If you love tacos, these crispy summer carnitas tacos are a must-try: tender, shredded pork crisped to golden perfection on warm tortillas, topped with a bright sweet corn salsa and a herby jalapeño crema. Flavorful, refreshing, and unforgettable.
Who doesn’t love tacos?
I’m raising both hands for these crispy carnitas summer tacos. Juicy, shredded pork crisped until crunchy on the edges, layered into warm tortillas and finished with crumbled cotija, bright corn salsa, and a cooling jalapeño crema—every bite is satisfying.
These tacos strike the perfect balance: they taste impressive but are easy enough for weeknights, and they scale up beautifully for game day or a party.
We’re enjoying summer produce while also gearing up for football season, and this recipe works for both. It’s quick enough for a busy evening and crowd-pleasing for tailgates or watch parties.
I often make pulled pork in different ways—braising on the stovetop or using a slow cooker—but my favorite part is always crisping the shredded pork in the oven until it develops that irresistible edge. If you care about texture, don’t skip this step; it elevates the dish.
Most days I use the slow cooker because it’s hands-off, but either method yields tender meat. After cooking, shred the pork and spread it on a baking sheet to roast until the edges are crisped—this really makes the carnitas authentic and delicious.
The corn salsa is a weeknight staple. I love using fresh corn cut straight from the cob for natural sweetness and crunch. Along with corn, this salsa includes diced jalapeño, shallot, and diced mango for a sweet contrast, plus chopped cilantro, lots of lime juice, and a pinch of salt. It’s bright and addictive.
Diced jalapeño
Diced shallot
Diced mango
Chopped cilantro
Fresh lime juice
Kosher salt and pepper
Yes please!
I could eat the corn salsa by the spoonful. It’s perfect on tacos but also fantastic with grilled chicken, over rice, or tucked into quesadillas. The sweet, crisp, refreshing mix pairs beautifully with the savory, crunchy pork.
I’m also a big fan of a good sauce. A creamy jalapeño crema is quick to make and adds the ideal tang and cooling spice to these tacos. I blend jalapeño, cilantro, lime, sour cream, and mayonnaise until smooth. It keeps in the fridge for a few days and elevates many dishes. If you prefer milder heat, omit the jalapeño.
Everyone in my house loves this meal. It’s bright, satisfying, and still classic enough to feel familiar—simple, delicious, and versatile.
Crispy Carnitas with Summer Corn Salsa
Crispy Carnitas with Summer Corn Salsa
8
to 12
30 mins
8 hrs
8 hrs 30 mins
Ingredients
- 4 pound pork shoulder, cut into pieces
- 2 tablespoons avocado oil
- Kosher salt and pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh lime zest
- 2 limes, juiced
- ½ cup beer or ginger ale
- Corn tortillas, for serving
- Crumbled cotija cheese, for topping
Corn Salsa
- 4 ears corn, kernels cut from the cob
- 1 mango, diced
- 1 shallot, diced
- 1 jalapeño, seeded and diced
- ½ cup chopped cilantro
- 1 lime, juiced
- Kosher salt and pepper
Jalapeño Crema
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 jalapeño, seeds removed and diced
- ½ cup fresh cilantro
- Kosher salt and pepper
Instructions
- Heat a large skillet over medium-high heat and add the oil. Season the pork generously with salt and pepper. Sear the pork on all sides until golden, about 2 minutes per side. Transfer the pork to a slow cooker and add the smoked paprika, garlic powder, diced onion, minced garlic, lime zest and juice, and the beer or ginger ale. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
- When the pork is done, lift the pieces from the slow cooker—reserve the cooking liquid. Shred the pork with forks; it should pull apart easily.
- Preheat the oven to 400°F. Spread the shredded pork on a large baking sheet or in a baking dish. Strain the reserved liquid through a fine mesh strainer and drizzle a few spoonfuls over the pork. Roast for 20 to 30 minutes, tossing every 10 minutes, until the edges are crisped. This step is optional but gives authentic carnitas texture and flavor.
- Warm the tortillas and assemble tacos with the crisped pork. Top each taco with corn salsa, a drizzle of jalapeño crema, and crumbled cotija. Serve immediately.
Corn Salsa
- Combine corn kernels, diced mango, diced shallot, diced jalapeño, chopped cilantro, lime juice, and a big pinch of salt and pepper. Taste and adjust seasoning. The salsa can be made ahead and refrigerated.
Jalapeño Crema
- Blend sour cream, mayonnaise, lime juice, jalapeño, and cilantro until smooth. Season with salt and pepper to taste. This can be prepared ahead and kept refrigerated.
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How are these SO good? The contrast of crisp pork, sweet corn salsa, and creamy jalapeño crema makes every bite addictive.