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Carnitas Tacos
Created by: Howcan Team
Ingredients
- 3 lbs pork shoulder, cut into 2-inch chunks
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 oranges, juiced
- 2 limes, juiced
- 1/2 cup cilantro, chopped
- 12 corn tortillas
- Toppings: diced onion, chopped cilantro, salsa, lime wedges
Instructions
- Preheat the oven to 325°F.
- In a large bowl, toss the pork chunks with salt, black pepper, and cumin until evenly coated.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear the pork chunks until browned on all sides. Remove and set aside.
- Add the onion and garlic to the Dutch oven and cook until softened, about 5 minutes.
- Return the pork to the Dutch oven and add the orange juice, lime juice, and dried oregano. Bring to a simmer.
- Cover the Dutch oven and transfer to the preheated oven. Cook for 2-3 hours, or until the pork is tender and easily shreds with a fork.
- Once the pork is cooked, remove from the oven and shred the meat using two forks. Toss the shredded pork with the cilantro.
- Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warm and pliable.
- Assemble the tacos by filling each tortilla with a generous portion of the carnitas. Top with diced onion, chopped cilantro, and salsa. Serve with lime wedges on the side.
- Enjoy your delicious carnitas tacos!
Carnitas Tacos have a rich history dating back to the state of Michoacán, Mexico. This traditional dish consists of succulent, slow-cooked pork, seasoned with aromatic spices and citrus, then shredded and served in warm corn tortillas. The origins of carnitas can be traced to the 1920s, where it was first prepared in the town of Uruapan. Today, the best carnitas tacos can be found in the bustling markets of Michoacán, where skilled chefs continue to honor the time-honored techniques of their ancestors. The key to perfect carnitas lies in the slow cooking process, allowing the pork to become tender and flavorful. For an authentic experience, seek out restaurants or street vendors in Mexico known for their expertise in crafting this beloved dish.
200 min
6
450 calories
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