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Carnitas

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Authentic Mexican carnitas made with pork shoulder and pork belly, slow-cooked with traditional spices and aromatics to achieve tender, flavorful meat perfect for tacos.

Ingredients

Scale
  • 1 1/2 teaspoons dried Mexican oregano
  • 1 1/2 teaspoons black peppercorns
  • 4 chile de arbol
  • 1 bay leaf
  • 1 small stick canela or 1/2 cassia cinnamon stick
  • 1 head garlic, halved lengthwise
  • 1/2 large white onion
  • 1/4 large naval orange
  • 3 pounds boneless pork shoulder
  • 1 pound pork belly, cut into 1-inch pieces
  • 1 cup homemade chicken stock or low-sodium chicken broth
  • 2 tablespoons dark brown sugar
  • Kosher salt
  • Warm corn tortillas, chopped cilantro, chopped white onion, lime wedges and salsa verde, for serving

Instructions

  1. Combine oregano, black peppercorns, chile de arbol, bay leaf, and cinnamon stick in a pot.
  2. Add garlic, onion, and orange quarter to the pot.
  3. Place pork shoulder and pork belly pieces into the pot.
  4. Pour in chicken stock or broth and sprinkle dark brown sugar and kosher salt over the meat.
  5. Bring to a simmer and cook gently for about 3 hours until the pork is tender and can be shredded easily.
  6. Remove the pork from the pot and shred it with forks.
  7. Crisp the shredded pork in a hot pan or oven to get a crispy texture on the edges.
  8. Serve the carnitas on warm corn tortillas topped with chopped cilantro, chopped white onion, lime wedges, and salsa verde.

Notes

For best flavor, use a combination of pork shoulder and pork belly. Slow cooking ensures tender meat, and finishing by crisping the shredded pork adds authentic texture. Serve with traditional garnishes like cilantro, onion, and lime.

Nutrition

Find it online: https://www.receipster.com/carnitas-tacos/

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