Tacos De Carnitas Recipe

Season and brown

Pat the pork pieces dry with paper towels. Rub with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp oregano and 1 tsp ground cumin so all pieces are evenly coated. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1–2 tablespoons oil if the pork is very lean. Working in batches to avoid crowding, brown the pork pieces on all sides until well caramelized, about 6–8 minutes per batch. Transfer browned pork to a plate.

Add aromatics and braise

Reduce heat to medium. Add smashed garlic cloves and quartered onion to the pot and cook 2–3 minutes until fragrant and slightly softened. Return all pork to the pot. Add bay leaves, the juice of 1 orange (or the whole orange if using), juice of 1 lime, and 2 cups low-sodium stock. The liquid should come about halfway up the meat; add a little water if needed. Bring to a gentle simmer, cover with a tight-fitting lid, and braise in the oven at 300°F (150°C) or on the stovetop over low heat for 2 to 2 1/2 hours, until meat is fork-tender and easily shreds.

Shred and reduce

Remove pork to a large bowl and shred with two forks, discarding any large pieces of fat or bone. Skim any excess fat from the braising liquid, then return shredded meat to the pot with about 1/2 cup of the braising liquid. Simmer uncovered over medium heat for 10–15 minutes until most of the liquid reduces and the meat begins to cling together.

Crisp finish (optional but recommended)

Preheat broiler. Spread shredded carnitas in an even layer on a rimmed baking sheet. Drizzle or brush with 1–2 tablespoons vegetable oil and spread evenly. Broil 3–5 minutes until the edges brown and crisp; remove and flip/shake, then broil another 2–4 minutes for additional crispness. Alternatively, crisp in a hot skillet in 1–2 batches with a little oil.

Combine the diced tomatoes, half diced white onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice and 1/2 tsp kosher salt in a bowl. Stir and taste; adjust salt and lime as needed. Let rest at room temperature 10–15 minutes to allow flavors to marry.

Slice or dice the avocado just before serving and toss lightly with a squeeze of lime to prevent browning if desired. Crumble the queso fresco and wash/chop extra cilantro leaves. Keep lime wedges ready for serving.

Heat 1 tablespoon oil or lard in a medium skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add cooked pinto beans, 1/4 tsp ground cumin, 1/2 tsp kosher salt and 1/4 cup water or bean liquid. Cook, mashing some beans with the back of a spoon or a potato masher to create a saucy consistency, 4–6 minutes until heated through and slightly thickened. Adjust seasoning to taste.

Bring a medium saucepan of water to a boil. Add husked tomatillos and the chile and simmer 5–6 minutes until tomatillos soften and change color slightly. Drain and transfer to a blender or food processor. Add 1 garlic clove, 1/4 cup cilantro, 1 tablespoon lime juice and 1/2 tsp kosher salt. Blend until smooth, adding up to 2 tablespoons water if needed to reach desired consistency. Taste and adjust heat with additional chile or salt. Chill or serve warm.

Warm the corn tortillas: stack tortillas and wrap in a clean kitchen towel, then microwave 30–45 seconds, or heat individually on a dry cast-iron skillet or comal over medium-high heat about 30 seconds per side until pliable and lightly charred in spots. Keep wrapped in the towel to stay warm.

Assemble tacos: place about 2–3 ounces (roughly 1/4 cup to 1/3 cup) of shredded carnitas on each warmed tortilla. Top with a spoonful of pico de gallo, a few slices or small cubes of avocado, a sprinkle of crumbled queso fresco and a few cilantro leaves. Serve with warm pinto beans on the side and a small bowl of tomatillo hot salsa for drizzling. Offer lime wedges for squeezing over the tacos.

Serve immediately so the carnitas remain crisp on the edges and the tortillas stay warm.