Carnitas Tacos

Name: Carnitas Tacos
Cook time: 170 min
Total time: 170 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 kg Pork Shoulder, boneless, cut into large chunks; 225g Lard, about 1 cup; 1 large Oranges, halved; juice and spent halves used; 1 large White Onions, quartered; 6 cloves of Garlic, smashed; 2 Bay Leaves; 1 tsp Mexican Oregano, crumbled; 1 tsp Ground Cumin; 1 1/2 tbsp Kosher Salt; 1 tsp Pepper (Black); 250ml Water; 12 Corn Tortillas, warmed; 1 small White Onions, finely diced; 1 bunches of Cilantro, fresh, chopped (about 1/2 cup); 2 1/2 Limes, cut into wedges; 1 cups Salsa Roja

Succulent carnitas slow-braised until meltingly tender and finished until crisp at the edges, these tacos balance rich, savory pork with bright citrus and herbs. Serve them piled into warm tortillas with chopped onion, fresh cilantro, lime, and a spoonful of spicy salsa roja for an irresistible street-style treat.

Succulent carnitas slow-braised until meltingly tender and finished until crisp at the edges, these tacos balance rich, savory por... Show more

Traditional Mexican Recipe

Health Grade

B- · Healthy

Rating

4.5

Time

2 hrs30 min

Price

1,55 €

Calories

937 kcal

meal prep

one pot

gluten free

high protein

Method

Prep the ingredients

Cut the Pork Shoulder into large, even chunks so it cooks evenly. Halve the Orange, quarter the White Onion for the pot, and smash the Garlic cloves with the flat side of a knife. Finely dice the smaller onion for serving, chop the Cilantro, and cut the Limes into wedges so the tacos come together quickly at the end.

Simmer the carnitas

Set a large heavy pot over medium-high heat and add the Lard to melt. Add the pork, squeeze in the juice from the orange halves, then drop in the spent orange halves, onion quarters, smashed garlic, bay leaves, Mexican oregano, ground cumin, kosher salt, black pepper, and water. Stir once, bring the pot to a gentle simmer, then lower the heat so it barely bubbles and cook uncovered until the pork is very tender and most of the liquid has cooked off, about 2 to 2 1/2 hours.

Crisp the pork

Use tongs to lift the pork out of the pot, then fish out and discard the spent orange halves, onion, garlic, and bay leaves. Shred the pork with two forks, return it to the pot, and cook over medium heat, stirring often, for 10 to 15 minutes until the meat is deep golden and crisp on the edges and any remaining juices have evaporated.

Warm the tortillas

Warm the Corn Tortillas in a dry skillet over medium heat for 1 minute per side, just until soft and lightly toasted. Stack them in a towel as you go so they stay flexible while you finish the tacos.

Assemble the tacos

Fill each tortilla with a generous spoonful of carnitas, then top with the diced onion, chopped cilantro, and Salsa Roja. Serve right away with the lime wedges for squeezing over the top.