Entree: Mexico – Michoacán – Carnitas Street Tacos (Braised and crisped pork tacos)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2.5 lb (1.1 kg) pork shoulder, cut into 2-inch (5 cm) cubes
- 2 tbsp (30 ml) lard or vegetable oil
- 1 cup (240 ml) water or low-sodium chicken broth
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1 medium onion, quartered
- 4 cloves garlic, crushed
- 1 bay leaf
- 1 tsp (4 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) ground cinnamon or 1 small cinnamon stick
- 12–16 small corn tortillas
- 1 small white onion, finely diced
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges

Instructions

1. Heat lard or oil in a large heavy pot over medium-high heat; add pork cubes in batches and brown on all sides, about 6–8 minutes per batch, then return all pork to pot.
2. Add water or broth, orange juice, lime juice, quartered onion, garlic, bay leaf, salt, pepper, and cinnamon; bring to a simmer, reduce heat to low, cover, and cook gently until pork is tender and shreds easily, about 1.5–2 hours.
3. Remove pork pieces to a baking sheet and shred with two forks, discard bay leaf and large onion pieces; skim excess fat from cooking liquid and reserve 2–3 tbsp (30–45 ml) fat.
4. Heat oven broiler (or a hot skillet). Toss shredded pork with reserved fat, spread in a single layer on the baking sheet, and broil or pan-fry until edges are crisped, 5–8 minutes, turning once.
5. Warm tortillas, assemble carnitas, top with diced onion, chopped cilantro, and a squeeze of lime; serve hot.