Tacos De Carnitas Recipe
3 Corn tortillas filled with homemade carnitas. Topped with cilantro, diced onions, limes wedges and radishes. Served with rice, refried beans and tomatillo sauce.
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Ingredients
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Carnitas
Taco Assembly
Sides
Method
Preparing the Carnitas
Cook the Pork
In a large pot, combine the pork shoulder, orange juice, lime juice, garlic cloves, cumin, oregano, salt, black pepper, bay leaves, and water. Bring to a boil over high heat.
Simmer
Once boiling, reduce heat to low, cover, and simmer for 3 to 4 hours, or until the pork is tender and easily shreds with a fork.
Crisp the Carnitas
In a skillet, heat a little of the reserved cooking liquid over medium-high heat. Add the shredded pork and cook until the edges are crispy, about 5-7 minutes.
Assembling the Tacos
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
Fill the Tacos
Place a generous amount of the crispy carnitas in each warmed tortilla.
Add Toppings
Top each taco with cilantro, diced onions, and a squeeze of lime juice. Serve with lime wedges and sliced radishes on the side.
Preparing the Sides
Serve with Rice and Beans
On the side, serve the tacos with cooked rice and refried beans arranged on the plate.
Add Tomatillo Sauce
Drizzle tomatillo sauce over the tacos or serve it on the side for dipping.