Pork Carnitas Tacos
Pork shoulder slow-cooked in orange, lime, cumin and bay, then crisped under the grill. Warm corn tortillas, pickled onion, coriander, a margarita in the other hand.
Servings: 6 people
Calories: 520kcal
Ingredients
- 1.8 kg pork shoulder, boneless, cut into 5cm chunks
- 2 tsp flaky salt
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 brown onion, quartered
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 orange, juiced, shells kept
- 2 limes, juiced
- 250 ml water or stock
- 20 small corn tortillas, to serve
- pickled red onion, fresh coriander, lime wedges, to serve
Instructions
- Preheat oven to 150 C fan. Toss pork with salt, cumin, oregano and paprika.
- Arrange pork in a heavy casserole. Add onion, garlic, bay, squeezed orange shells, orange juice, lime juice and water.
- Cover tightly and braise for 2.5 to 3 hours until the pork is pull-apart tender.
- Transfer pork to a lined baking tray. Shred roughly with two forks. Drizzle with some of the strained braising liquid to keep it moist.
- Turn oven to 220 C fan. Roast the shredded pork for 15 to 20 minutes until the edges are crisp and golden, tossing once.
- Char tortillas briefly over a flame or in a dry pan. Fill with carnitas, pickled onion, coriander and a squeeze of lime.
Notes
Leftovers are better on day two. Keep them in their juice, crisp up fresh portions under the grill each time.
Nutrition
Serving: 1g | Calories: 520kcal | Carbohydrates: 38g | Protein: 46g | Fat: 32g | Saturated Fat: 11g | Sodium: 920mg | Fiber: 5g | Sugar: 4g