Tacos De Carnitas
Savor the bold and authentic flavors of Mexico with these irresistible Tacos de Carnitas, a true fiesta for your taste buds! Tender chunks of pork shoulder are slow-cooked to perfection in a fragrant mixture of orange juice, lime juice, garlic, and spices, then broiled until irresistibly crispy on the edges. Nestled into warm corn tortillas and topped with fresh cilantro, diced onion, and a zesty squeeze of lime, these tacos are a perfect blend of rich, savory, and citrusy flavors. Ideal for family dinners or taco night with friends, this recipe combines the art of slow-cooking with a quick broiler technique to deliver restaurant-quality results at home. Whether you're a seasoned taco lover or new to Mexican cuisine, these Tacos de Carnitas will quickly become a favorite.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless)
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 4 cloves Garlic cloves, minced
- 1 cup Orange juice (freshly squeezed)
- 0.25 cup Lime juice (freshly squeezed)
- 1 cup Chicken broth
- 2 Bay leaves
- 12 Corn tortillas
- 0.5 cup Chopped cilantro
- 0.5 cup Diced white onion
- 4 Lime wedges
- 2 tablespoons Vegetable oil
Instructions
Trim any excess fat from the pork shoulder and cut it into large chunks, about 2-3 inches in size.
Season the pork chunks generously with salt, black pepper, ground cumin, and dried oregano. Ensure each piece is well coated.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Sear the pork chunks in batches, ensuring every side develops a golden-brown crust. Remove the pork and set it aside.
Reduce the heat to medium and add the minced garlic. Stir for about 30 seconds until fragrant, being careful not to burn it.
Deglaze the pot by adding orange juice, lime juice, and chicken broth, scraping up any browned bits from the bottom.
Return the seared pork to the pot, ensuring the liquid covers about half of the meat. Add the bay leaves.
Bring the mixture to a simmer, then lower the heat, cover the pot, and let it cook gently for about 2-2.5 hours, turning the pork occasionally, until it is tender and easily shreddable.
Once the pork is done, preheat your oven broiler to high. Transfer the pork to a baking sheet, shredding it into bite-sized pieces with two forks.
Drizzle some of the cooking liquid over the shredded pork to keep it moist, then broil for 5 minutes, or until the edges turn crispy and golden brown.
While the pork broils, warm the corn tortillas on a skillet or directly over a gas flame for a few seconds on each side until pliable.
Assemble the tacos by placing a generous portion of the crispy carnitas on each tortilla. Top with chopped cilantro, diced onion, and a squeeze of lime juice.
Serve immediately with lime wedges on the side. Enjoy your Tacos De Carnitas!
Nutrition Facts
Calories |
6262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.0 g | 501% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 5764 mg | 251% | |
| Total Carbohydrate | 319.3 g | 116% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 32.7 g | ||
| Protein | 366.6 g | 733% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 932 mg | 72% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 7000 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
