Crispy Pork Carnitas Tacos

What Ingredients Do You Need?

• 4 lbs Boneless pork shoulder, cut into 3-inch chunks
• 1 large Orange, quartered
• 1/4 cup Lime juice
• 1 White onion, quartered
• 8 Garlic cloves, smashed
• 2 Bay leaves
• 1 Cinnamon stick
• 1 tbsp Cumin
• 1 tbsp Dried oregano
• 2 tbsp Kosher salt
• 1/2 cup Lard or vegetable oil
• 24 Corn tortillas, warmed
• to taste Chopped white onion and cilantro, for serving

How Do You Make Crispy Pork Carnitas Tacos?

1. 1

   Season the pork

   Toss the pork chunks with salt, cumin, and oregano in a large Dutch oven.

2. 2

   Add aromatics

   Add the orange quarters, onion, garlic, bay leaves, cinnamon stick, lime juice, and lard. Add just enough water to barely cover the meat.

3. 3

   Braise low and slow

   Bring to a simmer over medium heat, then reduce to low and cook uncovered for 2.5 hours, stirring occasionally, until the pork is fork-tender and most of the liquid has evaporated.

4. 4

   Render and fry

   Once the liquid is nearly gone, the remaining fat will start to fry the meat directly in the pot. Let it cook another 15-20 minutes until edges turn golden.

5. 5

   Crisp under the broiler

   Spread the shredded pork on a sheet pan and broil for 4-5 minutes until the edges are deeply caramelized and crispy, watching closely to avoid burning.

6. 6

   Assemble tacos

   Pile the crispy carnitas onto warm corn tortillas and top with diced onion, cilantro, and a squeeze of fresh lime.