Taco Tuesday Recipe

Season and sear

Pat pork cubes dry with paper towels. In a large bowl toss pork with kosher salt, black pepper, cumin and dried oregano until evenly coated. Heat 1 tablespoon vegetable oil in a large heavy-bottomed Dutch oven or pot over medium-high heat. Working in batches so as not to crowd the pan, sear pork cubes on all sides until well browned, about 6–8 minutes per batch. Transfer seared pork to a plate and set aside.

Deglaze and braise

Reduce heat to medium, add remaining 1 tablespoon oil to the pot and add smashed garlic, cooking 30 seconds until fragrant (do not burn). Pour in orange juice and use a wooden spoon to scrape up browned bits from the bottom. Add chicken (or beef) stock, reserved orange halves, lime juice, bay leaves and return all pork to the pot. The liquid should come about halfway up the meat; add up to 1/2 cup water if needed. Bring mixture to a gentle simmer, then cover and lower heat to maintain a low simmer.

Slow cook until tender

Simmer gently, covered, for 1.5 to 2 hours, or until pork is fork-tender and shreds easily. Check once about 45–60 minutes to ensure liquid hasn’t evaporated; add a splash of water or stock if necessary.

Crisp the carnitas (finish)

Preheat broiler or heat a large skillet over medium-high. Using tongs, remove pork from braising liquid and shred with two forks, discarding bay leaves and orange halves. For crisp edges: spread shredded pork in a single layer on a rimmed baking sheet and broil 3–5 minutes until edges brown, toss and broil another 2–3 minutes; or heat a tablespoon of oil in a skillet and sauté shredded pork in batches, pressing down occasionally until some pieces are nicely crispy, about 6–8 minutes. Reserve ~1/4 cup braising liquid to moisten if needed when assembling tacos.

While pork is braising, combine thinly sliced cabbage, mayonnaise, lime juice, salt and sugar in a bowl. Toss to coat evenly. Refrigerate until ready to serve. Adjust seasoning to taste. This slaw adds a cool crunchy contrast to the warm pork.

Warm the tortillas: heat a cast-iron skillet or griddle over medium-high heat. Lightly brush each tortilla with butter or a little oil and warm for about 20–30 seconds per side until pliable and slightly charred in places. Keep tortillas warm wrapped in a clean kitchen towel or a tortilla warmer.

Assemble tacos: place 2 warmed tortillas on a plate. Add about 3 ounces (roughly 1/4 to 1/3 cup) of shredded carnitas per taco (adjust to appetite). If the pork seems dry, spoon a little reserved braising liquid over meat to moisten. Top with a small handful of chopped onion, cilantro, a spoonful of slaw (if using), a sprinkle of queso fresco, a few slices of radish and pickled jalapeño, and finish with a squeeze of lime and salsa to taste.

Serve immediately: arrange tacos on a platter and pass lime wedges and extra salsa on the side. Leftover carnitas keep well refrigerated for up to 4 days and reheat nicely in a skillet to re-crisp the edges.

Prep toppings while pork finishes: finely chop onion and cilantro. Crumble queso fresco. Slice radishes and cut limes into wedges. Place salsas and jalapeños in small bowls for guests to add as desired.