Carnita Tacos Recipe

Season and Sear

Pat the pork chunks dry with paper towels. Combine kosher salt, black pepper, oregano, and cumin and rub all over the pork pieces. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of the vegetable oil over medium-high heat until shimmering. Working in batches, sear the pork on all sides until deeply browned, about 3-4 minutes per side. Transfer seared pieces to a plate.

Build Braising Liquid

Reduce heat to medium. Add the remaining vegetable oil to the pot if needed and add the smashed garlic and quartered onion. Cook, stirring, until fragrant and beginning to brown, about 2-3 minutes. Pour in the orange juice, lime juice, and stock, scraping up browned bits from the bottom with a wooden spoon. Add bay leaves and return the seared pork to the pot.

Slow Cook

Bring the liquid to a gentle simmer, then cover and either: (a) transfer to a 300°F (150°C) oven and cook until pork is fall-apart tender, about 2.5 to 3 hours; or (b) simmer gently on the stovetop over low heat for 2.5 to 3 hours. Check at 2 hours — pork should be very tender and pull apart with a fork. If liquid is evaporating too much, add up to 1/2 cup more stock or water.

Shred and Reduce

Once tender, remove the pork pieces to a large bowl and reserve the braising liquid. Use two forks to shred the pork into bite-sized pieces. Skim excess fat from the surface of the braising liquid, then return about 3/4 cup of the liquid to the pot and simmer until slightly reduced and syrupy, about 8-10 minutes. Toss the shredded pork into the reduced braising liquid to recoat and keep warm.

Crisp the Carnitas (optional for extra texture)

Heat the neutral frying oil in a deep skillet over medium-high heat until it registers 350°F (175°C) or a small piece of tortilla sizzles immediately. Working in small batches, fry a portion of the shredded pork briefly, about 2-4 minutes, stirring occasionally, until edges are crisp and some pieces are golden-brown. Use a slotted spoon to transfer fried pork to a plate lined with paper towels and season immediately with a pinch of salt.

Warm and Crisp Tortillas

Wipe out the skillet leaving a thin film of oil. Heat 2-3 tortillas at a time in the skillet over medium heat for about 20-30 seconds per side until pliable and slightly blistered. For a lightly fried taco shell, add 1-2 tablespoons of oil to the skillet, fold a tortilla in half with tongs, and fry 10-20 seconds per side until edges are crisp but still foldable. Keep warmed tortillas wrapped in a clean kitchen towel to stay soft.

Assemble Tacos

Place about 2-3 tablespoons of the shredded (and optionally crisped) pork in each warmed tortilla. Top each taco with a pinch of diced onion, a sprinkle of chopped cilantro, and a drizzle or spoonful of salsa verde. Serve with lime wedges to squeeze over the tacos.

Arrange three tacos per serving on a platter. Offer extra salsa verde, lime wedges, chopped cilantro, and diced onion on the side. Leftover pork keeps well refrigerated for up to 3 days; reheat gently and crisp in a skillet before assembling.