Pork Carnitas Tacos

• 1 kg pork shoulder in pieces
• 200g pork lard
• 1 orange (juice and peel)
• 1 onion
• Garlic, oregano, cumin, salt
• Corn tortillas
• To serve: cilantro, chopped onion, green sauce

👨‍🍳 Step-by-step instructions

1. 1

   Melt the lard in a large pot over medium heat.

2. 2

   Add the meat in pieces, orange, onion, and spices.

3. 3

   Cook covered over low heat for 1.5 hours, stirring occasionally.

4. 4

   Uncover and increase the heat to brown and caramelize for 20 minutes.

5. 5

   Shred the meat, removing bones and excess fat.

6. 6

   Serve in warmed tortillas with cilantro and chopped onion.

💡 Chef's tip

The secret is the last 20 minutes on high heat: without that caramelization process, it's braised pork, not carnitas.

📝 Our take

The secret of carnitas is the last 20 minutes at high heat: without that caramelization step, you just have braised pork, not carnitas. The contrast between the slightly crispy exterior and the moist interior is what defines them. Michoacán-style means lard, not oil, and orange juice in the braise — both non-negotiable if you want authenticity.

🍷 Wine & food pairing

Modelo Especial with salt and lime on the rim, or a michelada. The caramelized pork flavors call for something refreshing and slightly bitter.