Pork Carnitas Tacos

Pork Carnitas Tacos
Pork Carnitas Tacos feature succulent pork shoulder marinated in citrus juices and spices, braised until tender, then crisped for a satisfying crunch. Assembled on corn tortillas, the pork is complemented by toppings like diced onions, chopped cilantro, and creamy avocado. Bursting with zesty and savory notes, these tacos offer a delightful balance of textures and tastes.

Approx times: Prep: 15 min - Marinating: 30 min+ - Cook: 4-6 hours
Ingredients
Serves 4
  • 2 lbs pork shoulder, trimmed of excess fat
  • 1 onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 orange, juiced
  • 1 lime, juiced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • 2 tbsp vegetable oil
  • Corn tortillas, for serving
  • Toppings: diced onions, chopped cilantro, salsa, sliced avocado, lime wedges
Directions
Marinate the Pork
  • In a large mixing bowl, combine the pork shoulder with the onion, garlic, orange juice, lime juice, cumin, oregano, chili powder, salt, and pepper.
  • Ensure that all the pork pieces are well coated with the marinade mixture. You can use your hands to massage the marinade into the meat for even distribution.
  • Cover the bowl with plastic wrap. Place it in the refrigerator to marinate for at least 30 minutes, or overnight for more intense flavor development.
Cook the Pork
  • In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
  • Once hot, add the pork shoulder pieces, along with any remaining marinade.
  • Sear the pork on all sides until it develops a golden-brown crust, about 5-7 minutes per side. This step helps to lock in the flavors and juices of the pork.
Braise the Pork
  • Reduce the heat to low to maintain a gentle simmer. Cover the pot securely with a lid.
  • Allow the pork to braise slowly in its own juices and the marinade for 4-6 hours. This low and slow cooking method ensures that the pork becomes tender and easily shreds with a fork.
  • Check the pork occasionally during the braising process, ensuring that there is enough liquid in the pot to keep the meat moist. Add a splash of water or orange juice if needed.
Shred the Pork
  • Once the pork is fork-tender and falls apart easily, carefully remove it from the pot and transfer it to a clean cutting board or large plate.
  • Use two forks to shred the pork into bite-sized pieces. Pull the pork apart along the natural grain of the meat, separating it into tender strands.
  • Discard any large pieces of fat or bone as you shred the pork. The shredded pork will soak up the flavorful juices from the braising liquid, enhancing its taste and tenderness.
Crisp the Pork (Optional)
  • Heat a large skillet or frying pan over medium-high heat. Add a small amount of vegetable oil to the pan.
  • Working in batches, add some of the pork to the skillet, spreading it into an even layer.
  • Allow the pork to crisp up and caramelize on the edges, stirring occasionally, for about 3-4 minutes per batch. This step adds a delicious textural contrast to the tender pork.
Assembly Time
  • Warm the corn tortillas in a dry skillet or microwave them until soft and pliable.
  • Spoon a generous portion of the pork carnitas onto each tortilla, distributing it evenly.
  • Top the pork with onions, cilantro, salsa, avocado, and a squeeze of fresh lime juice. These vibrant toppings add freshness and contrast to the rich flavors of the pork.