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Carnitas Taco Recipe

Name: Taconetas Carnitas Taco Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs pork shoulder (bone-in or boneless, cut into 2" cubes); 2 cups lard (or neutral oil/pork fat); 1 unit orange (juiced); 1 unit lime (juiced); 6 unit garlic cloves (peeled, smashed); 3 unit bay leaves; 2 tsp dried oregano; 1 tsp ground cumin; 2 tbs kosher salt; 1 tsp black pepper (freshly ground); 1 cup water (if needed to barely cover); 3 unit ripe avocados (peeled, pitted); 1 unit lime (juiced); 0.5 unit small white onion (finely minced); 1 unit jalapeño (seeded and minced, optional); 2 tbs cilantro (finely chopped); 1 tsp kosher salt; 0.5 tsp black pepper; 2 unit carrots (peeled, julienned); 2 cups white cabbage (thinly sliced); 1 unit white onion (thinly sliced); 1 cup white vinegar; 1 cup water; 1 tsp sugar; 1 tsp kosher salt; 1 unit bay leaf; 1 tsp black peppercorns; 1 unit optional: jalapeño slices; 2 cups store-bought chicharrón or pork rinds (broken into bite-size); 1 tsp hot sauce (optional)

Inspired by Taconeta

Time3h 30m

Serves6

Pork shoulder confit, guacamole, escabeche, chicharron.

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Ingredients

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Pork Carnitas (confit)

3 lbs pork shoulder (bone-in or boneless, cut into 2" cubes)

2 cups lard (or neutral oil/pork fat)

1 unit orange (juiced)

1 unit lime (juiced)

6 unit garlic cloves (peeled, smashed)

3 unit bay leaves

2 tsp Dried oregano

1 tsp Ground cumin

2 tbs kosher salt

1 tsp black pepper (freshly ground)

1 cup water (if needed to barely cover)

Guacamole

3 unit ripe avocados (peeled, pitted)

1 unit lime (juiced)

1/2 unit small white onion (finely minced)

1 unit jalapeño (seeded and minced, optional)

2 tbs cilantro (finely chopped)

1 tsp kosher salt

1/2 tsp black pepper

Escabeche (pickled vegetables)

2 unit carrots (peeled, julienned)

2 cups white cabbage (thinly sliced)

1 unit white onion (thinly sliced)

1 cup white vinegar

1 cup water

1 tsp sugar

1 tsp kosher salt

1 unit bay leaf

1 tsp black peppercorns

1 unit optional: jalapeño slices

Chicharrón (crispy pork rind garnish)

2 cups store-bought chicharrón or pork rinds (broken into bite-size)

1 tsp hot sauce (optional)

Assembly & Toppings

12 unit corn tortillas (6"), warmed

1/2 cups fresh cilantro (chopped)

1/2 unit white onion (finely chopped)

2 unit Lime wedges

0 to taste salt (for seasoning to taste)

Method

Pork Carnitas (confit)

Prepare pork

Pat pork shoulder cubes dry with paper towels. Season evenly with 2 tablespoons kosher salt, 1 teaspoon black pepper, dried oregano and ground cumin. Place smashed garlic and bay leaves alongside the meat in a heavy, oven-safe pot or Dutch oven.

Add fat and liquid

Pour lard (or fat) into the pot so it comes about 3/4 up the sides of the pork pieces. If your pot is small or the fat is insufficient, add up to 1 cup water to ensure pieces are partially submerged. Add the orange and lime juice over the meat (this adds aroma and a touch of acidity).

Slow-cook (stovetop or oven)

Bring fat to a gentle simmer over medium heat on the stovetop, then cover and transfer to a preheated 300°F (150°C) oven. Alternatively, keep on the stovetop at the lowest simmer with a tight-fitting lid. Cook until pork is very tender and easily shredded, about 2.5 to 3 hours.

Shred and crisp

Remove pork pieces from fat with tongs and transfer to a rimmed sheet pan. Using two forks, shred the meat into bite-size pieces, removing large bits of fat or bone. Increase oven to 425°F (220°C). Spread shredded pork in an even layer, spoon some of the reserved cooking fat over the top, and roast 15–20 minutes until edges brown and crisp. For extra crispness, toss and roast an additional 5–10 minutes.

Rest

Let the carnitas rest 5 minutes before using in tacos. Keep warm.

Guacamole

In a medium bowl, scoop avocado flesh and mash lightly with a fork until you have a chunky texture. Stir in lime juice to prevent browning. Add minced onion, jalapeño if using, chopped cilantro, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Cover tightly with plastic press directly on the surface or keep refrigerated until assembly.

Escabeche (pickled vegetables)

Place julienned carrots, sliced cabbage, sliced onion and jalapeño slices (if using) into a clean jar or heatproof bowl. In a small saucepan combine white vinegar, water, sugar, 1 teaspoon kosher salt, bay leaf and peppercorns; bring to a gentle simmer until sugar and salt dissolve, about 2–3 minutes. Pour the hot pickling liquid over the vegetables so they are fully submerged. Let cool to room temperature, then refrigerate at least 1 hour before serving (best after 4–24 hours).

Chicharrón (crispy pork rind garnish)

If using store-bought chicharrón, break into bite-size pieces. Optionally toss with a teaspoon of hot sauce for a subtle kick. If you have fresh pork skin and want to crisp it yourself, bake or fry according to your chosen method until light and crunchy. Keep at room temperature to maintain crispness.

Assembly & Serving

Warm corn tortillas on a cast-iron skillet or comal for 20–30 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a clean towel to stay warm.

To assemble each taco: place 2–3 tablespoons of shredded carnitas on the warmed tortilla. Add a small spoonful of guacamole (about 1 tablespoon), a few tablespoons of escabeche vegetables, some chopped white onion and cilantro, and a couple pieces of chicharrón for crunch. Finish with a squeeze of lime and a pinch of salt to taste.

Serve immediately with extra lime wedges, reserved escabeche, and hot sauce on the side.