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Pork Carnitas Tacos
Slow-braised and crisped pork shoulder — Mexico's answer to pulled pork in flour tortillas. Simmering the pork uncovered until the braising liquid fully evaporates lets the meat start frying in its own fat before it ever hits the oven.
Ingredients
Instructions
Combine pork, citrus juices, garlic, cumin, oregano, salt and pepper in a pot.
Add enough water to barely cover. Bring to a boil, then simmer uncovered 2 hours until liquid evaporates and pork is very tender.
Shred pork and spread in a single layer on a baking tray.
Roast at 220°C for 15 minutes, tossing once, until caramelised and crispy at the edges.
Serve in warm tortillas with diced onion, coriander and lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
