Tacos de Carnitas Recipe

Name: Tacos de Carnitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pork shoulder, either butt or picnic; 7 strips orange zest; 5 garlic cloves, minced; 1 large onion, chopped, plus finely chopped onion for garnish; 1 1/4 teaspoons crushed red pepper flakes; 1 cinnamon stick, preferably Mexican canela; 2 bay leaves; 1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican; 1 1/2 teaspoons kosher salt, more to taste; 1/4 teaspoon ground cloves; 24 small corn tortillas, warmed, for serving; Chopped cilantro for garnish; Salsa for garnish

Servings: persons

3 pounds pork shoulder, either butt or picnic
7 strips orange zest
5 garlic cloves, minced
1 large onion, chopped, plus finely chopped onion for garnish
1 1/4 teaspoons crushed red pepper flakes
1 cinnamon stick, preferably Mexican canela
2 bay leaves
1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican
1 1/2 teaspoons kosher salt, more to taste
1/4 teaspoon ground cloves
24 small corn tortillas, warmed, for serving
Chopped cilantro for garnish
Salsa for garnish

1
Trim any thick fat from surface of pork.
2
Cut meat into 1-inch cubes, discarding any that are pure fat.
3
Put pork in a large pot.
4
Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
5
Bring to a boil, then reduce to a simmer.
6
Skim off any scum that forms on surface.
7
Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged.
8
Season with salt, then continue to cook until water has evaporated, about 30 minutes.
9
Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat.
10
Stir often and add a bit of water if meat sticks or seems about to burn.
11
Remove bay leaves and cinnamon stick.
12
Spoon a few tablespoons of carnitas onto each tortilla.
13
Top each taco with cilantro, finely chopped onion and salsa.
14
Serve.

1421

kcal

Calories

Fat

140

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds pork shoulder, either butt or picnic, 7 strips orange zest, 5 garlic cloves, minced, 1 large onion, chopped, plus finely chopped onion for garnish, and more.

Yes, Tacos de Carnitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tacos de Carnitas

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