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Pork Carnitas Tacos
Created by: Howcan Team
Ingredients
- 3 lbs pork shoulder, cut into 2-inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno, seeded and chopped
- 1 orange, juiced
- 2 cups chicken broth
- 12 corn tortillas
- Toppings: chopped onion, cilantro, salsa, lime wedges
Instructions
- Preheat the oven to 325°F.
- In a large Dutch oven, heat the vegetable oil over medium-high heat.
- Season the pork shoulder pieces with salt, black pepper, cumin, and dried oregano.
- Working in batches, sear the pork pieces on all sides until browned. Remove and set aside.
- In the same pot, add the chopped onion, minced garlic, and jalapeno. Cook until softened, about 5 minutes.
- Return the seared pork to the pot. Add the orange juice and chicken broth. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Cook for 2.5 to 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.
- Heat a skillet over medium heat and warm the corn tortillas for about 30 seconds on each side.
- Assemble the tacos by filling each tortilla with the shredded pork carnitas. Top with chopped onion, cilantro, and salsa. Serve with lime wedges on the side.
- Enjoy your delicious pork carnitas tacos!
Pork Carnitas, a beloved Mexican dish, has a rich history dating back to the state of Michoacán. Traditionally, it involves simmering pork in lard until tender, then roasting it to achieve a crispy exterior. This results in succulent, flavorful meat that's perfect for filling tacos. In recent years, renowned chefs like Rick Bayless and Diana Kennedy have popularized this dish in the United States, with restaurants like La Taqueria in San Francisco and Los Tacos No. 1 in New York City serving up exceptional versions. The key to perfect Pork Carnitas tacos lies in the slow cooking process and the use of traditional Mexican spices like cumin, oregano, and citrus. For an alternative method, consider using a slow cooker to achieve similarly delicious results.
200 min
6 servings
450 calories
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