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Tacos Don Carnitas Recipe

Name: Mexican Margaritas Bar & Grills Tacos Don Carnitas Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lbs pork shoulder (Boston butt), trimmed and cut into 2" chunks; 1.5 tbs kosher salt; 1 tsp black pepper, freshly ground; 1 tsp dried oregano (prefer Mexican oregano if available); 0.5 tsp ground cumin; 6 count garlic cloves, smashed; 1 count orange, juiced (reserve peel); 1 count lime, juiced; 2 count bay leaves; 2 cups chicken or pork stock; 2 tbs vegetable oil (for searing); 2 tbs lard or neutral oil (for shallow crisping); 1 count orange peel strips (from reserved orange); 0.5 cups fresh cilantro, chopped; 0.5 cups white onion, finely diced; 2 count lime wedges; 12 count corn tortillas (small, 4–6 inch); 1 cups salsa verde or red salsa (your choice); 0.5 cups pickled red onions (optional); 4 count radishes, thinly sliced (optional)

Inspired by Mexican Margaritas Bar & Grill

Time3h

Serves6

Make Tacos Don Carnitas Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Carnitas (braised pork)

2 1/2 lbs pork shoulder (Boston butt), trimmed and cut into 2" chunks

1 1/2 tbs kosher salt

1 tsp Black pepper, freshly ground

1 tsp dried oregano (prefer Mexican oregano if available)

1/2 tsp Ground cumin

6 count garlic cloves, smashed

1 count orange, juiced (reserve peel)

1 count lime, juiced

2 count bay leaves

2 cups chicken or pork stock

2 tbs vegetable oil (for searing)

Crisp finish & finishing touches

2 tbs lard or neutral oil (for shallow crisping)

1 count orange peel strips (from reserved orange)

1/2 cups Fresh cilantro, chopped

1/2 cups white onion, finely diced

2 count Lime wedges

Tortillas & toppings

12 count corn tortillas (small, 4–6 inch)

1 cups salsa verde or red salsa (your choice)

1/2 cups pickled red onions (optional)

4 count radishes, thinly sliced (optional)

Method

Carnitas (braised pork)

Prep pork and aromatics

Pat pork chunks dry with paper towels. Season all sides generously with 1 tablespoon kosher salt (reserve remaining for later) and the black pepper. In a small bowl mix the dried oregano and ground cumin and rub into the meat. Smash the garlic cloves and set aside. Juice the orange and lime; reserve the orange peel strips.

Sear pork

Heat a heavy Dutch oven or large ovenproof pot over medium-high heat. Add the 2 tablespoons vegetable oil and heat until shimmering. Working in a couple batches so the meat isn’t crowded, sear pork pieces until deeply browned on all sides, about 3–4 minutes per side. Transfer seared pork to a plate.

Deglaze and assemble braise

Lower heat to medium. Add the smashed garlic to the pot and sauté 30–45 seconds until fragrant. Pour in 1/2 cup of the stock and use a wooden spoon to scrape up browned bits from the bottom of the pot. Return all pork to the pot along with remaining stock, orange juice, lime juice, bay leaves and reserved orange peel strips. Add the remaining 1/2 tablespoon kosher salt (or to taste). The liquid should come about halfway up the meat; add a little extra stock or water if needed.

Braise

Bring the pot to a gentle simmer on the stove, then cover and transfer to a 325°F (160°C) oven. Braise until pork is extremely tender and shreddable, 2 to 2 1/2 hours. Alternatively, maintain a low simmer on the stovetop, covered, for the same time.

Shred pork

Remove pot from oven. Transfer pork pieces to a rimmed baking sheet or large bowl and let cool slightly. Remove and discard bay leaves and orange peel. Shred pork with two forks or a stand mixer paddle on low for 30–60 seconds until shredded but still slightly chunky. Reserve 1/3 cup of the braising liquid.

Crisp finish & finishing touches

Crisp pork

Heat a large skillet over medium-high heat and add the 2 tablespoons lard or neutral oil. When hot, add shredded pork in an even layer (work in batches if needed). Spoon 1–2 tablespoons of the reserved braising liquid over the meat to keep it moist. Let the pork sit undisturbed until the bottom is browned and crisp, about 3–4 minutes, then flip or stir to crisp other sides for another 2–3 minutes. Transfer crisped pork to a bowl.

Combine with aromatics

Toss the crisped pork with the chopped cilantro and half of the finely diced white onion. Taste and add additional kosher salt if needed. Keep warm.

Tortillas & assembling tacos

Warm tortillas

Warm corn tortillas on a dry skillet or comal over medium heat for about 30–45 seconds per side until pliable and slightly charred in spots. Keep tortillas covered with a clean towel to stay warm and soft.

Assemble tacos

Place 2–3 tablespoons of the crisped carnitas in the center of each tortilla. Top with a pinch of diced white onion and chopped cilantro (reserve some for garnish). Add a spoonful of salsa verde or red salsa. Add pickled red onions and sliced radishes if using, and finish with a squeeze of fresh lime.

Serve

Serve tacos immediately with extra lime wedges and salsa on the side.