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5 from 3 votes


Mulitas are one of my favorite things to order from taco trucks. Cheesy, meaty and pan-fried--so good. 
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 384kcal



  • 1 1/2 pounds pork shoulder/butt, cut into 1x1" cubes
  • 1 kosher salt plus more to taste
  • 2 tablespoons neutral oil (avocado oil, vegetable or grape seed)
  • 1 whole white onion peeled and diced
  • 2 whole garlic cloves peeled and smashed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chile powder
  • 1 whole orange
  • 1 whole lime


  • 1 whole jalapeño pepper
  • 4 small corn or flour tortillas
  • 1/2 cup Monterey Jack cheese
  • 1 (15-ounce) can refried beans (you'll have leftovers)
  • 1 ounce cotija or queso fresco
  • 1/2 whole avocado
  • 2 tablespoons sour cream


To Make the Carnitas:

  • Lay the cubes of pork in one layer and sprinkle, on both sides, with salt, liberally. (I used about 1 1/2 teaspoons of salt.) To a medium pot or Dutch oven, set over medium-high heat, add 2 tablespoons of oil. When the oil glistens, it's ready; using tongs, add the cubes of pork, in one layer, and sear on both sides for 30 seconds to a minute, or until golden brown. Depending on the size of your pot, you may need to do this in two batches. Remove pork and set aside.
  • Bring heat down to medium and add 1/2 of the diced onion; cook until translucent, about 3-5 minutes. Next, add the garlic cloves, ground cumin, chile powder, and toss. Cook for about 30 seconds more. 
  • Add the pork back to the skillet and in squeeze the orange and half of the lime over the meat. Pour enough water to slightly cover the meat and turn the heat to medium-high until it reaches a simmer. Once it's at a simmer, bring heat down to medium-low. Cook, uncovered, for 3 hours, adding water frequently. The meat is ready when it's easily shreddable.

To Make the Mulitas:

  • To assemble mulitas, get all of your accessories ready, which includes warming the refried beans in the microwave or over the stovetop. In a medium skillet, placed over medium-low heat, add 1 teaspoon of vegetable oil. 
  • When warm, add one corn tortilla and top with a handful of shredded cheese. Cover the skillet with a top and cook until cheese is melted, about 1 minute. Place a few tablespoons of shredded carnitas on top of cheese and cap with a tortilla. Cook for an additional minute more until top tortilla becomes warm. Remove and transfer to plate.
  • Top with a tablespoon of refried beans, spreading it out evenly. Sprinkle onion and cilantro mixture on top, along with crumbled queso fresco. Top with a few slices of avocado and dollop of sour cream. Serve immediately with cold beer or margaritas. YES!


Serving: 4g | Calories: 384kcal | Carbohydrates: 8.8g | Protein: 31.1g | Fat: 24.8g | Saturated Fat: 8.2g | Cholesterol: 105mg | Sodium: 147mg | Potassium: 144mg | Fiber: 1.8g | Sugar: 5.5g