Authentic Carnitas Tacos
Instructions
- 1
Season the pork chunks generously with salt, black pepper, cumin, oregano, and chili powder. Rub the spices into the meat and let sit for 10 minutes.
- 2
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches, sear the pork chunks on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.
- 3
Add the quartered onion and garlic cloves to the pot, sautéing for 2 minutes until fragrant.
- 4
Return all the pork to the pot. Add the orange juice, lime juice, and bay leaves. The liquid should come about halfway up the meat.
- 5
Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, stirring occasionally, until the pork is fork-tender and falling apart. Check periodically and add water if needed to prevent burning.
- 6
Once tender, remove the lid and increase heat to medium-high. Continue cooking, stirring occasionally, until most of the liquid evaporates and the pork begins to crisp in its own rendered fat, about 15-20 minutes.
- 7
Using two forks, shred the pork into bite-sized pieces. Continue cooking to achieve crispy, caramelized edges while keeping the inside tender and juicy.
- 8
Warm the corn tortillas on a dry skillet or directly over a gas flame until slightly charred and pliable, about 30 seconds per side.
- 9
Assemble tacos by placing a generous portion of carnitas on each tortilla. Top with diced white onion and fresh cilantro.
- 10
Serve immediately with lime wedges for squeezing over the top.
Chef's Note
"These carnitas are worth every minute of the slow braise—the citrus-infused pork becomes incredibly tender, then crisps beautifully when seared, creating those irresistible caramelized edges that make authentic carnitas unforgettable."
