Carnitas Recipe
Crispy melted cheese, pork, tomatillo salsa, avocado
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Ingredients
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Carnitas
Tomatillo Salsa
Assembly & Toppings
Method
Carnitas
- 1
- 2
Braise
Add smashed garlic, bay leaves, orange juice, lime juice, and the reserved orange halves to the pot. Pour in 2 cups water — liquid should come about halfway up the meat. Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover, and simmer gently until pork is tender and pulls apart easily, 1.5 to 2 hours. Check once or twice and skim any foam; add a splash of water if liquid evaporates too low.
- 3
Shred and reduce
Remove pork to a rimmed tray and let cool slightly. Discard bay leaves and orange halves. Using two forks, shred pork into bite-sized pieces, discarding excess fat if desired. Return shredded pork to the braising liquid and simmer uncovered over medium heat for 12–15 minutes to reduce liquid and concentrate flavor — stir occasionally so pork soaks up juices.
- 4
Crisp the carnitas
Preheat oven broiler or heat a wide heavy skillet over medium-high. If broiling: spread a thin layer of the shredded pork (drain any excess liquid) on a rimmed baking sheet and drizzle 1–2 tbs vegetable oil, tossing to coat. Broil 4–6 minutes until edges brown and crisp, then remove and flip/toss pieces and broil another 3–5 minutes to get some pieces crisped. If using a skillet: warm 1–2 tbs oil until shimmering, add pork in an even layer and press gently; let sit without stirring until the bottom crisps (3–5 minutes), then toss and crisp additional sides. Season to taste with remaining 1/2 tsp salt if needed.
Tomatillo Salsa
- 5
Cook tomatillos
Place husked tomatillos and the jalapeño on a rimmed baking sheet and broil or roast at 425°F (220°C) for 8–10 minutes, turning once, until softened and charred in spots. Alternatively, char on a dry skillet or griddle over medium-high heat 6–8 minutes, turning occasionally.
- 6
Blend
Transfer hot tomatillos, jalapeño (stem removed), onion, garlic clove, cilantro, lime juice and 1 tsp salt to a blender or food processor. Pulse to a coarse or smooth salsa, scraping down sides. If too thick, add up to 2 tbs water to reach desired consistency. Taste and adjust salt or lime.
- 7
Cool
Let salsa cool to room temperature — flavors meld as it rests. Refrigerate if making ahead.
Assembly & Toppings
- 8
- 9
Build tacos
Place 2–3 tablespoons of shredded, crisped carnitas on each warm tortilla. Top with a generous handful (about 1/4 cup) of shredded melting cheese while the meat is hot so it slightly melts. Add a spoonful of tomatillo salsa, 2–3 slices of avocado, a sprinkle of diced red onion (if using), and a few cilantro leaves. Finish with a squeeze of lime.
- 10
Serve
Serve immediately so the cheese is melted and carnitas remain crispy. Provide extra salsa, lime wedges, and hot sauce at the table.
