Crispy Pork Carnitas Tacos

Name: Crispy Pork Carnitas Tacos
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 3 pound boneless pork shoulder (cut into 2-inch chunks); 2.5 teaspoon kosher salt; 1.25 teaspoon ground cumin; 1 teaspoon dried oregano; 0.5 teaspoon black pepper; 1 orange (large, juiced); 0.25 cup lime juice (fresh); 4 clove garlic (smashed); 0.5 cup lard; 2 Roma tomatoes (diced); 0.5 red onion (finely diced); 0.5 cup fresh cilantro (chopped); 1 jalapeño (small, seeded, minced); 2 can black beans (rinsed and drained); 0.25 cup water; 20 corn tortillas (small)

Flavorful, slow-braised pork carnitas are simmered until fall-apart tender, then crisped to perfection and served in warm corn tortillas with fresh pico de gallo and savory black beans for a vibrant and satisfying taco night.

Prep: 25 min
Cook: 3 hr
Total: 3 hr 25 min
Servings: 5
Cuisine: Mexican
Difficulty: Medium
Cost: $4.05/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

3 pound boneless pork shoulder (cut into 2-inch chunks)
2.5 teaspoon kosher salt
1.25 teaspoon ground cumin
1 teaspoon dried oregano
0.5 teaspoon black pepper
1 orange (large, juiced)
0.25 cup lime juice (fresh)
4 clove garlic (smashed)
0.5 cup lard
2 Roma tomatoes (diced)
0.5 red onion (finely diced)
0.5 cup fresh cilantro (chopped)
1 jalapeño (small, seeded, minced)
2 can black beans (rinsed and drained)
0.25 cup water
20 corn tortillas (small)

Instructions

Preheat oven to 300°F. In a large bowl, toss the pork shoulder chunks with 2 teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper until evenly coated.
Place the seasoned pork in a large Dutch oven or oven-safe pot. Pour in the orange juice, lime juice, and add the smashed garlic cloves. Add enough water to just cover the pork (about 2 to 3 cups, not specified in ingredients as it's a variable amount). Bring to a simmer over medium-high heat, then cover and transfer to the preheated oven.
Braise for 2 1/2 to 3 hours, or until the pork is fork-tender. Remove the pork from the liquid and shred it using two forks. Set aside the cooking liquid.
In a large skillet, heat 1/2 cup lard or vegetable oil over medium-high heat. Add the shredded pork in batches and fry until crispy and browned on the edges, about 5-7 minutes per batch. You can drizzle some of the reserved cooking liquid over the pork as it fries to keep it moist and add flavor. Remove crispy pork to a bowl.
While pork is braising and crisping, prepare the pico de gallo. In a medium bowl, combine diced Roma tomatoes, finely diced red onion, 1/2 cup chopped fresh cilantro, and minced jalapeño (if using). Season with 1/2 teaspoon kosher salt and a squeeze of fresh lime juice (from a lime not listed as separate ingredient). Mix well and set aside.
Prepare the black beans. In a small saucepan, combine rinsed and drained black beans with 1/4 cup water and 1/4 teaspoon ground cumin. Heat over medium-low heat until warmed through, about 5-7 minutes.
Warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
Serve the crispy pork carnitas in warm corn tortillas, topped with pico de gallo and a side of seasoned black beans.

Notes

Carnitas are excellent for meal prep; store pork separately from toppings. They can be reheated in a skillet to re-crisp.

Nutrition (per serving)

Calories: 955
Protein: 70.3 g
Carbohydrates: 44.9 g
Fat: 55.4 g
Fiber: 14.1 g
Sodium: 750 mg
Saturated Fat: 19.8 g
Sugar: 5.2 g
Cholesterol: 185 mg