Gluten-Free Carnitas Tacos with Corn Tortillas

Celiac.com 08/30/2025 - Carnitas, meaning "little meats" in Spanish, is a traditional Mexican dish that dates back to colonial times in the state of Michoacán. Originally cooked in large copper pots over open flames, pork shoulder would be simmered in its own fat—similar to confit—until tender and then crisped to golden perfection. Over time, carnitas became a staple of Mexican street food, often found tucked inside warm corn tortillas and topped with nothing more than fresh cilantro and chopped white onion. This simple yet deeply flavorful combination is a celebration of texture, tradition, and regional pride.

For those living gluten-free—whether due to celiac disease or gluten sensitivity—enjoying authentic Mexican cuisine at home is not only possible but incredibly rewarding. This recipe keeps all the traditional flavor and technique while ensuring a 100% gluten-free experience. Corn tortillas are naturally gluten-free, and this version of carnitas is carefully crafted to avoid hidden gluten in seasonings or preparation. The result? Crispy, savory, and juicy pork nestled in warm, toasted corn tortillas with bright, herbal toppings that make every bite irresistible.

Ingredients (Serves 6–8)

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For the Carnitas:

• 3½ pounds pork shoulder (also called pork butt), cut into large chunks
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• 4 cloves garlic, peeled and crushed
• 1 large onion, quartered
• 1 orange, halved
• 2 bay leaves
• 1 cup gluten-free chicken broth (or water)

For Serving:

• 12 corn tortillas (check for certified gluten-free if sensitive)
• ½ cup chopped fresh cilantro
• ½ cup diced white onion
• Lime wedges
• Optional: diced avocado, salsa verde, radishes, or pickled jalapeños

Instructions

1. Season the Pork:
In a large bowl, toss the pork chunks with salt, pepper, cumin, oregano, and smoked paprika until evenly coated.

2. Slow Cook the Carnitas:
Place the seasoned pork in a large Dutch oven or slow cooker. Add the crushed garlic, quartered onion, bay leaves, and the halved orange (squeeze the juice into the pot first, then toss in the rinds). Pour in the chicken broth.

• For Oven Method: Preheat oven to 300°F (150°C). Cover and cook the pork for 3½ to 4 hours, or until it’s fall-apart tender.
• For Slow Cooker Method: Cover and cook on low for 8 hours or on high for 4–5 hours.

3. Crisp the Carnitas:
Once cooked, remove the pork from the pot and discard the bay leaves, orange rinds, and onion pieces. Shred the pork with two forks. For the best texture, crisp the shredded pork using one of these two methods:

• Stovetop Skillet: Heat a large cast-iron or nonstick skillet over medium-high heat with a tablespoon of oil. Press the shredded pork into the hot skillet and let it cook undisturbed for 3–4 minutes until crispy. Stir and repeat until edges are browned and caramelized.
• Broiler Method: Spread shredded pork on a baking sheet. Broil on high for 4–5 minutes, then stir and broil for another 4–5 minutes until crispy.

4. Warm the Corn Tortillas:
Heat a dry skillet over medium heat. Warm each tortilla for 30 seconds per side until soft and slightly toasted. Keep warm wrapped in a clean towel.

5. Assemble the Tacos:
Spoon crispy carnitas into each tortilla. Top with diced onion, chopped cilantro, and a squeeze of lime. Add any optional toppings you like.

Conclusion: A Taco Night Worth Repeating

These gluten-free carnitas tacos are more than just a meal—they're a celebration of authentic Mexican flavor that’s completely safe for those avoiding gluten. With juicy, tender pork and delightfully crispy edges wrapped in soft corn tortillas, each bite offers comfort and crunch. Whether you're hosting taco night or simply treating yourself to a flavorful, home-cooked dinner, this recipe brings traditional street food right into your kitchen—with no gluten in sight.