Crispy Pork Carnitas
Tender, fall-apart pork shoulder shredded and crisped in a skillet with orange, cumin, and chiles. Serve in warm tortillas with lime and cilantro for an instant weeknight taco night.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 1.5 lbs rotisserie pork shoulder or cooked shredded pork
- 1 whole orange (zested + juiced)
- 2 whole dried ancho or guajillo chiles, torn
- 1 tsp ground cumin
- 8 whole warm corn tortillas
- ½ cup fresh cilantro, lime wedges (for serving)
Instructions
- 1
Tear dried chiles into pieces, removing seeds and stem. Pour 1/4 cup boiling water over them and let sit 3 minutes until softened.
- 2
Drain chiles and blend with orange juice, cumin, salt, and pepper until smooth. Push through a fine sieve to remove any chile bits.
- 3
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 4
Add shredded pork, orange zest, and chile sauce to the skillet. Stir to coat and cook without stirring until edges crisp and brown, about 6 minutes.
- 5
Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- 6
Fill tortillas with crispy pork. Top with cilantro and serve with lime wedges.
Tools you’ll need
- large skillet (12-inch)
- blender or food processor
- fine sieve
- tongs
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