beans, pickled onions, or even queso for a taco tray.

  Let’s cook with heart and hustle.