Gluten-Free Carnitas in Corn Tortillas
By the Gluten Free Recipes team ·
Tender, savory carnitas are slow-cooked to perfection, then crisped for irresistible texture. Served nestled in warm, pliable corn tortillas, this dish is a fiesta of authentic flavors.
At a glance: This easy dinner recipe yields 4 servings in about 1h (15 min prep, 45 min cook). It uses 10 ingredients — including pork shoulder, orange, gf chicken or vegetable stock — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Carnitas in Corn Tortillas: When preparing this dinner recipe, ensure all packaged ingredients, especially GF tamari or coconut aminos and stock, are certified gluten-free. Be mindful of shared cooking surfaces and utensils that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Carnitas in Corn Tortillas: This recipe is naturally gluten-free, relying on corn tortillas and certified gluten-free liquids. It avoids all gluten-containing grains.
Ingredients
- 2 lbs pork shoulder (Boston butt), cut into 2-inch chunks
- 1 large orange, halved
- 0.5 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lard or vegetable oil
- 8-12 corn tortillas
Instructions
- 1
Place the pork shoulder chunks into a large, heavy-bottomed pot or Dutch oven. Squeeze the juice from both halves of the orange over the pork, then add the squeezed orange halves to the pot. Pour in the GF chicken or vegetable stock and GF tamari or coconut aminos. Sprinkle the dried oregano, ground cumin, salt, and black pepper evenly over the pork.
- 2
Bring the liquid to a simmer over medium-high heat, then reduce the heat to low. Cover the pot tightly and let the pork braise gently for about 30-35 minutes, or until the pork is fork-tender and easily shreds. The aroma should be rich and savory.
- 3
Carefully remove the pork from the pot using a slotted spoon and place it onto a baking sheet. Discard the orange halves and strain the cooking liquid, reserving about 1/2 cup of the flavorful broth. Shred the pork using two forks, ensuring no large pieces remain.
- 4
Heat the lard or vegetable oil in a large skillet over medium-high heat until shimmering. Add the shredded pork to the hot skillet in a single layer, trying not to overcrowd the pan. Cook for about 8-10 minutes, stirring occasionally, until the edges of the carnitas are golden brown and delightfully crispy. You'll hear a satisfying sizzle as they cook.
- 5
While the carnitas are crisping, gently warm the corn tortillas in a dry skillet or microwave until pliable. Drizzle about 1/4 cup of the reserved cooking liquid over the crispy carnitas in the skillet and toss to coat, adding more if desired for extra moisture. Serve the hot, crispy carnitas immediately in the warmed corn tortillas, garnished with your favorite toppings.
Nutrition (per serving)
Tips & Notes
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
- Add stock warm to hot dishes so the temperature doesn't drop and slow cooking.
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