Carnitas Tacos Recipe
Two crisp roast pork meal tacos with rice and beans on the side.
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Ingredients
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Carnitas
Taco Assembly
Sides
Method
Cooking the Carnitas
- 1
Prepare the Pork
Cut the pork shoulder into large chunks. Season with salt, black pepper, cumin, and oregano. Set aside.
- 2
Searing
In a large pot, heat the cooking oil over medium-high heat. Add the pork chunks and sear on all sides until browned. Remove the pork and set aside.
- 3
Slow Cooking
In the same pot, add chopped onion and minced garlic. Sauté until translucent. Return the pork to the pot, then add the orange juice, lime juice, bay leaves, and enough water to cover the meat. Bring to a boil.
- 4
Simmer
Reduce heat to low, cover, and let simmer for about 3 hours or until the pork is tender and shreds easily.
- 5
- 6
Crisping the Pork
Spread the shredded pork onto a baking sheet and place under the broiler for about 5-7 minutes until crispy.
Assembling the Tacos
- 7
Warm the Tortillas
In a skillet, warm the corn tortillas over medium heat until pliable.
- 8
- 9
Serve
Serve the tacos with lime wedges on the side and enjoy with cooked rice and black beans.
Preparing the Sides
- 10
Cooking Rice
Prepare the rice according to package instructions. Fluff and set aside.
- 11
Heat the Beans
In a small pot, heat the black beans on medium heat until warm. Stir occasionally.