Carnitas Recipe

Season and brown

Preheat oven to 300°F (150°C). Pat pork pieces dry and season evenly with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp oregano and 1 tsp cumin. Heat a large Dutch oven or ovenproof pot over medium-high heat. Add 1–2 tablespoons neutral oil if needed and brown pork in batches, 3–4 minutes per side, until deep golden. Transfer browned pieces back to the pot.

Add aromatics and braise

Add smashed garlic, chopped onion, orange zest and the juice of one orange, juice of 1 lime, bay leaves, and 1 cup stock (or water) to the pot. Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise 2 to 2.5 hours, or until pork is very tender and easily shredded with forks.

Shred and reduce cooking liquid

Remove pork from oven. Using tongs or forks, transfer pork to a large bowl and shred into bite-sized pieces. Skim and reserve 1/4 cup of the braising liquid. If the pot still has excess liquid, place it on the stovetop and simmer uncovered for 8–10 minutes to reduce and concentrate flavors; skim fat as desired. Stir shredded pork with reserved reduced braising liquid to keep moist and flavorful.

Crisp the carnitas (stove method)

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add shredded pork in an even layer and cook, undisturbed, 3–5 minutes until the bottom develops a crust. Flip or stir and allow additional browning on other pieces to get a mix of tender and crisp bits. Work in batches if necessary so it browns rather than steams.

While pork braises (or at least 30 minutes before serving), combine 1 cup apple cider vinegar, 1 cup water, 1 tsp sugar and 1 tsp kosher salt in a heatproof jar or bowl. Stir until sugar and salt dissolve. Add thinly sliced red onion, press to submerge, and let sit at room temperature for 30 minutes to 1 hour. For best flavor, refrigerate at least 1 hour and up to 1 week. Drain before serving.

Shortly before serving, scoop avocado flesh into a bowl. Add lime juice, 1 tsp salt, minced jalapeño (if using), chopped cilantro and 1 tbsp minced red onion or reserved pickled onion (finely chopped). Mash with a fork to desired texture — smooth with some chunks is typical. Taste and adjust salt or lime as needed. Keep covered with plastic pressed to surface if not serving immediately to minimize browning.

Warm tortillas: stack tortillas and wrap in a clean kitchen towel; heat in a 350°F (175°C) oven for 8–10 minutes or heat a dry skillet over medium and warm each tortilla 20–30 seconds per side until pliable and slightly charred at edges.

Assemble tacos: place a spoonful (about 2 oz / 1/4 cup) of shredded carnitas on each warmed tortilla. Top with a small spoonful of guacamole, some pickled red onion, and a few cilantro leaves. Serve with lime wedges on the side. Recipe yields approximately 9 tacos (3 tacos per serving) — adjust portioning as needed.