Carnitas Flautas Recipe

Season and prepare pork

Pat pork pieces dry with paper towels. Rub kosher salt, black pepper, ground cumin, and dried oregano evenly over all sides.

Build pot

Place the seasoned pork in a heavy Dutch oven or slow cooker. Add smashed garlic cloves, quartered onion, bay leaves, the halved orange (place both juice and peel in the pot), and halved lime. Pour in chicken or pork stock — it should come about 1/3 up the sides of the meat (about 1 cup).

Cook low and long

For stovetop/Dutch oven: bring to a gentle simmer over medium heat, then cover and transfer to a 300°F (150°C) oven and braise for 2.5–3 hours until meat is very tender and easily shredded. For slow cooker: set to LOW and cook 6–8 hours until forks slide through the meat. Check once near the end to ensure liquid remains; add a splash more stock or water if very low.

Shred and crisp edges

Remove pork to a baking sheet and let cool slightly. Using two forks, shred the meat into bite-size pieces, discarding large pieces of fat and the bay leaves, orange peel and lime. Spread shredded pork in an even layer on the baking sheet. Spoon a few tablespoons of the cooking liquid/fat over the top to keep moist (optional). Broil 4–6 minutes until edges begin to crisp and brown, then toss and return to broil another 3–5 minutes for more caramelization. Alternatively, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat and cook shredded pork in batches until edges are crisped, about 3–5 minutes per batch.

While pork cooks, make the crema. In a small bowl whisk together sour cream, fresh lime juice, lime zest, salt, and chopped cilantro (if using) until smooth. Taste and adjust lime and salt. Transfer to a squeeze bottle or small bowl and refrigerate until assembly.

Warm tortillas

Warm flour tortillas so they are pliable: wrap in a clean towel and microwave for 20–30 seconds, or heat briefly on a dry skillet for 10–15 seconds per side.

Fill and roll

Place a warmed tortilla on a work surface. Add about 2 tablespoons of shredded cheddar cheese across the center, then 2–3 tablespoons of shredded carnitas (adjust to fit without overstuffing). Add a few slices of jalapeño if desired. Tightly roll the tortilla around the filling and place seam-side down on a tray. Repeat with remaining tortillas and filling.

Crisp flautas

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (or heat fryer to 350°F / 175°C). Fry flautas seam-side down in batches, turning as needed, until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. For a lighter option, place rolled flautas seam-side down on a baking sheet, brush lightly with oil, and bake in a 425°F (220°C) oven for 12–15 minutes, turning once, until crisp and golden.

Cheese finish

While still hot, sprinkle each flauta with a little shredded cheddar and a pinch of crumbled cotija so the cheeses soften and adhere. Garnish with extra sliced jalapeño if desired.

Serve

Arrange flautas on a platter. Drizzle or dot with lime crema, sprinkle additional cotija and chopped cilantro if desired, and serve with lime wedges on the side.