Carnitas Tacos
A traditional Mexican dish with slow-cooked pork, crispy on the outside and tender on the inside, served with fresh toppings.
Ingredients
- ●1.5 pounds pork shoulder
- ● skilletfor frying
- ●1/4 cup intensely, salty ukrainian pickle juice
- ●1/4 cup fresh cilantro
- ●2 tablespoons lime juice
- ●3 cloves garlic
- ●1 teaspoon cumin
- ●1 teaspoon dried oregano
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1
In a large Dutch oven or heavy pot, heat 1/4 cup of lard or vegetable oil over medium heat.
- 2
Add the cumin and oregano and cook, stirring constantly, for 1 minute.
- 3
Add the pork and brown on all sides, about 5 minutes.
- 4
Add the pickle juice, garlic, salt, and pepper, and stir to combine.
- 5
Transfer the pot to the oven and cook, covered, at 300°F for 2 1/2 hours, or until the pork is tender.
- 6
Remove the pot from the oven and let the pork rest for 10 minutes.
- 7
Shred the pork with two forks and transfer it to a bowl.
- 8
Strain the cooking liquid and discard the solids.
- 9
Add the strained liquid to the shredded pork and toss to coat.
- 10
Heat a skillet over medium-high heat and add a couple of tablespoons of lard or vegetable oil.
- 11
Add the pork to the skillet and cook, stirring occasionally, until crispy and golden brown, about 5 minutes.
- 12
Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 13
Assemble the tacos by spooning the carnitas onto a tortilla, followed by a sprinkle of cilantro, a squeeze of lime juice, and a sprinkle of salt.