Ingredients:

  • 4 lbs (1.8 kg) pork shoulder (Boston butt), cut into 2-inch chunks, excess fat trimmed
  • 1 large orange, quartered
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 teaspoons (10 ml) kosher salt
  • 1 teaspoon (5 ml) freshly ground black pepper
  • 1 teaspoon (5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) ground cumin
  • 1/4 teaspoon (1.25 ml) ground cinnamon
  • 1 bay leaf
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) lard or vegetable oil (for crisping)
  • Optional: 1 can (12 oz/355 ml) Mexican Coca-Cola (for added sweetness and caramelization)
  • 12-16 corn or flour tortillas (warmed)
  • Optional Toppings: Diced white onion, Chopped cilantro, Lime wedges, Salsa of your choice, Pickled onions, Guacamole or avocado slices, Crumbled queso fresco or cotija cheese

Instructions:

  1. Trim excess fat from the pork shoulder and cut into 2-inch chunks. This promotes even cooking and better rendering of fat.
  2. In the Dutch oven, combine the pork with orange quarters, onion, garlic, salt, pepper, oregano, cumin, cinnamon, and bay leaf. Toss to coat evenly.
  3. Pour in the chicken broth (and Mexican Coke, if using). The liquid should come about halfway up the pork.
  4. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer for 3-4 hours, or until the pork is incredibly tender and easily shreds with a fork. Check occasionally, adding more broth if needed to prevent sticking.
  5. Remove the pork from the Dutch oven with a slotted spoon and transfer to a large bowl. Shred the pork with two forks, discarding the orange peels, onion, garlic, and bay leaf.
  6. Heat the lard or vegetable oil in a large skillet over medium-high heat. Add the shredded pork in batches (don't overcrowd the pan!) and cook, turning occasionally, until golden brown and crispy on the edges. This is where the magic happens!
  7. While the pork is crisping, warm the tortillas according to package directions (or over an open flame for extra flavor).
  8. Fill the warm tortillas with the crispy carnitas and top with your favorite toppings (onion, cilantro, salsa, lime, etc.).
  9. Serve immediately and prepare for taco bliss! Enjoy your tacos de carnitas.