Free recipe
Carnitas Tacos
Built around pork shoulder and corn tortillas -- the method starts by seasoning the pork chunks well with salt.
This Mexican carnitas tacos builds its flavor from pork shoulder, corn tortillas and orange, and comes together in about 25 minutes with medium-level technique. The method starts by seasoning the pork chunks well with salt.
Ready in 25 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around pork shoulder, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 lb (900 g) pork shoulder, cut into 2-inch chunks
- 8 small corn tortillas
- 1 orange (juice, plus the squeezed halves)
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 2 tbsp oil or lard
- Salt, black pepper, diced onion, cilantro, lime
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Season the pork chunks well with salt, pepper, and cumin.
Put the pork in a heavy pot with the onion, garlic, oregano, bay leaves, orange juice, the squeezed orange halves, and enough water to almost cover. Bring to a simmer.
Cover and cook gently on low about 2 hours (or in a 300F/150C oven) until the pork is fork-tender.
Remove the lid, take out the orange halves and bay leaves, and turn up the heat. Cook 20-30 minutes more, stirring now and then, until the liquid cooks away and the pork fries in its own fat.
Let the pork crisp on the bottom a few minutes, then stir - you want juicy meat with crunchy golden edges.
Roughly shred the pork with two forks.
Warm the tortillas until soft, fill with carnitas, and top with onion, cilantro, and a squeeze of lime.
The step worth not rushing: Remove the lid, take out the orange halves and bay leaves, and turn up the heat. Cook 20-30 minutes more, stirring now and then, until the liquid cooks away and the pork fries in its own fat.
