Cook at home

Pork Carnitas Tacos

Orange and cumin pork shoulder braised until tender, shredded and crisped under the broiler for corn tortilla tacos.

Ingredients

• 3 lb pork shoulder, cut into 4 large chunks
• 2 tsp salt
• 2 tsp cumin
• 2 tsp oregano dried
• 1 tsp chili powder
• 1 onion, quartered
• 5 clove garlic, smashed
• 1 orange, juiced
• 2 lime, juiced
• 1 cup chicken broth
• 16 corn tortilla
• 1 cup red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 cup salsa

Steps

1. Heat the oven to 300 F (150 C). Rub the pork with the salt, cumin, oregano and chili powder.
2. Place the pork, onion and garlic in a Dutch oven, add the orange juice, lime juice and broth, cover tightly and braise for 3 hours, until the pork pulls apart easily.
3. Shred the pork with two forks, moisten with some of the cooking liquid and spread on a sheet pan.
4. Broil 4 to 5 minutes until the edges are crisp and browned.
5. Warm the tortillas in a dry skillet and fill with the carnitas, red onion, cilantro and salsa.