Carnitas Tacos Recipe

Prep pork

Trim any excessive exterior fat from the pork shoulder and cut it into 2–3-inch chunks. Pat the pieces dry with paper towels.

Season

In a large bowl, combine the pork pieces with kosher salt, black pepper, dried oregano and ground cumin. Toss to coat evenly and let sit for 10–15 minutes while you prepare aromatics.

Sear

Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the pork pieces until deeply browned on all sides, about 6–8 minutes per batch. Transfer seared pieces to a plate.

Build braising liquid

Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and sauté 2–3 minutes until fragrant and edges begin to color. Return all pork to the pot. Add bay leaves, fresh orange juice, fresh lime juice and chicken stock (or water). The liquid should come about halfway up the pork; add a bit more stock or water if necessary, but you want braising, not boiling.

Braise

Bring the liquid to a gentle simmer, then cover the pot and transfer to a 300°F (150°C) oven, or keep on the stovetop on low with lid tilted. Cook until pork is fork-tender and easy to shred, about 2 to 2.5 hours (time can vary with size). Check once halfway through and spoon some braising liquid over the meat to keep it moist.

Finish braise and cool

When pork is tender, remove the pot from oven. Carefully transfer pork pieces to a cutting board or large bowl. Reserve the braising liquid and skim off and reserve any excess fat (you can measure and use some for crisping). Let pork cool slightly, then shred with two forks or pull apart with your hands into bite-sized pieces.

Crisp the carnitas

Preheat oven broiler or heat a large skillet over medium-high heat. If using the skillet: add 1 tablespoon reserved braising fat or oil and heat until shimmering. Add shredded pork in an even layer and press lightly. Let it sit undisturbed for 2–3 minutes to get a golden crust, then stir or flip to crisp other sides, about 4–6 minutes total. If finishing under a broiler: spread shredded pork on a rimmed baking sheet in a single layer, spoon a few tablespoons of braising liquid/fat over the top to keep moisture, and broil 3–5 minutes until edges are crisp, watching closely to avoid burning.

Season to taste

Taste and sprinkle the shredded pork with fine sea salt (about 1/2 teaspoon, more or less to preference). Toss to combine. If you like a touch of brightness, add a teaspoon of additional lime juice and toss again.

Warm tortillas

Heat corn tortillas on a dry cast-iron skillet or comal over medium-high heat until pliable and lightly charred in spots, about 20–30 seconds per side. Keep warmed tortillas wrapped in a clean kitchen towel to stay soft.

Assemble tacos

Place 2–3 tablespoons of crisped carnitas on each warmed tortilla. Top with a sprinkle of finely diced white onion and chopped cilantro. Serve with lime wedges and salsa on the side for adding to taste.

Serve

Serve immediately while pork is hot and slightly crisp. Leftover carnitas can be refrigerated up to 4 days and reheated in a skillet to re-crisp.