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Braised Carnitas Tacos

A slightly healthier twist on the usual fried carnitas, this slow braised version is every bit as satisfying.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main
Cuisine: Mexican
Servings: 4 -6
Author: Andrea Howe


  • 3-4 lb pork butt or shoulder cut into 1 inch cubes
  • 1 onion thinly sliced
  • 3-4 garlic cloves peeled
  • 1 bay leaf
  • 1 tbsp cumin
  • 3 cups water or chicken broth
  • corn tortillas and desired toppings


  • Pre-heat the oven to 375. Add all the ingredients to a Dutch oven and season with salt and pepper. Bring stock to a boil, then remove from heat and cover with a lid, and place in oven to bake for 2 hours. Remove lid and cook over medium heat for another 30 minutes or so, until most of the liquid has evaporated and the pork has somewhat caramelized. Make sure not to stir the meat too much while it finishes cooking, so the meat can caramelize. Shred more if desired and serve in tortillas or over rice and beans.