Carnitas Tacos
Slow-braised pork shoulder rendered until edges caramelize, then crisped for contrast and piled into warm tortillas with bright onion, cilantro, and a squeeze of orange. The result is juicy, crunchy carnitas that balance rich pork flavor with citrus and heat.
3 lb pork shoulder, cut into 2-inch cubes
2 tbsp salt
1 tsp black pepper, freshly ground
2 tbsp vegetable oil
2 tbsp lard
1 onion, quartered
4 clove garlic, peeled
1 orange, juiced, reserve the spent halves
1 lime, cut into wedges
2 bay leaf
1 tsp dried oregano
1 tsp ground cumin
1 cup chicken broth, low-sodium
1 cup water
12 corn tortilla
1 bunch cilantro, leaves chopped
1 white onion, finely diced
1 cup sour cream
1 tsp crushed red pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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