Carnitas Tacos
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]A well-balanced recipe between cooking time, complexity, and flavour. This recipe will quickly have your tastebuds enjoying a masterpiece of Mexican cuisine.
Print Recipe
Ingredients
- 1.5 kg free-range pork shoulder cut in medium pieces – roughly 10 cms
- 3 kg pork lard
- 1 orange cut in half
- 5 bay leaves
- 1 brown onion cut in half
- 1 cup cola soft drink
- 5 garlic cloves
- 1 spring of thyme
- salt to taste
- 2 white onions finely diced for garnish
- 1 bunch of coriander chopped for garnish
- 5 limes cut in wedges for garnish
- 20 nixtamal corn tortillas
Instructions
- Melt the lard in a large pot over medium-high heat.
- Add all the ingredients except the garnish.
- Once it starts to boil, lower the heat to simmer.
- Cook for 3 hours until meat is tender.
- Remove the meat from the pot, shred it and place it on a serving plate or tray. This is what we call 'carnitas' in Mexico.
- Reheat the tortillas on a hot frying pan or griddle, and place them in a tea towel or tortilla warmer.
- Place the onion and coriander in serving bowls and limes on a plate.
- Bring the pork, tortillas, coriander, onion, and limes to the table.
- Get family and friends around the table to assemble their tacos by grabbing a tortilla, filling it up with the 'carnitas' pork, and garnishing it with onion and coriander. Squeeze the lime on top and put your favorite salsa on top.
Notes
- For salsa, I really enjoy a good avocado salsa for carnitas tacos.
- If you can't find lard or prefer not to use it, you can substitute with vegetable oil, about 1 litre.