Weeknight Carnitas

Servings: 12



  • 1/4 lb Pork Butt, Trimmed
  • Juice from 1 Lime
  • 2 Cups Orange Juice (Divided)
  • 4 TBSP Latin Nights Seasoning Blend
  • 2 Onions, Large-Dice
  • 1 TBSP Kosher Salt
  • 1 32 oz Chicken Stock
  • Water, as needed

For the Tacos:

  • 24-36 Corn Tortillas
  • 1 Lime, sliced
  • 1⁄2 Bunch Cilantro chopped
  • 1 Medium White Onion, small-diced
  • 2 Cups Favorite Green Salsa (optional)
  • *2 Cups Mexican White Cheese
Weeknight Carnitas

Notes* *Queso fresco or Cotija both are good choices. ** If liquid in roasting pan starts to dry out, add 2 or 3 cups of water. You don’t want it to dry out or it will burn.


Step 1:

Place pork butt in a large bowl or in a roasting pan if you have fridge space. Squeeze juice from lime and pour 1 cup orange juice over it.

Step 2:

Season with 4 TBSP Latin Nights Seasoning and rub throughout, ensuring you cover all sides.

Step 3:

Marinade for at least 6 hours or overnight. Best if you flip it over so both sides soak in the juice (even if one side marinades for 1 hour.)

Step 4:

Preheat the oven to 275 degrees F.

Step 5:

Add chopped onion to the bottom of roasting pan. Place pork butt over onions and season with 1 TBSP kosher salt.

Step 6:

Add remaining orange juice and chicken stock.

Step 7:

Slow cook for 6-8 hours or until pork is fork tender. Add water or chicken stock if juices start to dry out.

Step 8:

Shred pork with two forks and cover with foil until ready to serve.

Step 9:

Assemble tacos with shredded carnitas, minced cilantro, cheese, white onions and a squeeze of lime!