Crispy Pork Carnitas Tacos
Good carnitas are defined by the contrast between the succulent, tender interior and the jagged, lacquered crust of the exterior. Avoid the trap of over-seasoning; keep the flavor profile focused on the richness of the pork.
Patience produces the crust.
The pork needs to break down completely in the oven before it can be crisped in a skillet. Do not rush the braise.
- Dutch oven with lid
- cast iron skillet
- tongs
- slotted spoon
What goes in.
- 4 lbpork shoulder, cut into 3-inch chunks
- 1 tbspkosher salt
- 2oranges, halved
- 1white onion, quartered
- 4garlic cloves, smashed
- 1 tspdried Mexican oregano
- 12corn tortillas
- 0.5 cupfinely diced white onion and cilantro mix
Hard-searing the shreds
After the meat is cooked, transfer it to a scorching hot cast iron skillet without adding extra oil. Let the edges sit undisturbed until they turn dark brown and feel crunchy to the touch.
The method.
Braise the pork
Preheat your oven to 300°F. Place the pork, salt, onion, garlic, and oregano in the Dutch oven. Squeeze the orange juice over the meat, then toss the rinds into the pot. Cover and cook for 3.5 to 4 hours, until the meat pulls apart with zero resistance.
Shred and separate
Use a slotted spoon to move the pork to a bowl. Discard the rinds, onion, and garlic. Shred the pork into large, uneven pieces. Reserve about half a cup of the rendered liquid from the pot.
Crisp in the skillet
Heat your cast iron skillet over high heat. Add a spoonful of the rendered fat and a portion of the shredded pork. Let it sit for 2-3 minutes, then toss. Drizzle with a little of the reserved liquid and continue searing until the edges are dark and rigid.
Assemble
Warm the tortillas directly over a gas flame for 10 seconds per side until they become pliable. Pile the crispy pork in the center and top with the raw onion and cilantro mixture.
Other turns to take.
Salsa Verde
Add a spoonful of roasted tomatillo salsa to cut through the richness of the rendered pork fat.
When it doesn't go to plan.
Do not crowd the skillet; if you have too much meat in the pan at once, it will steam rather than crisp.
Strain the remaining liquid in the pot and keep it in the fridge; it makes a base for beans or soups.
If the pork looks too dry after shredding, toss it with a small amount of the cooking liquid before hitting the skillet.
The ones that keep coming up.
Can I use a slow cooker for the pork?
Yes, cook it on low for 8 hours. The result is the same, though the braising liquid will be thinner, so you may need to reduce it on the stove before tossing it with the pork.
Why use corn tortillas instead of flour?
Corn tortillas hold up better under the weight of the crispy, heavy meat and their flavor balances the intensity of the pork.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe