Up until now, beef tongue tacos were the only taco I’d made—but with a taco party on the horizon, I knew I had to expand my repertoire. Hence, unlocking the classic, carnitas.
The secret weapon to carnitas is the freshly squeezed orange juice, IMO. It not only balances out the pork fat but also adds a refreshing flavor. What’s more surprising is that I did not add one drop of water, yet the pork shoulder released so much natural juice that it practically braised and bathed itself in a flavorful stew over 6 hours.
INGREDIENTS
- 2 lb pork shoulder (boneless, skinless)
- 6–7 garlic cloves, smashed
- 2 tsp chili powder
- ½ tbsp dried oregano
- ½ tbsp ground cumin
- 1½ yellow onions, finely minced (divided)
- 1 jalapeño or serrano, finely minced (deseeded if you prefer mild)
- 1 tsp salt (plus more to taste)
- 1 tsp black pepper
- 2 bay leaves
- 1-2 cinnamon sticks
- Juice of 1 orange
INSTRUCTIONS
1. In a small bowl, combine the dry ingredients and rub the mix all over the pork shoulder, let it marinate for at least 30 minutes (or overnight for deeper flavor).
- 2 tsp chili powder
- ½ tbsp oregano
- ½ tbsp cumin
- 1 tsp salt
- 1 tsp black pepper
2. While the pork marinates, mince 1½ onions and 1 jalapeño or serrano. Juice the orange
3. Place the pork, garlic, onion, jalapeño, bay leaves and cinnamon sticks, and orange juice into a Dutch oven. No need to add water—the pork will release plenty of its own juices. Bring to a boil over high heat then reduce to medium-low heat. Cover and let it cook for 6–7 hours, checking occasionally to prevent burning or drying out. Add more salt to taste, if needed
4. Shred the pork into bite-sized pieces
5. In a non-stick pan, heat a spoonful of the rendered pork fat from the Dutch over over medium heat and stir fry the remaining ½ onion and sauté until golden and caramelized
6. Stir in the shredded pork and cook until the edges get beautifully crispy
7. Warm up some tortillas and assemble your tacos:
- A generous spoonful of crispy carnitas
- Fresh cilantro, diced onions, salsa verde, guacamole, or lime juice—your toppings, your rules.
RESOURCES: here
