Carnitas Tacos

Ingredients

• 1.5 kg pork shoulder, in large chunks
• juice of 2 oranges
• 3 limes, 1 juiced and 2 in wedges
• 1 onion, quartered
• 6 garlic cloves
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 2 bay leaves
• 18 corn tortillas
• 1 red onion, finely diced
• a large bunch of coriander

Method

1. Season the pork

   Rub the pork with the cumin, oregano and a heavy hand of salt.

2. Braise

   Put it in a heavy pot with the orange and lime juice, onion, garlic and bay, cover, and cook at 160°C until it falls apart under a fork. It renders its own fat and confits in it.

   3 h

3. Shred

   Lift out the pork and shred it coarsely, discarding the aromatics. Keep the fat and juices in the tin.

4. Crisp it

   Spread the shredded meat on a tray, spoon over some of the reserved fat, and grill until the edges are dark and crisp. This contrast between crisp edges and soft meat is the entire point of carnitas — skipping it leaves you with pulled pork.

   10 min

5. Serve

   Warm the tortillas directly over a flame or in a dry pan until pliable and slightly charred, then fill with the pork, red onion, coriander and a squeeze of lime.