Pork Carnitas Tacos – Leftover Makeover
Tacos carnitas are a simple way to turn leftover carnitas into a fresh, tasty dinner your family will look forward to. Just add warm tortillas, crispy pork, and bright pico de gallo for a quick taco night that feels like takeout at home.
Why You’ll Love My Recipe
- Mexican restaurant-worthy meal right at home for a fraction of the cost.
- Great way to cook once and eat twice!
- The whole family will love these crispy tacos, which are a cinch to make.
I love doubling a slow cooker protein recipe, like shredded beef or pulled chicken, whenever I can. That way, I cook once and have enough for a second meal that comes together in just minutes.
Trust me, if you have leftover carnitas in the fridge, dinner is almost done. Tacos carnitas are crispy, juicy, and packed with flavor. Use homemade carnitas, store-bought carnitas, or even leftover pulled pork with taco seasoning. Just add warm flour tortillas and some salsa for a meal that tastes fresh, not like leftovers.
This recipe is perfect for busy weeknights, relaxed weekends, game day, or any time you need a quick dinner with minimal prep. You’re definitely going to want to add this recipe to your meal plan!
Ingredients
This is a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Pork Carnitas: Use leftover slow cooker pork carnitas or store-bought carnitas. Carnitas means “little meats” and is a classic Mexican dish made with pork shoulder or pork butt. The pork is seasoned with spices like cumin, garlic, salt, and pepper, plus citrus, then cooked low and slow in the oven until it is tender, juicy, and easy to shred. Slow cooking pork this way gives carnitas rich flavor and crispy edges when you finish it in a hot skillet or in the oven under the broiler.
- Broth: If you don’t have the cooking liquid from the carnitas, use a little stock to reheat them. Chicken, beef, or vegetable broth all work well.
- Flour Tortillas: Flour tortillas are soft, flexible, and great for family taco night. If you like a more traditional taco, you can use corn tortillas instead.
- Pico de Gallo or Salsa: Use store-bought or homemade pico de gallo, or your favorite salsa. If you have a homemade pico de gallo recipe, you can link it here. The fresh tomatoes, onion, lime, and cilantro add a bright touch to the rich pork.
- Cheese: Queso fresco is my favorite for these tacos, but cotija is also delicious. You can use any mild cheese you have on hand.
Optional Toppings: Put out sliced avocado, guacamole, sour cream, chopped cilantro, sliced jalapeños, lime wedges, pickled red onions, shredded lettuce, or hot sauce so everyone can build their tacos just how they like.
Out of something you need? Check out our free printable ingredient substitutions!
Frequently Asked Questions
Yes, store-bought carnitas work well for this recipe. Warm them in a skillet to crisp the edges before adding to the tortilla.
Heat the pork just until it’s warmed through and crispy on the edges. If it seems dry, add a splash of broth, water, or orange juice to the skillet.
Related: Mexican Fiesta Ideas
Serving Suggestions
Serve tacos carnitas with tortilla chips and guacamole or mango salsa for a simple dinner. They also go well with Mexican rice, cilantro lime rice, black beans, refried beans, street corn pasta salad, or a simple green salad on the side.
Related: Taco Bar Side Dishes
If these tacos carnitas help make dinner at your house easier, please save the recipe, share it with a friend, and leave a comment and 5-star rating. I read every comment, and it helps other busy families find easy recipes they can trust.
Pork Carnitas Tacos
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Ingredients
- 2 cups pork carnitas
- 2 tablespoons broth chicken, beef, or vegetable
- 20 small flour tortillas
- 1 cup queso fresco cheese optional
- 1 cup pico de gallo or salsa
- olive oil for toasting the tortillas
- 2 fresh limes cut into wedges (optional)
Instructions
- In a large skillet, add a little olive oil and cook the tortillas over medium heat for a couple of minutes on each side.olive oil, 20 small flour tortillas
- Reheat the carnitas in a large skillet over medium heat with the broth to keep the pork from drying out.2 tablespoons broth, 2 cups pork carnitas
- Assemble the tacos by adding the queso and leftover pork carnitas, then top with pico de gallo, as desired. Serve with fresh limes.1 cup pico de gallo, 1 cup queso fresco cheese
Equipment
Notes
Ang’s Recipe Tips
Don’t overload the tortillas. Just a bit of carnitas, some pico, and a few toppings make the tacos easier to fold and eat. If you don’t want to toast the tortillas, that’s okay. I recommend warming them in the microwave for a few seconds before filling. Warm tortillas taste better and are less likely to tear.
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