Beef & Pork
Pork Carnitas Tacos
Braising the pork low and slow in its own fat, then broiling it at the end, is what gives carnitas its signature two textures — tender inside, crisp and browned outside.
Ingredients
- 3 lbs pork shoulder, cubed
- 1 onion, quartered
- 4 cloves garlic
- 1 orange, halved
- 2 tsp cumin
- 1 tsp dried oregano
- 2 cups water
- salt to taste
- corn tortillas for serving
Method
- 1
Combine pork, onion, garlic, orange (juice squeezed in, then the halves added too), cumin, oregano, salt, and water in a large pot.
- 2
Bring to a simmer, then cover and cook on low heat 2.5-3 hours until the pork is completely fork-tender and most of the liquid has reduced away.
- 3
Remove and discard the orange halves. Shred the pork with two forks directly in the remaining fat and juices.
- 4
Spread the shredded pork on a sheet pan and broil 5-7 minutes, until the edges turn crisp and browned — this final broil, after the slow braise, is what gives carnitas its signature contrast of tender interior and crisp, caramelized edges.
- 5
Serve in warm corn tortillas.