Crispy Air Fryer Carnitas Tacos

Allergens

Dairy (cotija cheese)

Ingredients

• 2 pounds boneless pork shoulder
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup crumbled cotija cheese
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges
• 1 avocado, sliced (optional)

Instructions

1. In a large bowl, combine the pork shoulder, orange juice, lime juice, cumin, paprika, salt, black pepper, and oregano. Mix well to coat the pork evenly with the seasonings. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
2. When ready to cook, preheat your air fryer to 375°F (190°C). Remove the pork from the marinade, letting excess liquid drip off. Place the pork in the air fryer basket and cook for 20 25 minutes or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
3. Remove the pork from the air fryer and shred using two forks. Return the shredded pork to the air fryer basket and cook for an additional 5 7 minutes or until crispy.
4. Meanwhile, warm the tortillas in the microwave for about 30 seconds.
5. To assemble the tacos, place a generous portion of carnitas on each tortilla, followed by shredded lettuce, diced tomatoes, cotija cheese, and cilantro leaves. Serve with lime wedges and avocado slices on the side.

Chef’s Insight

The key to perfectly crispy carnitas is starting with a well-marinated pork shoulder and allowing it to cook long enough in the air fryer. Don't rush the process!

Notes

Feel free to customize the tacos with your favorite toppings and hot sauces.