Tacos de Carnitas

Slow-cooked pork simmered in its own fat and orange juice, then crisped until golden and tender.

TIME BREAKDOWN
Prep: 20 min
Cook: 3h
Total: 3 hours 20 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1.5kg boneless pork shoulder, cut into 5cm chunks
  • 1 tsp fine salt
  • 1 tsp black pepper
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 6 cloves garlic, peeled
  • 1 white onion, quartered
  • Juice of 2 oranges
  • Juice of 2 limes
  • 250g lard or 250ml vegetable oil
  • 18 small corn tortillas
  • 1 small white onion, finely chopped
  • Small bunch fresh coriander, chopped
  • Salsa verde, to serve
  • 2 limes, cut into wedges

Method

  1. Preheat the oven to 160°C (140°C fan). Season the pork with the salt, pepper, oregano and cumin.

  2. Place the pork in a large heavy casserole with the bay leaves, garlic, onion, orange juice, lime juice and lard. Add a little water if the pork is not just covered.

  3. Bring to a gentle simmer on the hob, cover and cook in the oven for 2 hours 30 minutes until the meat falls apart.

  4. Lift the pork out with a slotted spoon and shred roughly. Spread on a baking tray and spoon over a few tablespoons of the cooking fat.

  5. Grill under a hot grill for 8 to 10 minutes, turning once, until the edges are crisp and golden.

  6. Warm the tortillas in a dry pan. Fill with carnitas, chopped onion and coriander and serve with salsa verde and lime wedges.