Quick Weeknights · Mexican
Pork Carnitas Tacos
The pork is shredded after being cooked until tender and crisp. Serve it on warm tortillas with fresh garnishes.
Why This Works
The slow braise tenderizes the pork, while the final crisping step provides delightful textural contrast, a hallmark of great carnitas.
The Upgrade
Serve with a side of pickled red onions and a dollop of crema or sour cream for added tang and richness.
Chef's Secret
Michelin TechniqueDon't rush the final crisping stage; this is where the magic happens, transforming tender meat into irresistibly crispy bits.
Ingredients
Total time including resting: 35 min
Directions
Cut the pork shoulder into 2-inch chunks and place in a Dutch oven or heavy-bottomed pot.
Add the whole orange (pierced with a fork), half a white onion, 4 garlic cloves (smashed), dried oregano, bay leaves, and salt to the pot.
Pour in 2 cups of water. Bring to a simmer over medium-high heat.
5 minCover, reduce heat to low, and simmer for 2 hours, or until the pork is very tender.
120 minRemove pork from the pot, shred it using two forks, discarding any large pieces of fat or connective tissue.
5 minReturn the shredded pork to the pot with the cooking liquid. Increase heat to medium-high.
Simmer, stirring occasionally, until the liquid has mostly evaporated and the pork begins to crisp up around the edges, about 10-15 minutes.
15 minWhile the pork crisps, warm the corn tortillas in a dry skillet or over a low gas flame until pliable. Chop fresh cilantro.
3 minServe the crispy carnitas in warm tortillas, garnished with fresh cilantro.
Wine Pairing
Gamay
Red Wine
The BottleJean-Paul Brun Terres Dorées L'Ancien
The vibrant acidity and low tannins of a cru Beaujolais slice through the rich, rendered fat of the pork carnitas. Its red-fruit profile complements the acidity of lime and salsa without overpowering the delicate spices.
Nutrition per Serving
650
calories
45g
protein
30g
carbs
40g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Cucumber Radish Salad
Toss sliced cucumbers and radishes with lime juice and salt for a crisp, acidic crunch that cuts through the rich pork.
Ingredients
Directions
Combine the sliced cucumbers and shaved radishes in a chilled stainless steel mixing bowl.
Whisk the lime juice, olive oil, and sea salt in a small ramekin until emulsified.
Pour the dressing over the vegetables immediately before service to maintain structural integrity.
Toss gently with silicone-tipped tongs to ensure an even, light coating.
Garnish with the chopped cilantro and serve promptly to preserve the crisp, acidic texture.
Side Dish
Cilantro Lime Corn
Quickly sauté frozen corn with lime and cilantro to add a sweet, bright contrast to the savory taco meat.
Ingredients
Directions
Place a heavy-bottomed skillet over medium-high heat and melt the butter until foaming.
Add the corn in a single layer and sear undisturbed for 3 minutes to develop a light char.
Toss the corn and continue to sauté for 2 minutes until tender and vibrant.
Remove from heat immediately to preserve texture.
Fold in the fresh lime juice, kosher salt, and chili powder.
Garnish with chopped cilantro and serve promptly alongside the pork carnitas.
Member Reviews
How did it turn out?
Rate this recipe
Tastes like something you'd pay 30 dollars for at a restaurant.
Really enjoyed this. I'd add a touch more acid next time, but very solid.
Really enjoyed this. I'd add a touch more acid next time, but very solid.
Very approachable even for a beginner. Turned out great.
Great recipe — took me about 10 minutes longer than listed but worth it.