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  • 45 lb. pork butt or shoulder
  • 3/4 C. water (or beer)
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 1 tsp. chile powder
  • 1 tsp. chipotle chile powder (or ancho chile powder)
  • 1 tsp. dried oregano
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. pepper

For tacos:

  • small corn or flour tortillas
  • diced avacado or guacamole
  • chopped cilantro
  • lime wedges
  • crumbled queso fresco
  • Pico de Gallo


  1. Preheat oven to 350 degrees.
  2. Trim external fat from meat and cut meat into cubes, about an inch in size. Place meat in roasting pan in a single layer. Combine water with remaining spices. Pour over meat and distribute until meat is well coated. Cover tightly with foil and bake 45 minutes. Remove foil and continue baking another 45-60 minutes until most of the liquid has evaporated and meat begins to brown. Remove bay leaves prior to serving.
  3. To serve as tacos, warm a tortilla, add some carnita meat and avocado or guacamole, garnish with cilantro and a squeeze of fresh lime juice and some crumbled queso fresco and fresh Pico de Gallo.


This fish taco recipe has instructions for making homemade Pico de Gallo.