Crispy Pork Carnitas Street Tacos with Salsa Verde Step-by-step instructions

Before you start

Before you start, cut the pork shoulder into large chunks, about 2 to 3 inches each. Smash the garlic cloves and measure out the spices. Squeeze fresh orange juice and save the rinds. Have a heavy-bottomed pot with a lid ready, along with a baking sheet for broiling.

If using a gas stove, you'll char the tortillas over the flame; if not, have a skillet ready. Prepare the toppings: chop the white onion, pick the cilantro leaves, and cut the limes into wedges. Set out the salsa verde so everything is ready to assemble when the pork is done.

Instructions

Braise and Shred

1. 1Braise the Pork
   In a heavy-bottomed pot, combine the pork shoulder chunks, orange juice, orange rinds, garlic, oregano, cumin, salt, and lard. Add enough water to just cover the pork. Bring to a simmer over medium heat, then reduce to low, cover, and cook gently for 2 1/2 hours, until the pork is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
   Look for The pork should be so tender that a fork slides in with no resistance and the meat begins to fall apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the liquid at a gentle simmer, not a rolling boil, so the pork stays moist and absorbs the orange flavor.
2. 2Shred the Pork
   Remove the pork from the cooking liquid and transfer to a baking sheet. Discard the orange rinds and garlic. Using two forks, shred the pork into large chunks, discarding any large pieces of fat if desired.
   Look for The meat pulls apart easily into thick, juicy strands.
   Tip Shred into chunks rather than fine shreds so the pieces stay moist and crisp nicely.

After 2 1/2 hours, the pork should be spoon-tender and fragrant with orange and garlic. The liquid will have reduced slightly, and the meat will be falling apart.

When you shred it, it should pull into large, juicy chunks. The kitchen will smell warm and savory, with a hint of citrus. Check that the pork is fully tender before moving on to the crisping step.

Crisp Under the Broiler

3. 3Crisp Under the Broiler
   Preheat the broiler to high. Spread the shredded pork in an even layer on the baking sheet. Broil for 6 minutes, or until the edges are deeply browned and crackly. Keep a close eye to prevent burning. Let it rest for 3 minutes before slicing.
   Look for The edges turn golden brown and crisp, while the interior remains tender and juicy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra crispiness, toss the pork halfway through broiling to expose more surface area.

After 6 minutes under the broiler, the pork edges will be deeply browned and crackly, with some pieces turning dark golden and crisp. The interior should still be moist and tender. The sizzle and aroma of caramelizing pork will fill the kitchen. Watch closely to prevent burning, and check that the edges are crispy but not blackened.

Char Tortillas and Assemble

4. 4Char the Tortillas
   Heat a gas burner to medium-high. Working one at a time, place a corn tortilla directly over the flame for 15-20 seconds per side, until lightly charred and pliable. Stack the warm tortillas on a plate and cover with a clean kitchen towel to keep warm.
   Look for The tortillas develop dark spots and become soft and fragrant.
   Tip If you don't have a gas stove, char them in a dry skillet over high heat.
5. 5Assemble the Tacos
   Pile the hot crispy carnitas onto the warm tortillas. Top with a generous spoonful of salsa verde, a sprinkle of white onion, and fresh cilantro leaves. Serve immediately with lime wedges on the side for squeezing.
   Look for The tacos are loaded with crispy pork, bright salsa, and fresh toppings.
   Tip Serve right away so the tortillas stay warm and the pork stays crispy.

The tortillas should be warm, soft, and speckled with dark char spots. They should fold easily without cracking. When you assemble the tacos, the pork should be piled high, the salsa verde bright and tangy, and the onion and cilantro fresh and crunchy. The finished tacos should look vibrant and inviting, with lime wedges ready to squeeze.

Common mistakes

One common mistake is overcooking the pork, which can make it dry and stringy. Keep the heat low and the pot covered so the meat stays moist. Another is skipping the broiling step or not broiling long enough—this is what creates the crispy edges that make carnitas special.

Also, don't rush the tortilla charring: under-charred tortillas are bland, while over-charred ones become brittle. Finally, avoid overcrowding the baking sheet when broiling; spread the pork in a single layer so the edges crisp evenly.

How to tell it’s done

The pork is done when it is fork-tender: a fork should slide in with no resistance and the meat should easily shred into large pieces. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer.

After shredding and broiling, the edges should be deeply browned and crispy, while the interior remains moist and juicy. The tortillas are ready when they are speckled with char and pliable enough to fold without breaking. The tacos are best served immediately, while the carnitas are still hot and crispy.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest