Classic Carnitas Tacos Recipe
Three homemade corn tortilla with carnitas, cilantro and onions.
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Ingredients
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Tortillas
Carnitas
Toppings
Method
Tortillas
- 1
Prepare the Dough
In a mixing bowl, combine the corn masa harina, water, and salt. Mix until a dough forms. The dough should be moist but not sticky. If it's too dry, add a little more water.
- 2
Shape the Tortillas
Divide the dough into 6 equal portions. Roll each portion into a ball and flatten it using a tortilla press or rolling pin into thin circles.
- 3
Cook the Tortillas
Heat a griddle or skillet over medium-high heat. Cook each tortilla for about 1 minute on each side, until lightly browned and cooked through. Keep warm in a clean kitchen towel.
Carnitas
- 4
Prepare the Pork
Cut the pork shoulder into large chunks and place them in a slow cooker.
- 5
Add the Marinade
In a bowl, mix the orange juice, minced garlic, cumin, oregano, salt, black pepper, and bay leaves. Pour this mixture over the pork in the slow cooker.
- 6
Cook the Carnitas
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shredded.
- 7
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it with two forks. Discard any excess fat and bay leaves.
- 8
Crisp the Carnitas (Optional)
For extra texture, you can spread the shredded pork on a baking sheet and broil it in the oven for 10 minutes until crispy.
Assembly
- 9
- 10
Serve
Serve the tacos with lime wedges on the side for squeezing over the top.
