Home » Appetizer » Pork Carnitas Tacos recipe
Published . Last Updated December 19, 2023 by Cheyanne
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Get ready to make the most delicious Carnitas for Tacos! Featuring mouthwatering tender pork shoulder, fresh pineapple salsa, crisp cabbage, and all your favorite pork taco toppings, this recipe for Pork Carnitas Tacos is like a fabulous fiesta for your tastebuds!
Featured comment: I Love love LOVE these jerk carnitas tacos! There’s so much rich flavor and it’s accented so well with the salsa you pair with it. Yummy yummy! Thank you for the recipe!” – Shelby
Update:This post was originally published in May 2015. I made edits to the article below to include more information about this making tender carnitas pork for tacos at home.
Hi, friends! I hope you are ready for some epic Mexican food perfect for celebrating Cinco de Mayo, because that’s exactly what I’m delivering today!
These pork carnitas with salsa are mouthwateringly delicious and pair perfectly with your favorite guacamole, tortilla chips, and margarita or tequila co*cktail.
About these pork carnitas tacos
These little pork carnitas are melt-in-your-mouth tender with beautifully crispy edges and plenty of sweet and spicy Jerk flavors. Stuff the morsels of carnitas into a charred corn tortilla, pile it high with crisp cabbage, pineapple salsa and your favorite Mexican toppings, like sour cream and guacamole, and get ready for a party in your mouth! Trust and believe, these tender pork tacos will be the center of attention at every party!
Why you’ll love these pork tacos!
Aside from being ridiculously tasty, these tacos with pork carnitas are also:
- Easy to prepare – While the pork and salsa for carnitas do require a little pre-planning, most of the cooking is hands-free and fuss-free!
- Wholesome and filling – Featuring real, wholesome ingredients, like pork shoulder and fresh pineapple, these street tacos will leave you satiated!
- Versatile – Not into tacos? No worries! Ditch the tortillas and serve the pork carnitas on nachos, over rice, piled on leafy greens, as a pizza topping, stuffed into quesadillas, and so much more!
If you’re looking for more pork dinners, try these delicious recipes next: Jamaican Jerk Pork, Pulled Pork in the Slow Cooker, and Apricot Glazed Pork Tenderloin Skewers.
What does carnitas mean?
Carnitas are literally translated as “little meats”.
Carnitas are traditionally made by braising pork in lard. However, you can braise the pork in stock or broth for a lighter carnitas. Carnita meat is typically made with either pork butt or pork shoulder.
Ingredients for pork tacos carnitas
As promised, you’ll only need easy-to-find ingredients for this pork taco with pineapple recipe.
Carnitas for tacos
- Jerk Marinade: Marinating the pork shoulder in a Jamaican Jerk sauce lends the most delicious slightly sweet, smoky, Caribbean flavors to these carnitas. You can make your own jerk marinade or use store-bought in this recipe.
- Substitution: Use cuban mojo marinade for a more citrusy flavor.
- Boneless Pork: You’ll need 3 pounds of boneless pork butt. To make your life easy, ask the butcher to cut the pork into 2-inch cubes.
- Substitution: You can use boneless pork shoulder instead. Please note that while both pork butt and pork shoulder come from the same area on the cow, the “butt” is higher on the foreleg, while the shoulder is farther down.
- Beer: A lager beer adds a depth of flavor and helps tenderize the pork meat.
- Citrus Juices: A combination of fresh orange juice, pineapple juice and lime juice add beautiful brightness and acidity to the carnitas tacos.
- Stock: I prefer to use beef stock, but chicken stock works too. Just make sure you buy no- or reduced-sodium stock so you can control the saltiness.
- Substitution: You can swap in beef broth or chicken broth if you prefer.
- Onion: A yellow onion lends a touch of allium flavor.
- Garlic Cloves: Fresh is always best; however you can use the minced variety in a jar if you’re in a pinch.
- Seasonings: A combination of bay leaves, ground cumin, dried oregano, kosher salt, ground black pepper, chili powder and crushed red pepper flakes adds welcoming depth of flavor and balances out the richness of the pork carnitas.
Pineapple salsa
Below you’ll find everything you need to make the best salsa for carnitas.
- Pineapple: You’ll need 1 1/2 cups of fresh pineapple for the carnitas salsa. Look for pineapple chunks with golden yellow hues.
- Jalapeno: One jalapeno lends a touch of spicy flavor. Be sure to remove the seeds and ribs for a milder pineapple salsa pork tacos.
- Red Onion: I recommend finely dicing the red onion before adding it to the salsa. If you don’t like the harsh bite, soak your onions in cold water for a few minutes before draining and proceeding with the recipe.
- Cilantro: Fresh cilantro leaves provide fresh, herbaceous flavor.
- Scallions:I recommend using both the slightly sweet white part of the scallion and the grassy dark green parts in this carnita salsa.
- Lime Juice and OJ: A combination of acidity for bright flavor!
- Honey: A touch of sweetness helps to balance all the flavors.
- Rum: While completely optional, I love adding a touch of dark rum for a rich salsa that tastes like it’s straight from the Caribbean islands.
Tacos
- Tortillas:Authentic tacos are traditionally made with a corn tortilla, but you can absolutely use flour tortillas if you prefer.
- Cabbage: Fresh, crisp cabbage lends a refreshing crunch. I prefer red cabbage because of it’s stunning color, however, you can use your favorite cabbage recipes, like this recipe for spicy slaw, or whatever leafy greens you love. (Please note that red or purple cabbage contains water-soluble pigments, anthocyanins, which can cause the cabbage to bleed onto other ingredients.)
- Pork Carnita Toppings: See below for a comprehensive list of all the best pork taco toppings!
FAQs: frequently asked questions
Below are some of the most common questions the average home cook has about making pork carnitas tacos and taco toppings.
What’s the difference between a carnita and pulled pork?
While pulled pork and carnitas are both made with pork shoulder or pork butt, they are prepared and cooked using very different methods.
Authentic carnitas are slow cooked in the oven, a pot on the stove, or a slow cooker until fall-apart tender. On the other hand, authentic American pulled pork is cooked in a smoker until fall-apart tender.
What’s the best cut of pork for carnitas?
The best cuts of pork to make carnitas are pork butt, pork shoulder, or pork belly. All three cuts of pork are high in fat which helps produce moist, flavorful carnita meat.
How to serve a carnitas taco?
These carnitas are so flavorful and delicious you can shred the pork and serve them plain, straight from the pan with a little bit of the cooking liquid (au jus) on the side. Or if you prefer to eat your food in a more dignified, refined way, tacos are the way to go! Stuff the pork carnitas into a tortilla with cabbage for crunch and pineapple salsa for freshness. Or ditch the tortillas entirely and serve your carnitas in burritos and quesadillas, on pizzas and salads, and more;
- Tacos: The most common way to enjoy carnitas is stuffed inside a corn tortilla with plenty of taco toppings. (See below for serving this carnita recipe as tacos!)
- Burritos: Same concept as the taco, just rolled up instead of stuffed.
- Bowls: If you are looking for a low-carb dinner option, ditch the tortillas and serve your carnitas burrito bowl style with cauliflower rice or broccoli rice.
- Pizza: Tender carnita meat makes the most delicious pizza topping!
- Potatoes: Step aside boring baked potatoes! Bake and stuff your potato with pork carnitas and plenty of cheese.
- Casseroles: Swap out the chicken in your favorite Mexican casserole and use flavorful carnita pork instead.
What toppings for pork tacos?
You can top these carnitas tacos however your heart desires. I prefer mine topped with a super easy pineapple jalapeno salsa because the sweet, sour, fruity salsa is a match made in heaven with savory, tender carnitas. However, if a tropical salsa isn’t your thing, try any of the delicious carnita toppings below:
Best carnitas toppings
- Avocado (sliced or diced)
- Tomatoes (diced)
- Chile Peppers (jalapeno or poblanos)
- Red Onions or Scallions(sliced or diced)
- Pickled Onions
- Cabbage, Slaw, or Lettuce (shredded)
- Fresh Cilantro
- Cheeses (cotija, queso fresco, or shredded Mexican cheese)
- Sour Cream or Greek Yogurt
10 delicious side dishes for pork carnita tacos
- Tortilla Chips: You’ll want chips for scooping up all the delicious taco toppings!
- Guacamole: Creamy guacamole is a taco night classic.
- Salsa: Pico de Gallo, Verde Salsa, Cucumber Mango Salsa, Pomegranate Salsa, or Corn Salsa
- Salads: Lighten up these pork tacos with a refreshing Tomato Salador your favorite leafy green salad.
- Coleslaws: This Mexican cabbage recipe is a classic taco side dish or topping.
- Beans: Refried Beans, Black Beans or Mexican Charro Beans
- Cold Salads: Light and cold salads are a wonderful lighter side option. We love this Mexican Corn Salad or Mexican Bean Salad with carnitas.
- Rice: White rice, cilantro rice, brown rice, quinoa, cauliflower Mexican rice, or your favorite grain dish.
- Fried Plantains:Lean into the jerk flavors and serve your tacos with a side of plantain chips.
- Roasted Veggies: Roast up your favorite season vegetables for a quick and easy side dish.
- Fresh Fruit Salad:Balance out the richness of the pork with a side of fresh fruit.
Storing leftovers
Carnitas store well in the refrigerator. In fact, I’ll often double this pork carnita recipe just to make sure I have leftovers for work lunches the next week.
To store leftover carnita meat: Allow the pork to cool completely to room temperature before placing in an airtight storage container. Store cooked pork in the fridge for up to 3 to 4 days.Alternatively, you can store the carnitas in a freezer-safe storage container or bag in the freezer for up to 3 months.
Reheating carnitas
Carnitas are easy to reheat using either the oven, stovetop, or microwave.
- Oven reheating:Preheat your oven to 350-degrees Fahrenheit. Add the carnita meat to an aluminum foil-lined baking sheet. Place in the oven and reheat for 10-15 minutes, or until warm throughout.
- Stovetop reheating:Place a large skillet over medium heat and add the carnitas. Cook, stirring often, for 5-8 minutes, or until warm throughout.
- Microwave reheating:Add the pork carnitas to a microwave-safe plate. Place in the microwave and heat on high power for 2-3 minutes, stirring once halfway through, until warm throughout.
Celebrate Cinco de Mayo by letting your culinary creative juices flow and make the best shredded pork carnita tacos of your dreams! Just don’t forget to grab the pineapple salsa topping and all the hungry bellies, too!
Until next time, friends, Cheers!
Cheyanne
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How to make Pork Carnitas Tacos recipe👇
Print Recipe
5 from 6 votes
Pork Carnitas Tacos
Get ready to win taco Tuesday with this Pork Carnitas Taco recipe! Featuring succulent, tender pork shoulder, sweet and spicy pineapple salsa, charred tortillas, and your favorite toppings for pork tacos, Carnita tacos will always get the party started!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Prep Time25 minutes mins
Cook Time2 hours hrs 35 minutes mins
Total Time3 hours hrs
Course: entree, Main Course
Cuisine: Mexican
Keyword: pork carnitas, pork carnitas taco, pork carnitas taco recipe, pork carnitas tacos, pork shoulder for tacos, pork taco toppings, recipe pork carnitas tacos, toppings for pork tacos
Servings: 8 servings
Calories: 384kcal
Author: Cheyanne Holzworth
This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.
Equipment
1 Resealable Bag OR Large Bowl (for marinating pork)
1 Large Dutch Oven (for cooking pork)
1 baking sheet (for crisping carnitas)
Ingredients
Pork Carnitas
- 1 1/2 Cups Jamaican Jerk Marinade (SEE NOTES for homemade Jerk marinade)
- 3 pounds Boneless Pork Butt – cut into 2-inch cubes
- Kosher Salt and Ground Black Pepper - to taste
- 3-4 TB Extra Virgin Olive Oil (or as Needed for Browning Pork Cubes)
- 1 (12 oz) Lager Beer
- 1 Cup Orange Juice
- 1 Cup Pineapple Juice
- ½ Cup Beef Stock (unsalted)
- ¼ Cup Fresh Lime Juice
- 1 Yellow Onion – Peeled and Halved
- 3 Cloves Garlic – Peeled and Halved
- 2 Whole Bay Leaves
- 1 tsp Ground Cumin
- ½ tsp Dried Oregano
- ½ tsp Ground Black Pepper
- ¾ tsp Chili Powder
- ¼ tsp Crushed Red Pepper Flakes
Pineapple Salsa (yield 2 cups)
- 1 ½ Cups Fresh Pineapple – coarsely diced
- 1 Jalapeno – stemmed, partially deseeded and finely diced
- ¼ Red Onion – diced (about ½ cup)
- ¼ Cup Cilantro Leaves , packed – roughly chopped
- 1 Scallions – thinly sliced
- 2 TBS Lime Juice
- 1 tsp Honey
- 1 tsp Dark Rum
- Splash OJ
- Optional for Serving Tacos: Corn Tortillas, Shredded Cabbage, Avocado, Jalapeno, Lime Wedges
Instructions
Marinate Pork: Place the cubes of pork into a large nonreactive bowl or resealable bag. Pour the jerk sauce and roll/stir pork around until thoroughly coated. Refrigerate and allow to marinate for at least 2 hours, preferably overnight, turning pork occasionally.
Make the Pineapple Salsa Topping: Add all the ingredients for the salsa to a medium sized mixing bowl. Season to taste with salt and pepper, then stir well to combine. Cover the bowl of salsa and refrigerate until ready to use.
Bring Pork Shoulder to Room Temperature: Remove the marinated pork from the refrigerator and let it sit at room temperature for 30 minutes. Remove the cubed pork from the marinade, discarding the marinade, and pat thoroughly dry with paper towels. Then, season the pork all over generously with salt and pepper.
Sear Pork: Set a Large Dutch Oven or large sauce pot over Medium-High Heat. Add ONE Tablespoon of oil to the pot. When the oil is shimmering, add half the pork to the hot pan (SEE NOTE), and sear the pork for about 2 minutes per side, or until well browned all over, for a total of 6-10 minutes. Remove the pork from the pot and transfer to a plate. Repeat the searing process, adding more oil and the searing the remaining pork.
(Note: I recommend working in at least two batches to prevent over-crowding the pan. If you add too many cubes of pork to the pan, the meat will steam instead of sear and brown. Also, try to avoid overly flipping or stirring the pork as it browns.)
Deglaze the Pan: Reduce the heat under the pan to medium and add the Beer, Orange Juice, Beef Stock, and Lime Juice to the pan. Use the back of a wooden spoon to scrape up all the brown bits (sucs) from bottom of the pan.
Add the Rest of the Ingredients: Add Onion, Garlic, Bay leaves, cumin, oregano, black pepper, chili powder, and red pepper flakes to the pan. Then, add all the browned pork cubes along with any accumulated juices back to pan.
Cook Pork: Bring the pork to a simmer, and then immediately reduce the heat to maintain a gentle simmer. Cover and cook the pork shoulder for 2 hours, or until the pork is very fork tender. Remove the pot from the heat.
Transfer pork to baking sheet: Line a large sheet pan or baking dish with aluminum foil. Then, use a slotted spoon to transfer the pork carnitas to the prepared pan.
Strain Liquid: Carefully strain the hot cooking liquid into a large bowl or glass measure. Set aside.
Heat Oven to Broil: Arrange oven rack to the Upper-Middle position and preheat the oven to high broil.
Drizzle liquid over pork: Drizzle half a cup of the strained cooking liquid all over the carnitas on the sheet pan. Toss to coat and moisten the carnitas.
Broil Carnitas: Place the baking pan in the oven and broil for 4-5 minutes. Remove from oven and flip the cubes of pork carnitas over. Drizzle more cooking liquid over the carnitas. Toss the pork again to coat. Return to oven and broil for an additional 4-5 minutes, or until caramelized.
Serving Carnitas Plain: Drizzle more strained cooking liquid over the caramelized carnitasmeat and toss to coat. Serve as is or use two forks to shred the pork shoulder carnita meat.
Serving Pork Carnitas as Tacos: Char or warm your tortillas. Then, top each tortilla with a bit of shredded cabbage, followed by the carnita pork shoulder, pineapple salsa and your favorite pork taco toppings. Enjoy immediately.
Notes
- To Cook Carnitas in the Oven: Preheat oven to 300 degrees F. Bring Pot to simmer as indicated as above, once simmering, cover, and transfer pot to preheated Oven. Continue with directions as stated in recipe.
- To Prepare Carnitas in Advance:
- Prepare carnitas through step 10.
- Remove Carnita meat to a container and allow to cool slightly before covering and transferring to the refrigerator. Strain the cooking liquid and transfer to a separate container with a tight fitting lid. Refrigerate.
- When ready to use- allow the carnita meat and liquid to come to room temperature on the counter for 30 minutes. Preheat oven to 300 degrees F. Toss the cold carnita meat with 1/3 cup cooking liquid. Warm in the preheated oven for 10 minutes. Remove and proceed with recipe as directed.
Homemade Jamaican Jerk Marinade
- Ingredients
- 2Scotch Bonnet Chiles– stemmed, deseeded & roughly chopped (can substitute habaneros)
- 5Scallions– both white and green parts, trimmed and roughly chopped
- 1smallSweet Yellow Onion– roughly chopped
- 5clovesGarlic– peeled and smashed
- ½Bunch ofFresh Thyme– leaves only (about 1 TBS)
- 2fresh Bay Leaves– stalks removed
- 1tspGround Allspice
- ½tspGround Cinnamon
- 1TBSCoarse Kosher Salt
- 2TBSWhite Wine Vinegar
- 1TBSHoney
- 1TBSDark Jamaican Rum
- 3TBSExtra Virgin Olive Oil, or more as needed to thin out sauce
- Directions
- Place chiles, scallions, onions and garlic in the bowl of a food processor. Process until all ingredients are minced. Add remaining ingredients and process until smooth. If sauce is too thick add more oil, more tablespoon at a time, until a smooth pourable sauce is achieved.
Nutritional information is an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Calories: 384kcal | Carbohydrates: 15g | Protein: 33g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 3347mg | Potassium: 791mg | Fiber: 1g | Sugar: 10g | Vitamin A: 305IU | Vitamin C: 31.8mg | Calcium: 51mg | Iron: 2.7mg
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly, do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
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Comments
RoadLord says
Mmmmm, I’ve got a pork sirloin tip roast that would benefit MIGHTILY from your awesome jerk recipe.
Ya know, everybody thinks chicken when it comes to jerk, but pork is such a natural recipient of the succulent spice combination that is jerk, I think you may have hit upon something here, yes, indeed, I do!
Put it in a taco, and you may just have the world’s perfect food!Reply
- Adam says
I’m obsessed with all things jerk, I can’t believe I’ve never taco’d them! I’ve quesadilla’d a few times but never taco’d. Perfect spring meal, I’ll have to make it happen. 🙂
Reply
- Cheyanne Bany says
Adam, why am I not surprised that you are a huge fan of all things jerk? 😉 lol. You need to taco that jerk. ASAP. Cheers, buddy!
Reply
- Shelby says
I Love love LOVE these jerk carnitas tacos! There’s so much rich flavor and it’s accented so well with the salsa you pair with it. Yummy yummy! Thank you for the recipe!Reply
- Cheyanne Bany says
Shelby – I know, jerk everything rocks the house, right!?! Always nice to “meet” someone who shares the same type of taste and food love as myself! 🙂 Thank you so much for stopping by and the kind words! Wishing you a wonderful weekend and Cheers!
Reply
- Jocelyn (Grandbaby cakes) says
These tacos seriously look unbelievable. I can’t stop staring. These must be made super soon!
Reply
- Cheyanne Bany says
Thank you so much, Jocelyn! ♡ You are too kind! (and you just made my night!) 😀 Cheers!!
Reply
- Chris @ Shared Appetite says
You had me at carnitas! LOVE carnitas… and that salsa is calling my name!
Reply
- Cheyanne Bany says
Chris, that one word “carnitas” makes my belly start to rumble. I’m contemplating putting carnitas in everything I make 🙂 lol. But I’m not so sure about a carnitas smoothie? Maybe thats too far? Thanks for the kind words, my friend! Cheers!
Reply
- Julie - Lovely Little Kitchen says
Seriously amazing tacos here! The colors alone have me drooling. Just beautiful!
Reply
- Cheyanne Bany says
Julie, Thank you so much for the kind words and stopping by!! I’m blushing 🙂 Cheers! And warm wishes for a terrific day!
Reply
- Maya @ Treats and Eats says
A siesta-fiesta, I love it! This sweet and spicy combo sounds all kinds of amazing, and that salsa is definitely going to happen sometime very soon 🙂
Reply
- Cheyanne Bany says
Maya, Thanks girlie! By now I’m sure you have gathered that I am a huge fan of the spicy/sweet combo 🙂 If you do make the salsa, let me know what you think or any adjustments you made! I love comparing notes! Cheers, sweets!
Reply
- GiGi Eats says
FIRST TIME to your blog and can I say, YUMMMMM!! And um, I love “no spoon necessary” – no utensils necessary really, because um, what are hands for?! LOL!Reply
- Cheyanne Bany says
GiGi- Thank you so much for stopping by and the kind words!! You just made my day, so thank you for that as well! Cheers and warm wishes for a wonderful day (and Cinco de Mayo) 🙂
Reply
- Ashley | Spoonful of Flavor says
Perfect for Cinco de Mayo! I love everything about these and would love them for dinner!
Reply
- Cheyanne Bany says
Ashley, Glad you agree these would be great for Cinco de Mayo.. I was aiming to please 🙂 And you are right, they are great for a dinner any day, not just on a Mexican Holiday. Cheers, pretty lady and warm wishes for a wonderful Cinco de Mayo!
Reply
- Julie @ Julie's Eats & Treats says
I hear ya on the vacation! I need and want one sooooo bad but until I get one these look like the perfect way to pretend I’m on one!
Reply
- Cheyanne Bany says
Julie, Hopefully one day soon we can both take a fabulous vacation! My fingers are crossed for both of us 🙂 Until then, I guess we will just have to eat yummy food, close our eyes and play pretend. Cheers and Happy (early) Cinco de Mayo!
Reply
- Gayle @ Pumpkin 'N Spice says
I definitely need to go on vacation too, but it looks like these carnitas tacos will hold me over! I love the flavors in here! Sounds so delicious, especially with the pineapple. So perfect for Cinco de Mayo, or any day!
Reply
- Cheyanne Bany says
Gayle, Thank you so much! There is no real replacement for an actual vacation, but with good food and a little imagination, at least our taste buds can be transported some place festively fun 🙂 Cheers!
Reply
- Cheyanne Bany says
Gayle, Thank you so much! There is no real replacement for an actual vacation, but with good food and a little imagination, at least our taste buds can be transported some place festively fun! Cheers! 🙂
Reply
- Thao @ In Good Flavor says
I have a week spot for braised and slow cooked pork. There is a whole lot going on in these Jerk Carnitas Tacos with all the seasoning and spices. One thing for certain, there is going to be a party in your mouth. What a delicious recipe, Cheyenne!
Reply
- Cheyanne Bany says
Thao, I too have a weak spot for slow braised pork! It’s so succulent, tender and absolutely delicious 🙂 These were a fiesta party for the taste buds! Cheers, my friend and thank you for the kind words!
Reply
- karrie @ Tasty Ever After says
Love this idea of making jerk pork carnitas and topping it with a fresh pineapple salsa. Even after Cinco de Mayo is long over, these tacos would be excellent with a few super cold Red Stripes and sitting in the summer sun. Yummy in my tummy!Reply
- Cheyanne Bany says
Karrie- Carnitas and tacos are totally year round good eats! When you move back to FL, we will have to pack the fridge with some Red Stripes, lounge in the sun and devour lots and lots ‘o Tacos! xo
Reply
- Tammy Renea says
“tacos and margaritas can put everyone in a good mood. Right?” You’re right!!! I keep wanting to reach in the photos and pick one of these right up. Great recipe and the photos are mouthwatering!
Reply
- Cheyanne Bany says
Tammy- Lol, So glad you agree! If I could reach through my computer screen and hand you one of these tacos, I would! 🙂 Cheers and warm wishes for a wonderful weekend (possibly filled with tacos and margaritas)!
Reply
- Lynn | The Road to Honey says
Bummer that vacation is not in the cards for you at the moment; however these are certainly the next best thing (I’m assuming you are wearing your swimsuit, sunglasses and sombrero while eating these 🙂 ).
I’m with you that tacos and carnitas always put me in a good mood. . .especially when they are topped with this pineapple salsa. I can’t wait to give these a try so that I can have my own staycation.
Reply
- Cheyanne Bany says
Lynn – The weather is actually really nice this weekend (not raining constantly for once).. Thinking of putting on my swimsuit, sunglasses, a floppy hat (I really need to invest in a sombrero!!) and down a few tacos n’ margaritas. Any type of food always puts me in a good mood, but what is is about mexican food specifically that just feels so festive and fun?? If you do try these or the salsa, let me know how it goes! Cheers to fabulous staycations everywhere! lol 🙂
Reply
- Caitlin @ teaspoon says
Wow these look delicious! I love jerk chicken, so I can only imagine how some jerk carnitas would taste. Hope you have fun fiesta-ing this week! I know I will be eating every form of Mexican food I can get my hands on.
Reply
- Cheyanne Bany says
Caitlin, I love jerk seasoned chicken as well, thats kind of where the idea came from 🙂 Thank you so much for the kind words and stopping by! Hope you enjoy your Mexican indulgences and have a wonderful week!! Cheers!
Reply
- Rachelle @ Beer Girl Cooks says
I’m with you on the need for a vacation. We have 4 big dogs so it’s difficult to get away. Margaritas and these carnitas would make a great siesta-fiesta! 🙂
Reply
- Cheyanne Bany says
Rachelle- I’m down to one big dog, since I lost my oldest baby a couple weeks ago. They do make it hard to run off and have a vacation. But they are well worth it, right? Oh well, we must embrace the stay at home siesta-fiesta! 🙂 Cheers, my dear and warm wishes to a wonderful weekend and Cinco de Mayo!!
Reply
- April @ Girl Gone Gourmet says
Wow! Those look like a vacation – all you need is a pool, some sun, and a big o’ margarita to make it complete 😉 Seriously, though – I love the carnitas recipe and will totally try it. Sounds and looks amazing!
Reply
- Cheyanne Bany says
April- these were a vacation for my tastebuds.. but my body would like to join the party and be transported to a beach somewhere… with an endless supply of margaritas and someone waiting on me hand and foot. 🙂 Carnitas are one of my absolute favorites. Amazing how a cheap piece of pork can be transformed into something so freggin’ delicious. Cheers to that, right? Hope you have a wonderful weekend filled with lots and lots of sun and margaritas! xo
Reply
- Keri @ Fashionable Foods says
I need to make these. Like, ASAP. My mouth is watering over this combination of flavors. I could probably eat quite a few of these. Oh, and you’re right – margaritas and tacos put everyone in a good mood!
Reply
- Cheyanne Bany says
Keri- I’d send some right over, but Boy and I devoured these faster than you can say Jerk Carnitas with Pineapple-Jalapeno Salsa. Oppsies! So glad you agree margaritas and tacos put everyone in a good mood.. so I dont’ need to re-evaluate our friendship 🙂 Cheers, pretty!
Reply
- Matt Robinson says
These look absolutely perfect for Cinco de Mayo, Cheyanne!!
Reply
- Cheyanne Bany says
Thanks, Matt! We are doing a two-fer Cinco de Mayo celebration. This was part of round one 🙂 I’ll make up any excuse to indulge my belly in some good Mexican food and tequila! Cheers and warm wishes for a wonderful Cinco de Mayo. I already KNOW yours will be filled with fantastic food.
Reply
- Gaila says
Ohhh my! I love jerk! and will love a dozen of these for lunch! made me hungry!Reply
- Cheyanne Bany says
Gaila, Me too and I did eat close to a dozen.. lol. 🙂 I’m not a fan of self restraint when it comes to delicious food! Cheers to a fabulous weekend, my dear. xox
Reply
Oh my! Gourmet tacos? This recipe takes tacos to a whole new level! My family will devour these….and I’m pretty sure I could eat the salsa with a spoon – oops, I mean fork – no spoon necessary! Cheers, my friend!Reply
- Cheyanne Bany says
Annie, Thank you so much! I never really thought to consider these gourmet, so that wording coming from you makes my heart smile!! And I’m totally giggling over your no spoon comment! Love it!!! Cheers, my sweets!
Reply
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About me
Welcome to No Spoon Necessary! My name is Cheyanne - I'm the recipe developer and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts and years of experience in professional kitchens. I have a passion for fresh, seasonal ingredients and believe anyone can create restaurant quality food at home - given the right recipe! Thank you for stopping by - I hope you stay awhile!
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Healthy Recipes!
Banana Breakfast Cookies: Healthy Grab-and-Go Goodness
Salmon with Chipotle Honey Sauce
How to Make Riced Broccoli 4 Simple Ways
Chicken Curry Salad Recipe: A Flavorful Twist on the Classic!
More healthy recipes!
