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Pork Carnitas Tacos
Mexican

Pork Carnitas Tacos

Pork simmered in orange and cumin, then crisped under high heat so the edges shatter. Onion and cilantro, nothing else.

Total
55 min
Prep
10 min
Cook
45 min
Serves
4
  • comfort
  • meal-prep

Ingredients

For 4 servings

  • pork shoulder24 oz
  • corn tortillas12 piece
  • orange1¼ piece
  • white cabbage8 oz
  • red onion1¼ piece
  • lime1¼ piece
  • garlic8 clove
  • ground cumin4 tsp
  • dried oregano2 tsp
  • fresh cilantro12 sprig
  • olive oil2 tbsp
  • salt2 tsp

You'll need

pot · skillet · bowl

Method

  1. Cut the pork into large chunks and season them hard with salt.

    5 min · prep

  2. Brown the pork in oil on all sides in a heavy pot.

    8 min · fry

  3. Add orange juice, garlic, cumin, oregano and water to half-cover.

    3 min · prep

  4. Simmer covered until the pork pulls apart with a fork.

    35 min · simmer

  5. Shred the pork roughly and boil off any liquid left in the pot.

    5 min · simmer

  6. Crisp the shredded pork in its own fat without stirring much.

    6 min · fry

  7. Shred the cabbage and finely dice the red onion.

    5 min · prep

  8. Warm the tortillas in a dry pan until soft and blistered.

    4 min · fry

  9. Fill with pork, cabbage, onion, cilantro and a squeeze of lime.

    3 min · rest

Serving suggestion

Leave the pork alone while it crisps — stirring stops the edges catching.

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