Street-Style Carnitas Tacos

Street-Style Carnitas Tacos

Slow-braised pork shoulder, crisped in its own fat, piled onto warm corn tortillas.

Total 3 hr 40 min Makes 8 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

Pork shoulder simmers low and slow with citrus and spices until fall-apart tender, then gets crisped under a broiler for browned, craggy edges. Piled onto warm corn tortillas with onion and cilantro, this is street-cart style carnitas built for weekend lunches or casual dinners with a stack of napkins nearby.

Ingredients

  • 3 pounds boneless pork shoulder, cut into 3-inch chunks
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1 white onion, quartered
  • 6 cloves garlic, smashed
  • 2 bay leaves
  • 1 orange, juiced, halves reserved
  • 2 limes, juiced
  • 1/2 cup lard
  • 2 cups chicken stock
  • 24 small corn tortillas
  • 1 cup white onion, finely diced
  • 1 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • 1/2 cup salsa verde

Method

  1. Season the pork chunks all over with salt, pepper, cumin, oregano, and cinnamon.

  2. Place the pork in a large Dutch oven or stock pot. Add the onion quarters, garlic, bay leaves, orange juice and squeezed orange halves, lime juice, and lard.

  3. Pour in the chicken stock, adding water if needed so the liquid comes about halfway up the pork.

  4. Bring to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until the pork is very tender and most of the liquid has reduced.

  5. Remove and discard the bay leaves, orange halves, and any large onion pieces. Using two forks, shred the pork directly in the pot, letting it crisp slightly in the remaining fat.

  6. Spread the shredded pork in a single layer on a rimmed baking sheet. Broil until the edges are browned and crisp, 5 to 8 minutes, watching closely and turning once.

  7. Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side, or wrap in foil and heat in a 300°F oven for 10 minutes.

  8. Double up two tortillas for each taco and top with crisped carnitas, diced onion, and chopped cilantro.

  9. Serve immediately with lime wedges and salsa verde on the side.

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    Street-Style Carnitas Tacos

    Pork shoulder simmers low and slow with citrus and spices until fall-apart tender, then gets crisped under a broiler for browned, craggy edges. Piled onto warm corn tortillas with onion and cilantro, this is street-cart style carnitas built for weekend lunches or casual dinners with a stack of napkins nearby.

    3 hr 40 min 8 servings 420 cal

    Ingredients

    • 3 pounds boneless pork shoulder, cut into 3-inch chunks
    • 1 tablespoon kosher salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cinnamon
    • 1 white onion, quartered
    • 6 cloves garlic, smashed
    • 2 bay leaves
    • 1 orange, juiced, halves reserved
    • 2 limes, juiced
    • 1/2 cup lard
    • 2 cups chicken stock
    • 24 small corn tortillas
    • 1 cup white onion, finely diced
    • 1 cup fresh cilantro, chopped
    • 2 limes, cut into wedges
    • 1/2 cup salsa verde

    Method

    1. 1

      Season the pork chunks all over with salt, pepper, cumin, oregano, and cinnamon.

    2. 2

      Place the pork in a large Dutch oven or stock pot. Add the onion quarters, garlic, bay leaves, orange juice and squeezed orange halves, lime juice, and lard.

    3. 3

      Pour in the chicken stock, adding water if needed so the liquid comes about halfway up the pork.

    4. 4

      Bring to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until the pork is very tender and most of the liquid has reduced.

    5. 5

      Remove and discard the bay leaves, orange halves, and any large onion pieces. Using two forks, shred the pork directly in the pot, letting it crisp slightly in the remaining fat.

    6. 6

      Spread the shredded pork in a single layer on a rimmed baking sheet. Broil until the edges are browned and crisp, 5 to 8 minutes, watching closely and turning once.

    7. 7

      Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side, or wrap in foil and heat in a 300°F oven for 10 minutes.

    8. 8

      Double up two tortillas for each taco and top with crisped carnitas, diced onion, and chopped cilantro.

    9. 9

      Serve immediately with lime wedges and salsa verde on the side.