Pork Carnitas Tacos with Sauce, Cilantro, and Red Onion

Pork Carnitas Tacos with Sauce, Cilantro, and Red Onion

Slow-braised pork shoulder shreds into tender, crispy-edged carnitas for tacos.

Total 3 hr 45 min Makes 8 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Nut free

Pork shoulder simmers low and slow with citrus and spices until fall-apart tender, then gets crisped under a broiler for browned, crackly edges. Piled into warm tortillas with a tangy homemade red salsa, fresh cilantro, and diced red onion, these tacos work well for weeknight dinners or casual gatherings.

Ingredients

  • 4 pounds boneless pork shoulder, trimmed and cut into 3-inch chunks
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon chili powder
  • 1 white onion, quartered
  • 6 cloves garlic, smashed
  • 2 bay leaves
  • 1 orange, halved
  • 2 limes, halved
  • 1 cup chicken broth
  • 2 tablespoons lard
  • 16 corn tortillas
  • 1 cup red salsa
  • 1 cup fresh cilantro leaves, chopped
  • 1/2 cup red onion, diced
  • 2 limes, cut into wedges, for serving

Method

  1. Season the pork chunks all over with kosher salt, black pepper, cumin, oregano, and chili powder.

  2. Place the seasoned pork in a large Dutch oven or stock pot with the quartered onion, garlic, and bay leaves.

  3. Squeeze the orange and lime halves over the pork, then drop the spent rinds into the pot. Pour in the chicken broth.

  4. Bring the liquid to a simmer over medium-high heat, then reduce heat to low, cover, and cook until the pork is fork-tender and shreds easily.

  5. Remove the pork from the pot with tongs or a slotted spoon, discarding the bay leaves and citrus rinds. Let the pork rest on a cutting board for 10 minutes.

  6. Shred the pork into bite-sized pieces using two forks, discarding any large pieces of fat.

  7. Strain the cooking liquid and reserve 1 cup; discard the onion solids.

  8. Heat the lard in a large skillet over medium-high heat. Add the shredded pork in a single layer, working in batches if needed, and pour in a few tablespoons of the reserved cooking liquid.

  9. Cook the pork undisturbed until the bottom is crisped and browned, then flip and crisp the other side.

  10. Transfer the crisped carnitas to a platter and keep warm.

  11. Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side, or wrap in foil and heat in a 350°F oven for 10 minutes.

  12. Fill each tortilla with a portion of carnitas, then top with red salsa, chopped cilantro, and diced red onion.

  13. Serve the tacos immediately with lime wedges on the side.

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    Pork Carnitas Tacos with Sauce, Cilantro, and Red Onion

    Pork shoulder simmers low and slow with citrus and spices until fall-apart tender, then gets crisped under a broiler for browned, crackly edges. Piled into warm tortillas with a tangy homemade red salsa, fresh cilantro, and diced red onion, these tacos work well for weeknight dinners or casual gatherings.

    3 hr 45 min 8 servings 420 cal

    Ingredients

    • 4 pounds boneless pork shoulder, trimmed and cut into 3-inch chunks
    • 1 tablespoon kosher salt
    • 1 teaspoon black pepper
    • 1 tablespoon ground cumin
    • 1 tablespoon dried oregano
    • 1 teaspoon chili powder
    • 1 white onion, quartered
    • 6 cloves garlic, smashed
    • 2 bay leaves
    • 1 orange, halved
    • 2 limes, halved
    • 1 cup chicken broth
    • 2 tablespoons lard
    • 16 corn tortillas
    • 1 cup red salsa
    • 1 cup fresh cilantro leaves, chopped
    • 1/2 cup red onion, diced
    • 2 limes, cut into wedges, for serving

    Method

    1. 1

      Season the pork chunks all over with kosher salt, black pepper, cumin, oregano, and chili powder.

    2. 2

      Place the seasoned pork in a large Dutch oven or stock pot with the quartered onion, garlic, and bay leaves.

    3. 3

      Squeeze the orange and lime halves over the pork, then drop the spent rinds into the pot. Pour in the chicken broth.

    4. 4

      Bring the liquid to a simmer over medium-high heat, then reduce heat to low, cover, and cook until the pork is fork-tender and shreds easily.

    5. 5

      Remove the pork from the pot with tongs or a slotted spoon, discarding the bay leaves and citrus rinds. Let the pork rest on a cutting board for 10 minutes.

    6. 6

      Shred the pork into bite-sized pieces using two forks, discarding any large pieces of fat.

    7. 7

      Strain the cooking liquid and reserve 1 cup; discard the onion solids.

    8. 8

      Heat the lard in a large skillet over medium-high heat. Add the shredded pork in a single layer, working in batches if needed, and pour in a few tablespoons of the reserved cooking liquid.

    9. 9

      Cook the pork undisturbed until the bottom is crisped and browned, then flip and crisp the other side.

    10. 10

      Transfer the crisped carnitas to a platter and keep warm.

    11. 11

      Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side, or wrap in foil and heat in a 350°F oven for 10 minutes.

    12. 12

      Fill each tortilla with a portion of carnitas, then top with red salsa, chopped cilantro, and diced red onion.

    13. 13

      Serve the tacos immediately with lime wedges on the side.