150 minutes
Delicious, savory pork carnitas served on warm corn tortillas and garnished with cilantro, onion, and salsa.
Pork Shoulder, trimmed and cubed
0 lb
0.25 strips
Garlic Clove, minced
each
Large Onion, chopped
each
teaspoons
each
each
Dried Oregano Leaves, crushed
teaspoons
teaspoons
Ground Cloves
teaspoons
Corn Tortillas, warmed
each
Cilantro, chopped
to taste
Salsa
to taste
1. Prepare Pork
Trim any thick fat from the pork shoulder and cut the meat into 1-inch cubes. Place the cubed pork into a large pot.
2. Add Ingredients
Add enough water to cover the pork by about 2 inches. Alongside the pork, add the strips of orange zest, minced garlic, chopped onion, crushed red pepper flakes, cinnamon stick, bay leaves, oregano, kosher salt, and ground cloves.
3. Simmer Pork
Bring the pot to a boil over medium-high heat. Once it reaches a boil, reduce the heat to a simmer. Skim off any scum that rises to the surface. Allow the pork to simmer uncovered for about 1.5 hours, until the meat is very tender and can be easily shredded with a fork.
4. Season and Cook
Season the pork with additional salt if needed and continue to cook until the water has evaporated. This should take about 30 minutes. As the water evaporates, the flavors will concentrate and the pork will begin to fry slightly in its own fat. Stir occasionally to ensure it doesn’t stick to the pot or burn.
5. Crisp Pork
If you prefer the pork to be a bit crispier, you can cook it a little longer until it reaches your desired texture. Once the water has evaporated and the meat starts to brown and crisp, remove the bay leaves and the cinnamon stick from the pot.
6. Assemble Tacos
To assemble the tacos, spoon the carnitas onto the warmed corn tortillas. Top with chopped cilantro, finely chopped onion, and your favorite salsa. Serve immediately and enjoy.
Change the garnishes with pickled red onions, fresh pineapple salsa, creamy avocado-lime sauce, or a cabbage slaw with vinaigrette.
Serve over rice with beans, corn, salsa, cheese, and avocado for a burrito bowl.
Experiment with thyme, oregano, or marjoram, add a bay leaf or cumin seeds, and toast and grind whole spices for a fresher flavor.
Use the shredded meat as filling for enchiladas, topped with sauce and cheese.
Adjust heat with different chili peppers like chipotles or jalapeños, or use cayenne or spicy chili paste to dial up the fire.
For the best carnitas, use pork shoulder (also known as pork butt).
Cook carnitas slowly to break down the connective tissue, resulting in tender meat.
Don't skimp on the seasoning. A blend of salt, pepper, cumin, oregano, and other spices, along with fresh garlic, is key.
After the pork is tender, brown it to develop a deep, rich flavor either by roasting or pan-frying in rendered fat.
The acidity from fresh orange and lime juice not only tenderizes the meat but also adds a subtle sweetness and zing.
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