Carnitas Tacos

Ingredients

• 1.5 pounds pork shoulder, boneless
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cloves garlic cloves, peeled
• 8 tortillas corn or flour tortillas
• 1 lime fresh lime, halved
• 1 tablespoon olive oil
• 1 serving fresh cilantro, diced onion, or salsa (optional toppings)

Instructions

1. 1

   Pat the pork shoulder completely dry with paper towels, pressing firmly on all sides until no moisture remains. This helps the meat brown and crisp later.

2. 2

   Cut the pork shoulder lengthwise into four large pieces, each roughly 4 inches long and 2 inches thick, following the natural seams in the meat where possible.

3. 3

   Sprinkle 1 teaspoon of salt and 0.5 teaspoon of black pepper evenly over all sides of each pork piece, using your fingers to rub it into the surface.

4. 4

   Heat 1 tablespoon of olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Place the pork pieces in the hot oil in a single layer, spacing them so they do not touch. Do not move them; let them cook undisturbed for 4 minutes until the bottom is deep golden brown.

6. 6

   Using tongs, flip each piece over and cook the second side undisturbed for 4 minutes until golden brown, then flip once more so the first side faces up again.

7. 7

   Pour 1 cup of water into the skillet, scraping the bottom with a wooden spoon to dislodge any stuck-on brown bits. Add the 4 peeled garlic cloves.

8. 8

   Reduce heat to medium-low, cover the skillet with a lid, and simmer for 25 minutes until the pork is fork-tender and shreds easily when pulled with two forks.

9. 9

   Remove the lid and increase heat to medium-high. Simmer uncovered for 5 minutes until the liquid reduces to a thin glaze and the exposed edges of the pork turn crispy and browned.

10. 10

    Using two forks, shred each piece of pork into bite-sized pieces directly in the skillet, stirring gently to coat the shreds with the pan glaze.

11. 11

    Warm the tortillas by placing them one at a time directly over a gas flame or in a dry skillet over medium heat for 30 seconds per side until pliable and lightly charred.

12. 12

    Fill each warm tortilla with a small handful of shredded carnitas, then squeeze fresh lime juice over the top.

13. 13

    Top each taco with cilantro, diced onion, or salsa if desired, and serve immediately while the meat is still warm.

Tools you’ll need

• 12-inch heavy skillet with lid
• paper towels
• sharp cutting board and knife
• measuring spoons
• measuring cups
• wooden spoon
• tongs
• two forks
• gas stove or skillet for warming tortillas

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