Carnitas Tacos Recipe

Season and sear

Pat pork pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, cumin and oregano and rub evenly over pork. Heat 2 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Sear pork in batches until browned on all sides, about 3–4 minutes per side. Transfer seared pieces to a plate.

Braise

Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and sauté briefly, about 1–2 minutes, until fragrant. Return all pork to the pot. Add bay leaves, orange juice, lime juice, and chicken broth (or water). The liquid should come about halfway up the meat—add a bit more water if needed. Bring to a gentle simmer, then cover and reduce heat to low. Simmer gently for 2 to 2 1/2 hours, or until pork is very tender and shreds easily with a fork.

Shred and crisp (optional)

Remove pork from pot and let rest briefly. Strain and reserve 1/2 cup of the braising liquid. Shred pork using two forks. For classic carnitas texture, heat a large skillet over medium-high and add 1–2 tablespoons of the reserved braising liquid and/or a little oil. Add shredded pork in an even layer and cook without stirring for 3–4 minutes to crisp the bottom; stir and repeat to crisp other edges, about 6–8 minutes total. Alternatively, spread shredded pork on a rimmed baking sheet and broil 4–6 minutes until edges caramelize, watching closely.

Finish

Taste and adjust seasoning with salt and a squeeze of fresh lime if needed. Keep warm while you prepare tortillas and toppings.

While pork braises, place thinly sliced red onion into a jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar, salt and crushed red pepper (if using). Warm just until sugar and salt dissolve, about 1–2 minutes; do not boil. Pour hot pickling liquid over onions, press down to submerge, and let cool to room temperature. Cover and refrigerate at least 30 minutes; best after 1 hour. These will keep in the fridge for up to 2 weeks.

Just before serving, in a bowl gently combine diced avocado, diced tomato, chopped cilantro, minced shallot, jalapeño, lime juice, salt and pepper. Toss carefully to avoid mashing the avocado. Taste and adjust lime and salt. Keep chilled until assembly.

Warm tortillas: Heat a cast-iron skillet or griddle over medium-high. Lightly brush each tortilla with a little oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Place 1–2 tablespoons (or desired amount) of shredded carnitas on each warm tortilla. Top with a spoonful of avocado salsa and a few pickled red onions. Sprinkle with crumbled queso fresco and fresh cilantro leaves. Serve with lime wedges to squeeze over the tacos.

Serve immediately so the tortillas remain warm and the carnitas retain their crisp edges.