Carnitas Tacos

An image of Carnitas Tacos

Delicious authentic tacos made with pork shoulder. Becomes wonderfully tender and full in flavor, recommended for all taco enthusiasts! Serve with tasty homemade salsas, guacamole, nachos and corn- or wheat tortillas. #Taco #Favorites

Ingredients

  • CARNITAS
  • 1 ½ kg pork shoulder or pork butt
  • 2 dried bay leaves
  • 6 garlic cloves
  • 5 cm Ceylon cinnamon or regular cinnamon stick
  • 2 oranges
  • 1 yellow onion
  • 1 dl lard, fat- or corn oil
  • SPICE MIX
  • 1 tbsp ancho chili powder
  • 1 tbsp smoked sweet paprika
  • 2 tbsp brown sugar
  • 1 tbsp salt
  • SERVE WITH
  • optional tortillas
  • salsa verde
  • chicharrones or pre-made fried skins
  • coriander and red onion chopped
  • lime wedges

Instructions

  • Preheat the oven to 135 degrees.
  • Cut the pork shoulder into pieces about 3 cm in size.
  • Mix the dry spices and sugar and rub them into the meat.
  • Place the meat in a small ovenproof dish so the pieces fit tightly.
  • Squeeze the juice from 1 orange over the meat.
  • Peel the garlic and insert the cloves between the meat pieces along with the cinnamon stick, bay leaves and 1 quarter of a yellow onion.
  • Pour over the ister or oil.
  • Thinly slice 1 orange with rind and place on top.
  • Wrap the dish in aluminum foil and roast in the middle of the oven for about 4 hours, until the meat is tender and nice.
  • Remove the orange, onion, bay leaves and cinnamon stick and discard them.
  • Strain the liquid and pour it into a bowl to cool a moment while you prepare the meat.
  • Take two forks and shred the pork shoulder so it becomes stringy and fine. However, remember to leave some larger pieces of meat in the mixture—nobody will be happy if it tastes like chewed toilet paper.
  • Taste a piece and salt a little extra if needed.
  • If you are having taco night you can now refrigerate the meat and the juices until it's time to eat, otherwise proceed.
  • When it's time to eat, turn on the grill function in the oven.
  • Pour as much of the separated fat as you think is reasonable over the pork and place back in the oven.
  • Let sit about 10 minutes, remove the dish, stir a bit and put back for another 10 minutes.
  • Serve immediately with the toppings and don't forget to pop some chicharrones in your taco. They function as a wonderfully crispy surprise.