Dinner · Mexican · 20 min
Pork Carnitas Tacos with Salsa Verde
- Calories
- 748
- Protein
- 46g
- Carbs
- 36g
- Fat
- 46g
Ingredients
- 8 oz (227 g) Pork shoulder
- 2 tbsp Lard or vegetable oil
- 1/4 cup Orange juice
- 1/2 cup Water
- 1 tsp Salt
- 3 (6-inch) Corn tortillas
- 4 oz (113 g) Tomatillos, husked and rinsed
- 1/4 cup White onion, roughly chopped
- 1/2 small Jalapeño, seeded and roughly chopped
- 1/4 cup Cilantro, chopped
- 1 tbsp Lime juice
- 1 Garlic clove
- 1/4 tsp Salt
Method
- 01Prepare the Carnitas: Preheat oven to 325°F (160°C).
- 02In a Dutch oven or heavy-bottomed pot, combine the pork shoulder (cut into 2-inch pieces), lard or oil, orange juice, water, and 1 tsp salt. The liquid should come about halfway up the sides of the pork. If not, add a little more water.
- 03Bring to a simmer over medium heat, then cover and transfer to the preheated oven. Braise for 2 to 3 hours, or until the pork is fork-tender and easily shreds.
- 04Crisp the Carnitas: Remove the pork from the pot and shred it using two forks. Discard most of the liquid, leaving about 1/4 cup in the pot. Return the shredded pork to the pot with the reserved liquid.
- 05Increase the oven temperature to 400°F (200°C). Spread the shredded pork in a single layer in the pot (or on a baking sheet if preferred). Roast for 15-20 minutes, or until the edges are browned and crispy. You can also achieve this by broiling for a few minutes, watching carefully to prevent burning.
- 06Make the Salsa Verde: While the carnitas are crisping, combine the tomatillos, white onion, jalapeño, cilantro, lime juice, garlic, and 1/4 tsp salt in a blender or food processor. Pulse until the salsa is chunky or smooth, to your preference. Taste and adjust seasoning if needed.
- 07Assemble the Tacos: Warm the corn tortillas by briefly heating them in a dry skillet or over an open flame.
- 08Fill each tortilla with a generous portion of the crispy carnitas. Top with salsa verde.
- 09Serve immediately.
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