Carnitas Tacos
Pork shoulder slow-braised in lard, milk, and orange juice until fall-apart tender - the milk solids browning are what give real carnitas their signature golden crust when crisped.
⏱ 500 min🍽 6 servings
dinnermexican
Ingredients
- •3 lb pork shoulder, cut into large chunks
- •1/4 cup lard (or vegetable oil)
- •1 onion, quartered
- •4 cloves garlic
- •1 orange, juiced (peel reserved)
- •1/2 cup milk
- •2 tsp cumin
- •1 tsp dried oregano
- •2 bay leaves
- •Salt to taste
- •12 corn tortillas
Steps
- 1.Place the pork, lard, onion, garlic, orange juice and peel, milk, cumin, oregano, bay leaves, and salt in a slow cooker.
- 2.Cook on low for 8 hours until the pork shreds easily and most of the liquid has cooked away.
- 3.Discard the orange peel and bay leaves, then shred the pork in the remaining fat and crisp it up under the broiler or in a hot skillet until the edges turn golden and caramelized.
- 4.Serve in warmed tortillas with your favorite toppings.