CRISPY PORK CARNITAS TACOS
- WineCheeseScallops
- Nov 20, 2024
- 5 min read
Updated: Jan 3
Craving tacos with a crispy, juicy punch? These Crispy Pork Carnitas Tacos are the ultimate crowd-pleaser! In just under an hour, you’ll have pork that’s fall-apart tender and packed with bold flavor, thanks to fragrant garlic, zesty orange, and a savory mix of oregano and cumin. The best part? We’re using the Ninja Foodi to pressure cook and crisp this pork to perfection. Whether you pile it high in a taco or get creative with bowls and wraps, this recipe is a sure-fire winner for any weeknight meal. So grab your favorite toppings and dive into taco bliss!
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Pork Butt
Despite the name, pork butt is actually from the shoulder of the pig. It’s a well-marbled cut, making it ideal for slow-cooking or pressure cooking, as the fat keeps the meat moist and tender. When cooked properly, pork butt shreds easily and crisps up beautifully, creating the perfect texture for tacos. Plus, it's affordable and versatile—you can use leftover carnitas in everything from salads to sandwiches.
Cumin
Cumin is a spice that brings warmth and depth to any dish. Native to the Mediterranean and widely used in Mexican, Indian, and Middle Eastern cuisines, its earthy, slightly nutty flavor complements the richness of pork perfectly. Cumin is also packed with health benefits, known for its anti-inflammatory properties and ability to aid digestion. In this recipe, cumin helps balance the citrusy notes from the orange, creating a well-rounded flavor profile.
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This recipe is a fusion of tradition and modern convenience. Carnitas, a classic Mexican dish, typically involves slow-cooking pork in its own fat for hours. While delicious, it's a time-consuming process. Enter the Ninja Foodi! This version cuts down the cook time significantly by pressure cooking the pork, but still delivers on that signature crispy texture through the Air Crisp function. By infusing the pork with citrus and aromatics like onion and garlic, we preserve the authentic flavors while offering a faster, weeknight-friendly take on carnitas.
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Tips, Serving Suggestions, and Storage Advice
Tip: Don’t skip reducing the liquid! It’s crucial to crisping the pork and concentrating the flavor.
Tip: If you don’t have a Ninja Foodi, you can use a pressure cooker and then broil the pork in the oven for the crispy finish.
Serving Suggestion: These carnitas are perfect for tacos, but also make amazing fillings for burritos, quesadillas, or even on top of nachos.
Serving Suggestion: Top with classic garnishes like diced onion, cilantro, and lime wedges. For extra heat, add sliced jalapeños or a drizzle of hot sauce.
Serving Suggestion: Try serving the carnitas over rice with black beans for a hearty, flavorful bowl.
Storage Advice: Store leftovers in an airtight container in the fridge for up to 3 days.
Storage Advice: For longer storage, freeze the carnitas after cooking. Reheat them in the oven or air fryer to bring back the crispiness.
Tip: Add a dash of smoked paprika for an extra smoky depth of flavor.
Serving Suggestion: For a fresh, tangy twist, serve with a pineapple or mango salsa.
Tip: Make sure to cut the pork into even pieces to ensure it cooks uniformly.
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Why the Recipe Stands Out | CRISPY PORK CARNITAS TACOS
Pressure cooking saves time but still delivers tender, fall-apart pork.
The Ninja Foodi air crisp function gives the carnitas that perfect crispy texture.
The blend of garlic, cumin, and orange creates a flavor explosion.
It’s a versatile recipe that can be used in tacos, bowls, and more.
Perfect for meal prep—make a big batch and freeze the leftovers.
Minimal hands-on time means you can get dinner ready quickly.
The broiling step ensures the pork is crispy but not dry.
It’s adaptable—don’t have a Ninja Foodi? Use a pressure cooker and your oven.
The citrus adds a bright, refreshing note to balance the richness of the pork.
You can easily adjust the seasonings to suit your family’s tastes.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
2 lbs pork butt, chopped into 2-inch pieces
1 tsp kosher salt
1/2 tsp oregano
1/2 tsp cumin
1 orange, cut in half
1 yellow onion, peeled and halved
6 garlic cloves, peeled and crushed
1/2 cup chicken broth
Instructions:
Add the pork, salt, oregano, and cumin to the Ninja Foodi pressure cooker insert, mixing well to ensure the pork is fully seasoned.
Squeeze the orange juice over the pork, then place the squeezed orange halves in the insert along with the onion halves, crushed garlic cloves, and chicken broth.
Secure the pressure cooker lid and set the valve to seal. Cook on High Pressure for 20 minutes.
After cooking, release the pressure by turning the valve to vent. Open the lid and remove the orange, onion, and garlic.
Set the Ninja Foodi to sauté (md) and simmer the liquid until reduced, about 10-15 minutes.
Once the liquid has mostly evaporated, shred the meat to your desired consistency. We highly recommend using a meat chopper for this process. This will save you lots of time and frustration! Stop the sauté function, and close the air crisp lid.
Select the Broil function, setting the timer to 8 minutes. The pork will crisp up to perfection.
Use the crispy carnitas in tacos, bowls, sandwiches, or wraps. Garnish with cilantro and your favorite toppings.
Pico de Gallo
1 red onion, diced
4 Roma tomatoes, diced
2/3 cup cilantro, roughly chopped
1 jalapeño, seeds and membrane removed, diced
1 lime, zested and juiced (add more to taste if desired)
1/2 tsp salt (adjust to taste)
Instructions:
Combine all ingredients in a bowl, mix well, and enjoy your fresh Pico de Gallo. Simple as that!
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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Their high-quality selection never disappoints!
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