Carnitas
Michoacan braised pork slow-cooked until tender then crisped in its own fat — the king of taco fillings.
Total time
145 min
Prep
15 min
Cook
130 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
1.5kgpork shoulder, cut in large chunks
1orange, juiced and zested
1white onion, quartered
6 clovesgarlic
2 tspground cumin
1 tspdried oregano
2bay leaves
1 tspsalt
corn tortillasto serve
white onion and corianderto serve
Instructions
1
Place pork in a wide pot with onion, garlic, orange juice and zest, cumin, oregano and bay leaves.
2
Add just enough water to cover, bring to boil.
3
Simmer uncovered on medium heat about 2 hours until water evaporates.
4
Once water is gone the pork will start to fry in its own fat — turn pieces to brown all over.
5
Cook until pork is deeply golden and crispy at the edges.
6
Shred roughly with two forks.
7
Serve in warm corn tortillas with diced onion, coriander and salsa.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
978
Protein
95.7g
Fat
57.5g
Carbs
16.4g
Fiber
4.4g
Sodium
716mg
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