Crispy Pork Shoulder Tacos — Tacos de Carnitas
Michoacan tacos of pork shoulder slow-simmered in lard with orange, milk, and bay until tender, then crisped in its own fat and piled onto warm corn tortillas with onion, cilantro, and salsa verde.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g pork shoulder into 4cm cubes. Husk and rinse 6 tomatillos. Smash 4 garlic cloves. Rough-chop 1/2 white onion for salsa. Finely dice remaining 1/2 white onion for topping. Chop 2 tbsp cilantro. Cut lime into wedges. Measure lard, milk, oregano, salt, and bay leaves.
Braise
Place pork, lard, milk, orange juice and halves, bay, garlic, oregano, and salt in a heavy saucepan or Dutch oven. Add 500ml water to barely cover. Simmer over medium-high heat 5 minutes until surface bubbles steadily. Reduce to medium-low, cook uncovered 40 minutes until liquid reduces almost completely and pork is fork-tender.
Char
While pork braises, char 6 tomatillos and 2 serrano chiles in a dry skillet over medium-high heat 6-7 minutes, turning often, until blackened in patches and tomatillos collapse. Blend with 1 tbsp cilantro, rough-chopped onion, and pinch of salt until coarsely textured.
Crisp
Once braising liquid nearly evaporates, raise heat to medium-high. Fry pork in rendered fat 8-9 minutes, turning every 2 minutes, until cubes are deeply browned and crisp on multiple sides.
Toast
Char 4 corn tortillas directly over gas flame or in a dry skillet over medium-high heat 20 seconds per side until dark spots appear and they become pliable. Stack and cover with a clean towel.
Plate
Shred pork roughly on a board, leaving some pieces in chunks. Divide between warm tortillas and top with diced onion, cilantro, and salsa verde. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.