If you’re looking for a taco night upgrade, these Pork Carnitas Tacos with Roasted Bell Pepper Salsa Verde will transform your dinner—tender, slow-braised pork with crispy edges, smoky salsa verde, and tangy pickled onions. This recipe combines rich, citrusy, and smoky flavors in every bite. Whether you’re hosting friends or treating yourself to a special meal, these tacos will exceed your expectations.
What Makes These Carnitas Tacos Special?
This isn’t your average taco recipe—it builds flavor in every step. The pork shoulder bathes in a citrus-infused broth of orange juice, lime, lemon, and warm spices until it’s melt-in-your-mouth tender. After shredding, a quick trip under the broiler creates crispy edges, giving you that perfect mix of tender meat and crunchy bits that defines great carnitas.
The Roasted Bell Pepper Salsa Verde takes these tacos to new heights. While traditional salsa verde relies on tomatillos and chili peppers, this version adds roasted bell peppers and onions for sweet, smoky undertones that complement the tomatillos’ brightness. Blended with fresh cilantro, lime juice, and warm spices, this sauce transforms into a vibrant companion that elevates every bite.
Quick-pickled red onions provide the perfect finishing touch, adding a sharp, tangy contrast to the rich pork and bringing all the flavors together. The result? Tacos that burst with bright, fresh, and deeply satisfying flavors.
How to Get the Perfect Carnitas Texture
Creating outstanding carnitas requires two steps – cooking the pork low and slow until it’s ultra-tender, then finishing with high heat for those coveted crispy edges. Here’s your path to perfect texture:
- Sear first: Begin by browning the pork chunks to build rich flavor and seal in moisture.
- Use citrus in the braise: A mix of orange juice, lime, and lemon helps break down the meat for fork-tender results.
- Shred, then crisp: Finish under the broiler to create caramelized edges, just like authentic street-style carnitas.
The Magic of Roasted Bell Pepper Salsa Verde
Salsa verde is a must-have for tacos, and this version elevates the classic recipe. By roasting the bell peppers, tomatillos, jalapeño, and onions, you’ll create a smoky sweetness that transforms the sauce. Garlic and warm spices add depth and complexity, making this salsa perfect not only for tacos but also for grilled meats, breakfast eggs, or as a simple tortilla chip dip.
Why You’ll Love This Recipe
- Rich, slow-cooked pork with crispy edges that delivers the perfect carnitas texture
- Smoky, slightly sweet salsa verde featuring roasted bell peppers and tomatillos
- Bright, zesty pickled onions to balance the dish’s richness
- Easy to prepare ahead of time for stress-free meal prep or taco nights
- Versatile toppings from creamy avocado to salty cotija cheese to spicy hot sauce
How to Serve These Carnitas Tacos
Create the ultimate taco experience by serving fresh off the skillet with warm corn tortillas. Layer your tacos with crispy pork, generous spoonfuls of roasted bell pepper salsa verde, and tangy quick-pickled onions. Finish with fresh cilantro and a lime squeeze. Pair with classic sides like equities, black beans, or an ice-cold margarita.
These Pork Carnitas Tacos with Roasted Bell Pepper Salsa Verde reinvent the traditional taco, delivering depth, texture, and unforgettable flavor in every bite. For serious taco enthusiasts, this recipe deserves a permanent spot in your rotation!
Pork Carnitas Bell Pepper Salsa Verde Tacos
4
servings30
minutes6
hours30
minutes7
hoursPork Carnitas Bell Pepper Salsa Verde Tacos combine tender, slow-cooked pork with vibrant, roasted bell pepper salsa verde and tangy pickled onions for a flavorful and refreshing twist on a classic dish.
Ingredients
- For the Pork Carnitas
3-4 pound pork shoulder, cut into chunks
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
3 cloves of garlic, minced
1 lime, juiced
1 lemon, juiced
1 dried chipotle pepper
1 1/2 cups orange juice, freshly squeezed
1 1/2 cups chicken broth
1 tablespoon ground cumin
1 tablespoon chili powder
1 bay leaf
3 sprigs of oregano
- For the Bell Pepper Salsa Verde
1 pound tomatillos, husked and halved
1 large green bell pepper, halved and seeded
1 large orange bell pepper, halved and seeded
1 large onion, quartered
1 jalapeno, halved and seeded
2 tablespoons extra virgin olive oil
3 cloves of garlic, unpeeled
1 teaspoon ground cumin
1 teaspoon paprika
1/2 cup fresh cilantro
1 lime, juiced
to taste, salt and ground black pepper
- For the Pickled Onion
1 large red onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon salt
- For the Tacos
8-12 corn tortillas
freshly chopped cilantro
lime wedges
Directions
- Prepare the Pork Carnitas:
- Add the chopped onion and minced garlic, cooking until softened. Pour in the lime juice, lemon juice, orange juice, and chicken broth. Add the dried chipotle pepper, ground cumin, chili powder, bay leaf, and oregano sprigs. Bring to a simmer, add the pork chunks, then cover and cook on low heat for 3 hours, until the pork is tender and easily shreds with a fork.
- In a large pot or dutch oven, heat the extra virgin olive oil over medium heat. Season the pork shoulder chunks with salt and black pepper, then add them to the pot, searing until browned on all sides. Remove and set aside.
Add the chopped onion and minced garlic, cooking until softened. Pour in the lime juice, lemon juice, orange juice, and chicken broth. Add the dried chipotle pepper, ground cumin, chili powder, bay leaf, and oregano sprigs. Bring to a simmer, add the pork chunks, then cover and cook on low heat for 3 hours, until the pork is tender and easily shreds with a fork. - Once cooked, remove the pork from the pot and shred with a fork. Transfer the shredded pork to a baking sheet and broil in the oven for 5-10 minutes until crispy edges form.
- Make the Bell Pepper Salsa Verde:
- Preheat oven to 425°F (220°C). Arrange tomatillos, bell peppers, onion, jalapeño, and garlic on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 15-20 minutes until softened and slightly charred.
- Transfer roasted vegetables to a blender. Add cilantro, cumin, paprika, lime juice, salt, and black pepper. Blend until smooth.
- Prepare the Pickled Onions:
- Place sliced red onions in a jar. Bring vinegar, water, sugar, and salt to a simmer in a small saucepan. Stir until the sugar dissolves and pour over the onions. Let sit at room temperature for at least 30 minutes.
- Assemble the Tacos:
- Warm tortillas in a dry skillet. Fill each tortilla with crispy pork carnitas. Top with roasted bell pepper salsa verde and pickled onions. Garnish with fresh cilantro and a squeeze of lime.
Notes
- Adding spices and herbs like peppercorns, coriander seeds, bay leaves, and fresh herbs will enhance the flavor of your pickled onions.
- For the best flavor, refrigerate the pickled onions for a few hours before serving.
SUGGESTED RECIPE: Mango and Makrut Lime Pork Carnitas
For a bold twist on these tacos, try them with Mango and Makrut Lime Pork Carnitas. The citrusy, aromatic depth of makrut lime leaves and the natural sweetness of mango nectar add a whole new dimension to the slow-cooked pork.
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