Taco Tuesday doesn’t always have to revolve around ground beef. Trust us, once you see how easy it is to make homemade carnitas, this will be a meal prep move you come back to again and again. Braised Boston butt is the star of this taco spread, and once you set it to simmering in a mixture of fresh citrus juices, garlic, and spices—the work is done. Drizzled with a vibrantly smoky Chipotle Crema, the assembled carnitas tacos will be a surefire hit.

Rishon Hanners
Recipe by MyRecipes


Read the full recipe after the video.

Recipe Summary test

1 hr
2 hrs 30 mins
Serves 6 to 8 (2 to 3 tacos per person)


Ingredient Checklist


Instructions Checklist
  • Whisk together orange juice, lime juice, garlic, paprika, salt, cumin, black pepper, and cayenne pepper in a large bowl. Add pork to marinade, and toss to coat all pieces; set aside to marinate 1 hour or refrigerate up to overnight.

  • Remove pork pieces, reserving marinade. Heat oil in a large Dutch oven over medium-high. Add pork in batches, and sear pieces until well browned. Add stock, onion, all seared pork pieces, and reserved marinade to Dutch oven. Cover, and cook over medium-low until pork is tender, and liquid is mostly reduced, about 1 hour to 1 hour and 30 minutes.

  • Stir together sour cream, mayonnaise, and adobo sauce; set aside until ready to use. Using 2 forks, shred pork in Dutch oven. Increase heat to medium-high; cook, stirring occasionally, allowing shredded pork to crisp slightly, 8 to 10 minutes. Serve with warm tortillas, chipotle crema, and desired toppings.