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

Before you start

Before starting, cut the pork shoulder into large chunks and season with salt, pepper, cumin, and oregano. Squeeze fresh orange juice and lime juice, and smash the garlic cloves.

Measure out the remaining ingredients: lard, salsa verde, diced white onion, cilantro, cotija cheese, and lime wedges. Have a large heavy pot or Dutch oven ready for braising, and a large skillet for crisping. Warm the tortillas just before serving to keep them soft.

Instructions

Braise and Shred

1. 1Braise the Pork
   Season the pork shoulder chunks with kosher salt, black pepper, ground cumin, and dried oregano. Place the pork in a large heavy pot or Dutch oven. Add the orange juice, lime juice, smashed garlic, and bay leaves. Add enough water to just cover the pork. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook until the pork is fork-tender, about 2 hours. Let it rest for 3 minutes before slicing.
   Look for The pork should be so tender that it shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Skim any foam that rises to the surface during simmering for a cleaner flavor.
2. 2Shred the Meat
   Remove the pork from the cooking liquid and let it cool slightly until safe to handle. Discard the bay leaves and garlic. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or connective tissue if desired.
   Look for The meat should pull apart into tender strands without resistance.
   Tip Keep the shredded pork moist by drizzling a little of the cooking liquid over it.

The pork should be fork-tender after braising, with the liquid reduced and fragrant. Shred the meat into bite-sized pieces, discarding any large fat pieces.

The meat should be moist and flavorful, with a hint of citrus and garlic. If it's still tough, continue cooking for another 15-20 minutes.

Crisp and Warm

3. 3Crisp the Carnitas
   Heat a large skillet over medium-high heat. Add the rendered lard and let it melt. Once shimmering, add the shredded pork in a single layer, pressing down gently. Cook without stirring for 3-4 minutes until the bottom is deeply browned and crispy. Flip and continue cooking until the edges are sizzling and caramelized, about 5-7 minutes total. Let it rest for 3 minutes before slicing.
   Look for The pork edges should be golden brown and crackly, with a sizzling sound.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Work in batches if needed to avoid overcrowding the skillet, which would steam the meat.
4. 4Warm the Tortillas
   While the carnitas crisp, warm the corn tortillas. Heat a gas burner to medium flame. Using tongs, place each tortilla directly over the flame for 15-20 seconds per side, until lightly charred and pliable. Alternatively, warm them in a dry skillet or on a griddle.
   Look for The tortillas should be soft with light char spots and a toasted aroma.
   Tip Wrap the warmed tortillas in a clean kitchen towel to keep them soft and warm.

The carnitas should be sizzling in the skillet, with edges turning golden and crackly. The aroma of rendered pork fat and caramelized meat fills the kitchen. The tortillas should be warm, pliable, and lightly charred. Keep the tortillas wrapped in a towel to stay soft.

Assemble and Serve

5. 5Assemble the Tacos
   Pile a generous amount of hot crispy carnitas onto each charred tortilla. Spoon the salsa verde over the meat, letting it soak into the crispy edges. Top with diced white onion, fresh cilantro leaves, and a sprinkle of cotija cheese.
   Look for Each taco should be loaded with meat, sauce, and toppings.
   Tip Serve immediately so the tortillas stay warm and the carnitas remain crispy.
6. 6Finish and Serve
   Squeeze fresh lime juice over the assembled tacos. Fold each taco in half and serve immediately, with extra lime wedges and salsa verde on the side.
   Look for The lime adds a bright, tangy finish to the rich pork.
   Tip Add a pinch of salt to the tacos just before serving if needed.

Each taco should be piled high with crispy carnitas, salsa verde, onions, cilantro, and cotija cheese. The lime juice adds a fresh, bright finish. The tacos should be served immediately, with the tortillas still warm and the meat crispy.

Common mistakes

One common mistake is not letting the pork braise long enough—it should be so tender that it falls apart at the touch. Another is overcrowding the skillet when crisping, which causes the meat to steam instead of brown.

Use a single layer and work in batches if needed. Also, avoid stirring the meat too often; let it sit to develop a good crust. Finally, don't skip charring the tortillas—it adds essential flavor and texture.

How to tell it’s done

The carnitas are done when the pork is fork-tender and shreds easily, and the internal temperature reaches at least 145°F (63°C) when measured with a meat thermometer. After crisping, the edges should be deeply browned and crispy, while the interior remains moist.

The tortillas should be warm and pliable with light char marks. The salsa verde should be vibrant and tangy, and the toppings fresh. Serve immediately for the best texture.

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