Name: Carnitas Tacos
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1.5 kg pork shoulder; 2 whole oranges; 2 whole limes; 6 cloves garlic cloves; 2 tsp ground cumin; 1 tbsp dried oregano; 2 leaves bay leaves; 1 tbsp salt; 1 tsp black pepper; 16 pieces small corn tortillas; 1 bunch fresh cilantro; 1 medium white onion

Ingredients

Servings

1.5kg pork_shoulder, cut into large chunks
2whole orange, juiced
2whole lime, juiced
6cloves garlic, smashed
2tsp cumin
1tbsp oregano
2leaves bay_leaf
1tbsp salt
1tsp black_pepper
16pieces corn_tortilla, warmed
1bunch cilantro, chopped
1medium white_onion, diced

Equipment Needed

dutch_oven
cast_iron_skillet

Instructions

1
Season pork generously with salt, pepper, cumin, and oregano. Place in a Dutch oven or slow cooker.
2
Add orange juice, lime juice, garlic, and bay leaves. Cover and cook at 300°F (150°C) for 3-4 hours, or on low in slow cooker for 8 hours.
3
When pork is fall-apart tender, remove from liquid and shred with two forks.
4
Heat a cast iron skillet over high heat. Add shredded pork in a single layer. Let it crisp without stirring for 3-4 minutes.
5
Add a few spoonfuls of braising liquid, stir, and let crisp again. Repeat until edges are caramelized.
6
Serve on warm corn tortillas with diced onion, cilantro, and a squeeze of lime.

Tips

The secret to great carnitas is crisping the meat after braising. Don't skip this step!
Save the braising liquid - it's liquid gold for adding moisture and flavor when reheating leftovers.
Warm tortillas directly over a gas flame for authentic char and flavor.