Carnitas Fajitas

If you’ve ever wanted restaurant-level sizzle without feeling like you need a culinary degree or a second mortgage, carnitas fajitas are your new best friend — meaty, crispy, citrusy, and forgiving when you decide to chat on the phone for “just five minutes” while dinner cooks.

Why This Recipe Is Awesome

This recipe is a clever mash-up: the lazy, hands-off comfort of slow-cooked carnitas meets the high-energy, quick-sizzle finish of fajitas. You get tender, shred-apart pork with caramelized edges, plus bright peppers and onions that still have crunch. It’s forgiving if you overcook, flexible with ingredients, and it lets you multitask while smelling like you actually know what you’re doing.

Ingredients You’ll Need

• 3–4 lb pork shoulder (also called pork butt) — the more marbled, the better
• 1 cup orange juice (fresh is nice but bottled works fine)
• 1/4 cup lime juice (about 2 limes)
• 6 garlic cloves, smashed
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp chili powder or chipotle powder (adjust heat to taste)
• 2 bay leaves
• 2 tbsp vegetable oil or lard
• 1 large onion, thinly sliced
• 2 bell peppers (mixed colors), thinly sliced
• 8–12 small flour or corn tortillas, warmed
• Optional toppings: chopped cilantro, lime wedges, sliced radish, pickled onions, crumbled queso fresco, sour cream
• Optional splash of beer or chicken broth if you want extra depth

Step-by-Step Instructions

1. Step 1

   Season the pork generously with salt, pepper, cumin, oregano, paprika, and chili powder. Put the pork in a Dutch oven, slow cooker, or oven-safe pot and add orange juice, lime juice, smashed garlic, bay leaves, and a splash of water, beer, or broth if the liquid won’t come halfway up the meat. Cover and cook low and slow: 3–4 hours in a 300°F oven, or 6–8 hours on low in a slow cooker, until the pork is falling-apart tender. If you’re super pressed for time, a pressure cooker does the job in about 60–75 minutes.

   When the pork is tender, shred it with two forks, reserving a cup of the cooking liquid. Spread the shredded pork on a baking sheet, drizzle a little oil or some of the reserved liquid over it, and broil for 5–8 minutes until edges get crisp and browned — that caramelized chew is what makes carnitas worth the effort.

2. Step 2

   Heat 2 tablespoons of oil in a wide skillet over high heat. Add the sliced onions and bell peppers and give them a quick sear — you want charred edges but a bit of crunch, so 4–6 minutes with occasional stirring. Push the veggies to the side and add the crispy-shredded carnitas to the pan in a single layer; let it sit without moving for 1–2 minutes to get another sear, then toss everything together for another minute or two so flavors mingle.

   Warm tortillas on a hot skillet or in the oven, then assemble: spoon carnitas and peppers into tortillas, add cilantro, a squeeze of lime, pickled onions or radish if you like, and a sprinkle of queso or a dollop of sour cream. Eat immediately and pretend you meant to make something this awesome.

Common Mistakes to Avoid

Thinking quick heat equals flavor — slow cooking builds the tenderness and the citrus helps balance the pork; don’t skip that low-and-slow step (unless you’re using a pressure cooker, in which case you still need the citrus). Overcrowding the skillet is another classic: give the meat and peppers room to breathe so they char instead of steam. Finally, skimping on acid — the lime and orange juice lift all that pork fat and turn heaviness into brightness.

Alternatives & Substitutions

No pork shoulder? Use pork leg for a leaner result, but expect slightly drier carnitas — add a bit more cooking liquid. Short on orange juice? Use a mix of orange zest plus chicken broth and a splash of apple cider vinegar. Want it spicy? Add sliced jalapeños with the peppers or stir in a spoonful of chipotle in adobo when shredding. Vegetarian friend? Use shredded jackfruit cooked the same way for a surprisingly close carnitas vibe. I personally like a touch of beer in the braising liquid for depth, but it’s not necessary if you prefer simpler flavors.

FAQ

Question 1?

How long can I keep leftovers? Refrigerate shredded carnitas in an airtight container for up to 4 days; it reheats well in a skillet to regain crispiness. You can also freeze cooked carnitas for 3 months—thaw overnight in the fridge before reheating.

Question 2?

Can I make this ahead for a party? Absolutely. Cook and shred the pork a day ahead, chill it, and then finish under the broiler and toss with hot peppers just before guests arrive. Do the veggie sauté last minute so they stay bright and crisp.

Question 3?

Do I need to broil the pork? No, but you’ll miss the best texture. If you hate broilers, sear batches of shredded pork in a hot skillet until edges are crisp. It’s the crunchy bits that turn shredded pork into carnitas in spirit.

Final Thoughts

This is the kind of meal that feels like you did something impressive without having to babysit a stove for hours. The contrast between tender, citrusy pork and quick-sizzled peppers makes every bite worth it, and the recipe scales nicely for a crowd or a small, glorious dinner for two. Make extra — tacos for the next day are not a problem, they’re a promise.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.