Carnitas Tacos
Carnitas Tacos
Ingredients
For the Carnitas
- 6 pounds pork shoulder, cut into large chunks
- 2 cups lard, as needed to cover pork
- 2 tablespoons sea salt
- 1 orange, halved
- 1 bottle Mexican Coca-Cola
- 2 cups boiling water
For the Pickled Onion and Habanero (Cebolla Encurtida)
- 1 red onion, thinly sliced
- 2 habanero peppers, thinly sliced
- 3 limes, juiced
- 1/4 cup brine from pickled jalapeños, from a can
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
For Serving
- 12 tortillas, warmed
- 1 pickled jalapeño, whole, for garnish
Instructions
- 1
Prepare the pickled onion and habanero: In a medium bowl, combine the thinly sliced red onion and habanero peppers. Squeeze the juice from three limes over the mixture. Add the brine from the pickled jalapeños, crushed dried oregano, and a pinch of salt. Stir well to combine, then cover and set aside to marinate while you prepare the carnitas.
⏱️ 10 min
- 2
Melt the lard: In a large, heavy-bottomed pot or Dutch oven, melt a generous amount of lard over medium-high heat until very hot. The lard should be deep enough to partially submerge the pork chunks.
⏱️ 5 min
- 3
Brown the pork: Add the pork shoulder chunks to the hot lard a few pieces at a time, being careful not to overcrowd the pot. Brown the pork until golden on all sides, then remove and set aside. Repeat with remaining pork until all pieces are browned. The pork will still be raw inside at this stage.
⏱️ 20 min
- 4
Simmer the carnitas: Lower the heat to medium-low. Return all the browned pork chunks to the pot with the lard. Prepare a saltwater solution by dissolving 2 tablespoons of sea salt in 2 cups of boiling water. Slowly pour this solution into the pot with the pork. Squeeze the juice from the halved orange into the pot, then add the orange halves themselves. Stir gently and cook for 30 minutes.
⏱️ 30 min
- 5
Add Coca-Cola and continue cooking: After 30 minutes, add the entire bottle of Mexican Coca-Cola to the pot. Continue to cook the carnitas on medium-low heat, stirring occasionally, until the pork is very tender and easily shreds with a fork, approximately 90 minutes to 2 hours. The liquid should reduce and the pork should be submerged in flavorful lard.
⏱️ 120 min
- 6
Shred the carnitas: Once cooked, carefully remove the tender carnitas from the pot and place them on a cutting board. Using a knife or two forks, shred or chop the pork into smaller, bite-sized pieces.
⏱️ 10 min
- 7
Assemble and serve: Warm your tortillas. Place a generous amount of shredded carnitas onto each warm tortilla. Top with the prepared pickled red onion and habanero mixture. Serve immediately with a whole pickled jalapeño on the side. Optionally, squeeze some juice from the pickled jalapeño over the tacos before eating.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Carnitas Tacos
Ingredients
For the Carnitas
- 6 pounds pork shoulder, cut into large chunks
- 2 cups lard, as needed to cover pork
- 2 tablespoons sea salt
- 1 orange, halved
- 1 bottle Mexican Coca-Cola
- 2 cups boiling water
For the Pickled Onion and Habanero (Cebolla Encurtida)
- 1 red onion, thinly sliced
- 2 habanero peppers, thinly sliced
- 3 limes, juiced
- 1/4 cup brine from pickled jalapeños, from a can
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
For Serving
- 12 tortillas, warmed
- 1 pickled jalapeño, whole, for garnish
Instructions
- 1
Prepare the pickled onion and habanero: In a medium bowl, combine the thinly sliced red onion and habanero peppers. Squeeze the juice from three limes over the mixture. Add the brine from the pickled jalapeños, crushed dried oregano, and a pinch of salt. Stir well to combine, then cover and set aside to marinate while you prepare the carnitas.
⏱️ 10 min - 2
Melt the lard: In a large, heavy-bottomed pot or Dutch oven, melt a generous amount of lard over medium-high heat until very hot. The lard should be deep enough to partially submerge the pork chunks.
⏱️ 5 min - 3
Brown the pork: Add the pork shoulder chunks to the hot lard a few pieces at a time, being careful not to overcrowd the pot. Brown the pork until golden on all sides, then remove and set aside. Repeat with remaining pork until all pieces are browned. The pork will still be raw inside at this stage.
⏱️ 20 min - 4
Simmer the carnitas: Lower the heat to medium-low. Return all the browned pork chunks to the pot with the lard. Prepare a saltwater solution by dissolving 2 tablespoons of sea salt in 2 cups of boiling water. Slowly pour this solution into the pot with the pork. Squeeze the juice from the halved orange into the pot, then add the orange halves themselves. Stir gently and cook for 30 minutes.
⏱️ 30 min - 5
Add Coca-Cola and continue cooking: After 30 minutes, add the entire bottle of Mexican Coca-Cola to the pot. Continue to cook the carnitas on medium-low heat, stirring occasionally, until the pork is very tender and easily shreds with a fork, approximately 90 minutes to 2 hours. The liquid should reduce and the pork should be submerged in flavorful lard.
⏱️ 120 min - 6
Shred the carnitas: Once cooked, carefully remove the tender carnitas from the pot and place them on a cutting board. Using a knife or two forks, shred or chop the pork into smaller, bite-sized pieces.
⏱️ 10 min - 7
Assemble and serve: Warm your tortillas. Place a generous amount of shredded carnitas onto each warm tortilla. Top with the prepared pickled red onion and habanero mixture. Serve immediately with a whole pickled jalapeño on the side. Optionally, squeeze some juice from the pickled jalapeño over the tacos before eating.
⏱️ 5 min