Mexican · Main · Medium

Carnitas Tacos

Name: Carnitas Tacos
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8
Ingredients: 4 lbs pork shoulder, cut into 3 inch chunks; 2 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 1 tsp cumin; 1 onion, quartered; 6 garlic cloves, smashed; 2 bay leaves; 1 orange, halved; 1 lime, halved; 2 cups water or broth; Corn tortillas, diced onion, cilantro, and lime, for serving

Pork slow cooked until it falls apart, then crisped at the edges. The taco filling against which all others are judged.

Prep 20 minsCook 3 hrsServes 8

#Mexican #Mains

The whole recipe in 60 seconds

Carnitas Tacos, in 5 ideas

The citrus is not optional. It cuts the richness and gives carnitas its signature flavor.
Do not skip the broil. Crispy edges against tender meat is the whole point.
Save the cooking liquid. It is liquid gold for reheating or for beans.
Pork shoulder is forgiving. It is almost impossible to overcook at 300 F.
Warm your tortillas. Cold tortillas crack and ruin a perfect taco.

What you need

Ingredients

4 lbs pork shoulder, cut into 3 inch chunks
2 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp cumin
1 onion, quartered
6 garlic cloves, smashed
2 bay leaves
1 orange, halved
1 lime, halved
2 cups water or broth
Corn tortillas, diced onion, cilantro, and lime, for serving

How to make it

Directions

Heat the oven to 300 F. Season the pork with salt, pepper, oregano, and cumin.
Place the pork in a Dutch oven with the onion, garlic, bay leaves, orange, lime, and water. It should be mostly submerged.
Cover and cook 2 1/2 to 3 hours, until the pork shreds easily with a fork.
Shred the pork, discarding the orange, lime, and bay leaves. Spread on a sheet pan with some of the cooking liquid.
Broil 5 to 8 minutes, until the edges crisp and caramelize. Flip once if needed.
Serve in warm corn tortillas with onion, cilantro, and lime.

Pork shoulder is one of the cheapest cuts per pound. Buy it on sale and freeze half the carnitas for later.