Mexican Crispy Roasted Pork Tacos

Ingredients

• 3 lbs bone-in pork shoulder (skin-on)
• 1 cup fresh orange juice
• ½ cup fresh lime juice
• 6 clove garlic cloves, peeled
• 1 tablespoon dried oregano
• 1 teaspoon cumin seeds
• 2 teaspoon kosher salt
• 1 teaspoon black pepper
• 3 tablespoon extra-virgin olive oil
• 12 piece corn tortillas
• 1 medium fresh white onion, peeled
• ½ cup fresh cilantro leaves
• 2 piece fresh lime
• 1 teaspoon kosher salt

Instructions

1. 1

   Remove the pork shoulder from the refrigerator 30 minutes before cooking — letting it come closer to room temperature ensures more even cooking. Pat the skin completely dry with paper towels; dry skin will crisp up beautifully and render fat, creating the golden crackling layer you're after.

2. 2

   Combine 1 cup fresh orange juice and 0.5 cup fresh lime juice in a small bowl. Crush 6 garlic cloves with the side of a knife and add them to the citrus juice along with 1 tablespoon dried oregano, 1 teaspoon cumin seeds, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Stir everything together to make a marinade paste.

3. 3

   Preheat your oven to 425°F. Set an oven rack to the lower-middle position.

4. 4

   Place a 14-inch roasting pan on the stovetop over medium-high heat. Drizzle 3 tablespoons extra-virgin olive oil into the pan and let it shimmer, about 1 minute. Carefully place the pork shoulder skin-side down in the hot oil — you should hear an immediate, aggressive sizzle. Let it sit undisturbed for 4-5 minutes until the skin is deeply golden and rendered fat pools around the edges, releasing savory aromas.

5. 5

   Flip the pork shoulder skin-side up. Spread the citrus-garlic marinade all over the top and sides, working it into crevices with a spoon. Pour any remaining marinade into the bottom of the pan around (not over) the pork.

6. 6

   Transfer the roasting pan to the preheated 425°F oven. Roast uncovered for 70-75 minutes. After 40 minutes, rotate the pan 180 degrees for even browning. The pork is done when the internal temperature at the thickest part (not touching bone) reaches 190°F on an instant-read thermometer, and the skin has crisped into a deep mahogany color with visible crackling.

7. 7

   Remove the roasting pan from the oven and let the pork rest for 10 minutes before shredding — this lets the juices redistribute so the meat stays moist. Transfer the pork to a cutting board.

8. 8

   Using two forks or meat shredders, shred the pork into bite-sized pieces, breaking up the tender meat along its natural grain. Discard any large chunks of fat, but leave some of the rendered fat mixed in — that's where the flavor is. Transfer the shredded pork to a shallow serving bowl.

9. 9

   Pour the pan juices from the roasting pan through a fine-mesh strainer into a small saucepan over medium heat, tilting to capture all the flavorful drippings. Simmer for 1-2 minutes, then pour over the shredded pork and gently toss to coat.

10. 10

    Warm the 12 corn tortillas: place them directly over a gas flame one at a time using tongs, rotating every 2-3 seconds until they're pliable and warm with light charred spots, about 20 seconds per tortilla. If you don't have a gas flame, wrap them in a damp towel and heat in a 350°F oven for 5 minutes.

11. 11

    Dice 1 medium white onion into 0.25-inch pieces. Roughly chop 0.5 cup fresh cilantro leaves. Cut 2 limes into wedges.

12. 12

    Arrange the warm tortillas on a plate. Spoon a generous portion of shredded pork into each tortilla. Top with diced onion and fresh cilantro, sprinkle with a pinch of kosher salt, and serve with lime wedges on the side for squeezing — the brightness cuts through the rich, savory pork perfectly.

Tools you’ll need

• 14-inch roasting pan
• instant-read thermometer
• small bowl
• fine-mesh strainer
• small saucepan
• meat shredders or two forks
• cutting board
• kitchen tongs
• chef's knife
• shallow serving bowl

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