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Air Fryer Pork Carnitas Tacos - Crispy, Juicy, Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless pork shoulder (pork butt), trimmed and cut into 1.5-inch chunks
  • 1 tablespoon kosher salt (reduce to 2 teaspoons if using table salt)
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (optional but great)
  • 4 cloves garlic, minced
  • 1 orange, juiced (about 1/3 cup)
  • 1 lime, juiced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons avocado or olive oil
  • 1 small onion, sliced
  • 8–12 small corn or flour tortillas
  • Toppings: chopped cilantro, diced white onion, lime wedges, sliced radishes, salsa or hot sauce, crumbled cotija, avocado

Method
 

  1. Prep the pork: Pat the pork pieces dry with paper towels. Dry meat browns better and crisps more. Place in a large bowl.
  2. Season: Add salt, pepper, cumin, oregano, smoked paprika, and minced garlic. Pour in orange juice, lime juice, apple cider vinegar, and oil. Toss to coat every piece well.
  3. Marinate (optional but ideal): Let the pork sit 20–30 minutes at room temp, or up to 12 hours in the fridge. The citrus and spices soak in and tenderize the meat.
  4. Preheat the air fryer: Set to 380°F (193°C) for 5 minutes. A hot basket helps the pork start crisping right away.
  5. Load the basket: Spread pork in a single layer with a little space between pieces. Add a few onion slices scattered on top. If your air fryer is small, cook in batches.
  6. Air fry round one: Cook at 380°F (193°C) for 10 minutes. Shake the basket or flip pieces halfway through for even browning.
  7. Check and continue: Cook another 8–12 minutes, shaking halfway. You’re aiming for tender meat with some browning. Internal temp should be at least 190°F for shreddable texture.
  8. Shred slightly: Transfer pork to a bowl and lightly shred with two forks. Don’t overdo it—keep some bite-sized chunks for texture.
  9. Crisp round two: Return shredded pork to the basket. Air fry at 400°F (204°C) for 3–6 minutes, stirring once, until you see those signature crispy, caramelized edges.
  10. Warm tortillas: While the pork finishes, warm tortillas in a dry skillet or directly over a low flame until pliable and lightly charred. Keep them wrapped in a towel.
  11. Assemble: Fill tortillas with carnitas, then top with cilantro, diced onion, a squeeze of lime, and any extras you like. Serve immediately.