Carnitas tacos

Ingredients

• 1.2 kg boneless pork shoulder
• 300 g lard
• 1 piece unwaxed orange
• 1 piece yellow onion
• 4 cloves garlic
• 2 leaves bay leaf
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 100 ml whole milk
• 150 ml water
• 10 g fine salt
• 1 pinch ground black pepper
• 12 pieces corn tortillas
• 1 piece white onion
• 1 bunch fresh cilantro
• 2 pieces limes
• 200 g salsa verde

Method

1. Cut the pork shoulder into large, even chunks, then rub with the salt, black pepper, oregano, and cumin until evenly coated.
2. Melt the lard in a heavy Dutch oven over low heat. Once it is clear, hot, and not smoking, add the pork in an even layer.
3. Add the cut yellow onion, crushed garlic, bay leaf, orange juice, orange peel, whole milk, and water. The liquid should gently simmer around the meat.
4. Cover partially and simmer gently over very low heat for about two hours, turning the meat occasionally, until it pulls apart easily under the pressure of a spoon.
5. Uncover and continue simmering until the liquid has almost completely evaporated. The fat should turn clear again, and the pork chunks should begin to sizzle at the bottom of the pot.
6. Increase the heat slightly and fry the carnitas in their own fat, stirring gently, until crisp and browned on the edges with a caramelized aroma.
7. Transfer the meat with a slotted spoon, shred coarsely, and leave plenty of crispy chunks intact for texture.
8. Warm the corn tortillas in a dry skillet until soft, pliable, and lightly toasted, then keep wrapped in a clean kitchen towel.
9. Fill the warm tortillas with carnitas, diced white onion, fresh cilantro, salsa verde, and a squeeze of fresh lime juice just before serving.

Nutrition

Per serving

Energy

791.2 kcal

Protein

29.24 g

Carbohydrate

35.79 g

Fat

60.24 g

Fibre

4.25 g

Calcium

64.4 mg

Iron

1.18 mg

Magnesium

24.12 mg