Carnitas Tacos
I made the best carnitas tacos ever and I’d be remiss to not document them for all to enjoy.
There are no measurements, cooking is art, let’s get into it.
Ingredients
Pork Shoulder
Orange Juice
Beef Broth
Onion
Garlic
Dried Cilantro
Coriander
Garlic Powder
Onion Powder
Salt
Pepper
Corn Tortillas
Fresh Cilantro
Lime
Instructions
Sear the seasoned pork shoulder in a dutch oven, use preferred high smoke point oil.
Remove the meat from the pot and fry halved onions and garlic in the rendered pork fat.
Deglaze the pot with some orange juice (about 1/3 of total braising liquid) and add some beef broth.
Return the meat back to the pot, and fill with additional broth/water until the liquid covers 3/4 of the meat.
Pork shoulder simmering in broth with onions and herbs
Bring to a low boil on the stove top, and place into an oven at 375F.
Check the meat after 90 minutes to assess cooking speed. Adjust temperature if necessary, and continue to cook until the meat reaches desired tenderness.
To prepare the tacos, pan fry corn tortillas in skimmed pork fat from the meat. Flip continuously until the tortillas are hot and tender.
Add pork to the pan and cook until crispy, add the meat to the tortillas.
Carnitas taco with onion and cilantro.
Top with onion, cilantro and lime to taste
These tacos were unbelievably good. The key for me was to use a ton of salt and a ton of lime to balance out the extreme fattiness of the meat.
For me it was a 10/10 no doubts about it. Enjoy!
