Pork shoulder slow-cooked until fall-apart tender, then pan-fried until the edges crisp and caramelize.
Lard is traditional. Vegetable oil works but less flavor. Save the braising liquid-it's liquid gold for rice or beans.
Carnitas keep 5 days refrigerated, reheat in skillet with some braising liquid.
Ingredients
Scale
Measurement units
- 4 lb boneless pork shoulder
- ½ cup lard (or vegetable oil)
- 1 whole orange, juiced
- 6 cloves garlic cloves, peeled
- 1 medium white onion, quartered
- 1 tbsp salt
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
Ingredients
Scale
Measurement units
- 4 lb boneless pork shoulder
- ½ cup lard (or vegetable oil)
- 1 whole orange, juiced
- 6 cloves garlic cloves, peeled
- 1 medium white onion, quartered
- 1 tbsp salt
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
Instructions
Prep the pork
Cut pork shoulder (4 lb) into 2-inch chunks.
Season generously with salt (1 tbsp), cumin (1 tsp), and oregano (1 tsp).
Equipment: cutting board, knife
Braise until tender
Place seasoned pork in Dutch oven. Add lard (½ cup), juice of orange juice (1 whole), garlic (6 cloves), and onion (1 medium).
Add water to come halfway up the pork. Bring to a simmer over medium-high heat.
Cover and cook on low until pork shreds easily.
Equipment: Dutch oven or heavy pot
Shred the meat
Transfer pork to a sheet pan, reserving the braising liquid.
Shred pork with two forks into bite-sized pieces.
Equipment: sheet pan, two forks
Crisp until golden
Spoon a few tablespoons of reserved braising liquid over the shredded pork.
Broil until edges are crispy and browned.
Toss pork, add more braising liquid, and broil again if a crispier result is desired.
Equipment: sheet pan, broiler
Build the tacos
Serve carnitas with warm tortillas, salsa, cilantro, diced onion, and lime wedges.
Tomorrow's Meal
Crispy Carnitas Tacos with Charred Onions
Shredded leftover carnitas crisped in a hot skillet, served in warm tortillas with caramelized onions and fresh toppings
You'll need to pick up:
Corn or flour tortillasWhite onionsFresh cilantroLime wedgesDiced tomatoesSliced radishes
Quick overview:
- 1.Slice leftover carnitas into thin pieces or leave in chunks
- 2.Heat 2 tablespoons lard or oil in skillet over medium-high heat
- 3.Fry carnitas 4-5 minutes until edges are crispy and charred
- 4.Warm tortillas in a dry skillet until pliable
- 5.Sauté thinly sliced onions in same skillet until golden and caramelized
- 6.Assemble tacos with carnitas, onions, cilantro, tomatoes, radishes, and lime
Before you cook
Cook notes
- • Lard is traditional. Vegetable oil works but less flavor.
- • Save the braising liquid-it's liquid gold for rice or beans.
- • Carnitas keep 5 days refrigerated, reheat in skillet with some braising liquid.
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