Tacos de Carnitas (shredded pork)
Carnitas served with corn tortillas might be the best thing that ever happened to a piece of pork shoulder. The shredded meat makes this Mexican recipe rich and succulent. I serve them with sour cream, guacamole and salsa.
Servings 6 servings
Ingredients
- 1 ½ pounds pork shoulder cut into large pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder or smoked paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon dried oregano
- 2 tablespoons of cooking oil
- 3 garlic cloves peeled and halved
- 2 oranges
- 6 corn tortillas
- 1 cup chopped onion
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 350°F (180°C).
- Mix ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon ground cumin, ¼ teaspoon chili powder, ¼ teaspoon ground corianderand ¼ teaspoon dried oregano in a small bowl. Coat each piece of 1 ½ pounds pork shoulder on all sides.
- Heat 2 tablespoons of cooking oil in a frying pan or skillet and brown the pork at high temperature on all sides for about 2 minutes, or until it's seared outside (crisp crust) while the meat remains raw inside.
- Transfer the pork to a roasting pan where the pork pieces fit snugly. Add 3 garlic cloves halved in between.
- Squeeze 1 orange and pour the orange juice over the meat. Cut the remaining 1 orange into pieces and scatter them around the pork. Add a little more water to barely cover the pork.
- Cover the pan with foil and roast in the oven for about 2 hours, turning it around a few times. If after 2 hours the pork shoulder is not as soft as you want it to be (it will depend on how large the pieces are), you can cook it more.
- Remove from the oven, remove the foil and transfer the pork to a plate, reserving the pan juices. Using two forks, shred the pork pieces right there in the pan. Transfer the juices to a saucer or jar.
- Lightly fry 6 corn tortillas on both sides, brushing them a little with the roasting juices.
- Place 3-4 tablespoons of pulled pork on half of the tortilla and moisten with some of the remaining roasting juices. Don't be tempted to pile on too much shredded pork or it will be difficult to bite into the taco.
- Top the tacos with 1 cup chopped onion and 2 tablespoons chopped fresh cilantro, dividing evenly. Squeeze over 2 tablespoons lime juice. Fold in half and arrange on a serving platter.
- Serve surrounded by one or several of the following: remaining sauce, sour cream, black beans, avocado slices, salsa or tomato, lime wedges and fresh cilantro.
Notes
Taco spice seasoning: use 2 teaspoons instead of the spices in the ingredients.
If making the components ahead, store them before assembling the tacos. Keep the carnitas, tortillas, and toppings in separate containers to maintain freshness and prevent sogginess.
Alternative ways of cooking the pork: use a slow cooker or a large Dutch oven and proceed according to the manufacturer's instructions.