Carnitas Street Tacos Recipe

Season and sear

Pat pork pieces dry with paper towels. In a large bowl, toss pork with 2 tsp salt, 1 tsp black pepper, 1 tsp dried oregano, and 1 tsp ground cumin. Heat 2 tbs vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Sear pork in batches (do not overcrowd) until deeply browned on all sides, about 6–8 minutes per batch. Transfer seared pork to a plate.

Add aromatics and liquids

Lower heat to medium. Add the smashed garlic cloves and bay leaves to the pot and cook 1 minute until fragrant. Return all pork to the pot. Add the juice of 1 orange and 1 lime, tuck in the reserved half orange rind if using, and pour in 2 cups water or low-sodium chicken broth—liquid should come about halfway up the meat. Bring to a gentle simmer.

Braise

Cover the pot with a lid and reduce heat to low. Simmer gently for 2 to 2.5 hours, or until pork is fork-tender and easily shreds. Check once midway and turn meat so it braises evenly; add a splash more water if liquid reduces too much.

Shred and crisp

Remove pork pieces from the braising liquid to a cutting board. Shred pork with two forks, discarding bay leaves and orange rind. Skim fat from the top of the braising liquid and reserve 1/3 cup of the fat-rich cooking liquid. Heat a large skillet over medium-high heat and add 1–2 tbs of the reserved fat (or vegetable oil). Add shredded pork in an even layer and press down slightly. Let cook, undisturbed, until the bottom gets crispy and browned, about 4–6 minutes. Toss and repeat in batches to crisp more of the meat. Season finished carnitas with up to 1 tsp coarse salt to taste and a squeeze of lime if desired.

Rinse rice under cold water until water runs clear and drain well.

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add 1/2 chopped white onion and 1 minced garlic clove; sauté until softened and translucent, about 3 minutes.

Add rinsed rice and cook, stirring, for 2–3 minutes so rice gets lightly toasted. Stir in 3/4 cup tomato sauce, 1.75 cups chicken broth (or water), 1/2 tsp ground cumin, and 1/2 tsp salt. Bring to a simmer.

Cover, reduce heat to low, and cook undisturbed for 15–18 minutes or until liquid is absorbed and rice is tender. Remove from heat, let rest covered 5 minutes, then fluff with fork and stir in 1 tbs chopped cilantro.

Warm tortillas: Heat a cast-iron skillet or comal over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.

Assemble tacos: Place about 2–3 tbs shredded carnitas (or 2–3 pieces) on each warm corn tortilla. Top with a small pinch of finely diced white onion and a sprinkle of chopped cilantro. Add micro cilantro on top for a bright finish.

Serve: Arrange tacos with lime wedges on the side and a scoop of Spanish rice. Offer coarse salt to adjust seasoning at the table.