Most certainly the best tacos I have ever eaten, Crispy Pork Carnitas that rival any authentic Mexican restaurant made in your very own kitchen.
It’s no secret, I am crazy about tacos and Mexican food in general. In fact, it’s one of my very favorite meals to make and eat…ever. I found these plastic baskets on clearance last month and bought a few for the sole purpose of serving tacos in. I mean if we’re going to eat tacos once a week , we might as well have a fun way to serve them.
Since I first tried this recipe back in January, I have made it no less than two times a month since. I’ve made it for my family, for my friends, for out-of-town guests. It has received rave reviews every time. I love the flavors that shine through this relatively simple method of preparation. This makes enough to feed my family of 6 a few times and freezes nicely. There is some cooking time involved, so it makes the perfect weekend meal. You can save the leftovers for a busier night of the week. What are you waiting for? It’s time to get your taco on!
- 4-5 lbs. BONELESS PORK SHOULDER (or PORK BUTT), cut into 2-inch cubes, fat left intact
- ¾ cup ORANGE JUICE
- ¼ cup LIME JUICE (from about 2 to 3 limes)
- 4 cloves GARLIC, peeled and crushed
- 2 teaspoons GROUND CUMIN
- 2 teaspoons KOSHER SALT, plus more to taste
- To make the tacos: corn tortillas, cheese, bagged cole slaw or shredded lettuce, lime wedges, diced avocado and salsa verde
- Put the pork in a large pot or dutch oven. Add in orange juice, lime juice, garlic, cumin and salt. Fill the pot with just enough water to cover the pork.
- Heat to a boil and reduce heat to a simmer. Cook for 2 hours without stirring.
- Turn the heat to medium-high heat and stir often while the liquid starts to evaporate. You can continue cooking for 45 minutes until all of the liquid has evaporated and the meat begins to crisp. Use a tongs to turn often.
- Alternatively, you can heat a cast iron skillet and place some of the meat in it and cook until crisp.
- Serve in corn tortillas with desired toppings.
Recipe Source: Buns in My Oven