Carnitas Tacos Recipe

Prepare pork

Pat the pork shoulder dry and cut into 2- to 3-inch cubes. Season evenly with 1 1/2 tablespoons kosher salt, black pepper, oregano and cumin, rubbing the spices into the meat.

Sear

Heat lard or oil in a heavy Dutch oven over medium-high heat. Working in batches so as not to crowd the pan, sear pork cubes on all sides until deeply browned (about 3–4 minutes per side). Transfer seared pieces to a plate.

Assemble for slow roast

Reduce heat to medium. Add smashed garlic and bay leaves to the pot and sauté 30 seconds until fragrant. Return pork to pot. Pour in orange juice, lime juice and stock, scraping up browned bits. Bring to a simmer.

Wrap in banana leaves (Yucatan-style)

Lay a sheet of banana leaf on a work surface (soften over a low flame or in hot water if stiff). Place half the pork and some braising liquid in the center of the leaf and fold to enclose, sealing edges by overlapping. Repeat for remaining pork. Place wrapped parcels seam-side down in the Dutch oven, nestling them together. If leaves are not available, proceed without but cover tightly with foil.

Slow-roast

Cover the pot with a tight-fitting lid and roast in a 300°F (150°C) oven for 3 to 3 1/2 hours, or until the pork is very tender and easily shredded with a fork. Check at 2 hours: if liquid has mostly evaporated, add up to 1/2 cup water or stock to prevent drying.

Crisp finish

Remove parcels from oven and carefully unwrap banana leaves. Transfer pork and accumulated juices to a rimmed baking sheet. Using two forks, shred the pork, tossing it with some of the braising liquid. Spread the shredded pork into an even layer. Optional: place under a preheated broiler for 3–6 minutes until edges are crisp (watch closely) or brown in a hot skillet in batches with a little oil to get crunchy edges. Taste and adjust seasoning with remaining 1/2 tablespoon salt if needed.

Heat olive oil in a small skillet over medium heat. Sauté chopped onion until translucent, about 3–4 minutes. Add minced garlic and cumin and cook 30 seconds. Add the cooked beans and 2–3 tablespoons water or reserved bean liquid and simmer gently 5–7 minutes until heated through and slightly saucy. Mash lightly with the back of a spoon for texture. Stir in lime juice and salt to taste; keep warm.

Combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, lime juice and salt in a bowl. Stir to combine and let rest at room temperature for 10–15 minutes for flavors to meld. Taste and adjust salt or lime as needed.

Warm tortillas: heat a skillet over medium-high heat and brush lightly with vegetable oil or butter. Warm tortillas 20–30 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a clean towel to stay warm.

Assemble tacos: spoon a tablespoon or two of whole beans onto each warm blue corn tortilla, top with 2–3 tablespoons shredded carnitas, a spoonful of pico de gallo, and a sprinkle of crushed chicharron. Garnish with cilantro leaves and serve with lime wedges on the side.