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Loading...Tender chunks of pork shoulder slowly braise in a fragrant mix of citrus, garlic, and warm spices until meltingly soft, then get crisped at the edges for that signature carnitas texture. Tucked into warm corn tortillas with onion, cilantro, and lime, this is the authentic Mexican street-taco experience at home.
Prep Time20 mins
Cook Time180 mins
Total Time200 mins
Servings6
Yield6 servings (12 tacos)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 38 gCarbs
- 5 gFiber
- 4 gSugar
- 38 gProtein
- 720 mgSodium
- 820 mgPotassium
- 110 mgCalcium
- 4.5 mgIron
- 18 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the pork
- 3 lb boneless pork shoulder, cut into 2-inch chunks
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp dried Mexican oregano
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tbsp lard or vegetable oil
For the braising liquid
- 1 medium yellow onion, quartered
- 6 garlic cloves, smashed
- 1/3 cup fresh orange juice (about 1 large orange)
- 2 tbsp fresh lime juice
- 2 bay leaves
- 1 cup low-sodium chicken broth
For serving
- 12 small (5-inch) corn tortillas
- 1 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 1 cup salsa verde
- 1 ripe avocado, sliced (optional)
Directions
- Pat the pork chunks dry with paper towels and season evenly with salt, pepper, oregano, cumin, and coriander, tossing to coat.
- Heat the lard in a large Dutch oven over medium-high heat. Working in batches, sear the pork until deeply browned on all sides, about 3 minutes per batch; transfer to a plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring, until softened and lightly golden, about 3 minutes.
- Pour in the orange juice, lime juice, and chicken broth, scraping up any browned bits from the bottom. Return the pork and any accumulated juices to the pot along with the bay leaves.
- Bring to a gentle simmer, cover, and transfer to a preheated 325°F (160°C) oven. Braise until the pork is fork-tender and shreds easily, about 2 1/2 to 3 hours.
- Remove the lid and increase the oven to 425°F (220°C). Cook uncovered for 15 minutes more, letting the liquid reduce and the pork edges turn golden and crisp. (Alternatively, shred the pork and crisp it in a hot cast-iron skillet with a splash of the cooking liquid.)
- Using two forks, shred the meat directly in the pot and toss with the reduced pan juices so every bite stays moist.
- Warm the tortillas one at a time directly over a gas flame for 10-15 seconds per side, or in a dry skillet, until pliable and lightly charred.
- Assemble each taco with a generous spoonful of pork, a sprinkle of onion and cilantro, a slice of avocado, and a drizzle of salsa verde. Finish with a fresh squeeze of lime.
- Serve immediately on a platter with extra lime wedges and salsa verde alongside.
Cook’s Notes
- For extra crispy edges, transfer the shredded pork to a sheet pan and broil 4 inches from the heat for 4-5 minutes before assembling.
- Make the carnitas up to 3 days ahead; reheat with a splash of the reserved braising liquid to keep them juicy.
- Double-up the corn tortillas street-style so they hold up to the juicy filling without tearing.
- Save the leftover braising liquid and strain it into rice, beans, or a quick posole for incredible flavor.
- A small splash of apple cider vinegar in the braising liquid helps the pork shred more cleanly and brightens the flavor.
