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Pork Carnitas Tacos

Name: Pork Carnitas Tacos
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 1000 g Pork Shoulder (boneless, in chunks); 4 cloves Garlic (crushed); 1 tsp Cumin Powder; 1 tsp Oregano (dried); 2 pieces Bay Leaf; 120 ml Orange Juice (freshly squeezed); 30 ml Lime Juice (freshly squeezed); 8 g Salt; 0.5 tsp Black Pepper (ground); 100 ml Water; 12 pieces Corn Tortillas; 100 g White Onions (finely diced); 15 g Coriander Leaf (finely chopped)

Pork shoulder braised with orange, lime and cumin, then shredded and broiled until the edges crisp. Start it about 4 hours before dinner.

Buy boneless pork shoulder and leave the fat on: it renders into the braise and keeps the shreds moist under the broiler. The pork is done when a fork pulls it apart with no resistance; if it still clings, give it more time before you shred it. Spread the shreds in a single layer so the edges crisp rather than steam, and watch the broiler closely, since the sugar in the orange juice browns fast. The leftover braising liquid is a good base for a pot of beans or rice.

Gluten-FreeDairy-FreeHigh-ProteinNut-Free

3 hr 30 minstart to table

15 min prep · 15 min cook · 3 hr hands-offServes4× 3 tacos780 kcal a serving

Cook · 3 hr 30 min

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Shredded pork carnitas with browned crisp edges piled on corn tortillas, topped with diced white onion and chopped coriander leaf.

Ingredients

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Method

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Storage

Fridge: Up to 3 days
Freezer: Up to 2 months

Cool the pork, then store it in a covered container in the refrigerator or freezer with a spoonful of the braising liquid. Thaw in the refrigerator and reheat in a skillet over medium heat until hot through and the edges crisp again. Keep the tortillas, onion and coriander leaf separate and warm the tortillas fresh.

Per serving

The numbers, if you want them.

780

Calories

48 g

Protein

39 g

Carbs

47 g

Fat

5 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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