210 minutes
Rich, tender, and flavorful pork carnitas tacos, topped with fresh onion and cilantro, and served with lime wedges.
1. Preheat the Oven
Start by preheating your oven to 300 degrees Fahrenheit and set the rack in the lower-middle position. This temperature will ensure a low and slow cooking process, making the pork incredibly tender.
2. Season the Pork
Generously sprinkle the 2-inch pieces of pork butt with 1½ tablespoons of Kosher salt. This step is crucial as it helps to draw out moisture from the pork, allowing the lard to infuse maximum flavor.
3. Melt the Lard
In a large Dutch oven, melt the 2 pounds of lard over medium-low heat. Once melted, increase the heat to medium-high and add the salted pork pieces. Cook until the lard starts to bubble vigorously all over, which should take about 5 minutes. This bubbling is essential as it ensures the pork cooks evenly and begins to absorb the rich flavor of the lard.
4. Cook the Pork in the Oven
Transfer the Dutch oven to your preheated oven. Leave it uncovered and let the pork cook until it's tender, which will take approximately 2½ hours. This slow-cooking process is what makes the pork so tender and flavorful.
5. Rest the Pork
After 2½ hours, carefully remove the Dutch oven from the oven and let it stand at room temperature for about 30 minutes. This resting period allows the pork to absorb any remaining juices, making it even more succulent.
6. Prepare the Pork for Tacos
Using a spider skimmer or tongs, transfer the pork to a carving board. Chop the meat into bite-sized pieces with a knife or cleaver. Taste and season with additional salt if needed.
7. Assemble the Tacos
Divide the chopped pork evenly among the toasted corn tortillas. Top each taco with finely chopped onion and coarsely chopped fresh cilantro for a burst of fresh flavor.
8. Serve with Lime Wedges
Serve your tacos with lime wedges on the side. A squeeze of lime juice adds a bright, zesty finish that complements the rich carnitas perfectly.
Replace pork with chicken thighs, which retain moisture and can be cooked similarly to pork. The cooking time will be shorter, so adjust accordingly.
Swap out the traditional tomato salsa for a zesty tomatillo salsa.
Create a dry rub with ground chipotle powder, smoked paprika, and brown sugar for a smoky, slightly sweet flavor.
Swap fresh onions for pickled ones to add a zesty crunch.
Use a mix of orange and lime juice for braising to give a different citrus profile.
Look for a pork shoulder with a good amount of marbling for moist and tender carnitas.
Shredding and then briefly frying or broiling the cooked pork can add a caramelized texture and flavor.
Low and slow cooking allows the tough fibers in the pork shoulder to break down, resulting in tender meat.
Season your pork with salt at least an hour before cooking to help the seasoning penetrate the meat more deeply.
Use a combination of citrus juice, herbs, and aromatic vegetables to infuse the pork with a robust flavor profile.
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