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Taco Carnitas with Homemade Tortillas Recipe


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Taco Carnitas with Homemade Tortillas

Slow roasted pork shoulder inside fresh warm soft tortillas.

Taco Carnitas with Homemade Tortillas recipe

Servings: 5
Total Time: 5 hours
Recipe by: Rae


  • Carnitas:
  • 2 lb pork shoulder
  • 4 dashes liquid smoke
  • salt
  • black pepper
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp granulated garlic
  • 1 TBSP oil
  • 1/4 cup water
  • Tortillas:
  • 2 cups Instant Masa
  • 2 cup warm water
  • Toppings:
  • Sour Cream
  • Cilantro
  • Guacamole
  • Pico de Gallo
  • Shaved Cabbage
  • Cheese (Cojita, shredded jack or cheddar, whatever you like)



  1. Pat the pork with paper towels. Rub with liquid smoke on all sides.

  2. Liberally season with salt & pepper.

  3. Rub in the remaining spices.

  4. Heat the oven to 275 deg F. Heat a dutch oven over high heat and add the oil. Sear the pork on all sides without burning the spices. Add the water, cover and place in oven. Roast for 4 hours.

  5. In the meantime make the tortillas. Mix the masa and water in a bowl for 4 minutes or follow the package instructions.

  6. Make 16 equal size balls from the dough. Flatten using a tortilla press lined with parchment paper. Or press by hand into a 6 inch round. I sprayed my parchment with a little oil spray.

  7. Cook each tortilla on a griddle. Cook about 30-40 seconds, flip and repeat. Cook until no doughy specks are visible. Cover and keep in warm, dry place.

  8. Remove pork from oven and uncover. Allow to sit 20 minutes. Pull the pork against the grain of the meat for maximum tenderness.

  9. Serve the tortillas along side the carnitas. Top with your choice of delicious garnishes.

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