Carnitas Taco Recipe

Season pork

Pat the pork cubes dry with paper towels. In a large bowl, rub the pork with kosher salt, black pepper, ground cumin, and dried oregano until evenly coated.

Sear (optional, for color)

Heat 1 tablespoon of vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat. Working in batches if needed, sear the pork cubes on all sides until browned, about 3–4 minutes per side. Transfer seared pork to a plate.

Assemble braising liquid

Reduce heat to medium. Add the remaining 1 tablespoon oil to the pot if it's dry, then add smashed garlic and quartered onion. Sauté 1–2 minutes until fragrant but not browned. Return pork to the pot, tuck in bay leaves, pour in orange juice, lime juice, and chicken broth so the liquid comes about halfway up the meat (do not fully submerge).

Braise

Bring the pot to a simmer on the stovetop. Cover and either transfer to a preheated 300°F (150°C) oven or keep on the stovetop at a low simmer. Cook until pork is very tender and pulls apart easily, 2.25–3 hours. Check once about halfway through and spoon some braising liquid over the meat.

Shred and reduce liquid

Remove the pot from the oven/stovetop. Transfer pork to a rimmed baking sheet or large bowl and use two forks to shred into bite-sized pieces. Remove and discard bay leaves and large onion pieces. Skim any excess fat from the surface of the braising liquid, then return the liquid to the stove and simmer until reduced and slightly syrupy about 8–12 minutes. Taste and adjust seasoning with a pinch more salt if needed.

Crisp the carnitas

Preheat the broiler. Spread shredded pork in an even layer on a rimmed baking sheet and drizzle with 1–2 tablespoons of the reduced braising liquid and/or a little of the reserved fat. Broil 3–6 minutes until the top edges are crisp and caramelized, watching closely to avoid burning. Remove, toss the pork, and broil an additional 2–4 minutes to get more crispy bits. Alternatively, crisp the pork in a large skillet over medium-high heat in 1 tablespoon oil until edges brown.

Warm the corn tortillas on a dry cast-iron skillet or griddle over medium heat, 20–30 seconds per side, until pliable and lightly charred in spots. Keep warm wrapped in a clean kitchen towel.

Thinly slice the red onion and toss with a pinch of the coarse salt and a squeeze of lime juice if desired to mellow the sharpness (optional quick pickle: let sit 10 minutes).

Assemble tacos: place about 2–3 tablespoons of shredded carnitas on each warm tortilla. Top with a small handful of chopped cilantro, a few slices of salted red onion, and a sprinkle of crumbled queso fresco or cotija if using. Add sliced jalapeño or a dash of hot sauce for heat.

Serve with lime wedges alongside so diners can squeeze fresh lime over each taco. Provide extra braising reduction on the side for spooning if desired.