World Flavors Cookbook

Tacos de Carnitas

Tender, melt-in-your-mouth pork slow-cooked in its own fat until crispy on the outside, served in corn tortillas.

Cuisine: Mexico

Ingredients

• 1.5 kg pork shoulder or butt, cut into large chunks
• 500g pork lard
• 1 orange, halved
• 1 onion and 1 head of garlic
• Cinnamon stick and bay leaves
• Corn tortillas, onion, cilantro, and lime for serving

Instructions

1. Melt the lard in a large heavy pot. Add the pork chunks.
2. Squeeze the orange juice into the pot and drop the halves in. Add onion, garlic, and spices.
3. Simmer the pork in the lard over low heat for 2.5 to 3 hours until tender.
4. Increase heat for the last 10 minutes to crisp the edges of the pork.
5. Remove, shred slightly, and serve on warm tortillas with traditional toppings.