Pork Carnitas Tacos

A long and slow cooking process allows the meat to pick up all the spices in our popular pork rub.
The hot peppers bring a gentle heat that sits nicely on the tongue.

About the Rub:

All the spice you will need for this dish is all in one tin. Our pork rub is a blend of vegetables, herbs, and rich spices that develop a deep, rustic blend of sweet and smoky. The ingredients are carefully chosen to tenderize and enhance the flavors in pork. Generously rub the seasoning into your pork shoulder or butt roast, let cook long and slow allowing all those flavors to seep into the meat. Then sit back and accept your applauds. We do the work, so you can receive the praise.

Add More:

Adding jalapeno peppers to carnitas are a must, but why stop there. For a smooth deep heat we like to add habanero as well. Jalapenos bring a nice bright zing while habaneros add a layer of subtle smoky flavor with extra kick giving this recipe depth. We keep the seeds and add them to the pot. Do not fear the heat. The juice (where the heat lives) is discarded leaving behind only what is absorbed in the pork, a subtle and pleasant heat.

Finish it Off:

We like to use corn tortillas for this recipe. The sweet corn flavor wraps around the heat in the pork for a perfect blend of flavors. Top the tacos with sliced green onions, fresh chopped cilantro, and crumbled cotija cheese, or substitute feta. Serve it with a side of homemade tomatillo sauce.

Pork Carnitas Tacos

Cedar Oak Farms
Prep Time 10 mins
Crock Pot Time 10 hrs
Course Main Course
Cuisine Southwest
Servings 12 tacos


  • Crock Pot


  • 4 pounds pork shoulder, or pork butt
  • 3 -4 tablespoons Cedar Oak Farms Pork Rub
  • 1 onion, sliced
  • 1 jalapeno, remove stem, sliced in half, keep seeds
  • 2 habaneros, remove stem, sliced in half, keep seeds
  • 2 oranges
  • 12 corn tortillas
  • Sliced green onion, chopped cilantro, tomatillo sauce, for topping


  • Your roast should have a side with a layer of fat. Cut a few slits in the fat.
  • Generously rub the pork all over with the pork rub getting some into the slits.
  • Place the pork in a crock pot fat side up, top with the onion, jalapeno and habanero, seeds and all.
  • Slice the oranges in half and squeeze the juice over the pork.
  • Slow cook on low for 10 hours.
  • Remove the pork and allow to cool enough to handle. Using 2 forks shred the meat.
  • Warm the corn tortillas over a griddle working in batches. This will help prevent splitting and awakening the corn flavor.
  • Spoon some pork in the center of the tortilla, top with green onion, cotija cheese, and cilantro. Serve with the tomatillo sauce on the side.


Note: I use two corn tortillas per taco. You know, in case the main tortilla splits. Do not want to lose any of these flavors. 
Keyword Pork, Tacos
pork and veggies

Masa Harina Pork Chops with Roasted Vegetables

Pan fried masa harina breaded pork chops that fry up crispy on the outside and juicy and tender on the inside.

Look up Masa Harina and you’ll probably get a thousand tamale recipes to pop up. That’s fair. Masa Harina and corn tortillas go hand-in-hand, But don’t stop there. There are so many other ways to use masa harina. A 50/50 blend of all-purpose flour and masa harina in your bread recipes will bake up a slightly sweet and nutty loaf. Like flour it can be used as a thickener which adds another layer of texture and flavor. Champurrado, the traditional Mexican hot chocolate, is made with masa harina. I’m not going lie, this both appalls and intrigues me at the same time. Yet, hands down, my favorite way to use it is as a breading. Masa harina’s gritty texture and rich corn flavor makes it ideal for dredging.

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Coffee Rubbed Pork Chops

These pan-seared pork chops are sealed in our savory dark roasted coffee rub to create juicy, caramelized, and tender pork chops.

Coffee Rubbed Pork Chops

Cedar Oak Farms
Prep Time 5 mins
Cook Time 10 mins
Rest Time 10 mins
Course Main Course
Cuisine American
Servings 4


  • 4 thick cut pork chops
  • COFarms Coffee Rub
  • 1 tbsp olive oil for searing
  • Sprig of rosemary
  • 2 – 3 cloves of garlic
  • 3 tablespoons butter


  • Pat the pork chops dry with the paper towel and rub generously with COFarms coffee rub.
  • Heat the olive oil in a heavy skillet over medium high until shimmering, add the chops, rosemary, and garlic.
  • Sear undisturbed for 2 minutes. Turn and sear the other side for 2 minutes. Add the butter melting and spooning over the chops until the internal temperature reaches 135°F about 3 – 5 minutes depending on the thickness of the chops.
  • Remove the skillet and chops from heat and let rest for 10 minutes.
Keyword Coffee Rub, Pork