Photograph of the finished Taco de carnitas

Mexico · Taco heo om mỡ Carnitas

Taco de carnitas

3 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.1 lb
  • Photograph of Pork fat Pork fat 14.1 oz
  • Photograph of Orange Orange 2
  • Photograph of Sweetened condensed milk Sweetened condensed milk ¼ cup
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Tortilla Tortilla 12
  • Photograph of Shallots Shallots 1.2
  • Photograph of Coriander Coriander 0.7 oz

Method

  1. 1 Cut the pork shoulder into 5 cm chunks, rub with salt, then put them in a cast iron pot with melted pork fat until they are just covered.
  2. 2 Simmer at 90 degrees for 2 hours, the fat should only bubble slightly; the meat boiling in the fat will dry out.
  3. 3 Add freshly squeezed orange juice, condensed milk, and bay leaves in the last 30 minutes; the condensed milk is the trick to giving the meat a caramel color when you increase the heat.
  4. 4 Increase the heat for the last 8 minutes to sear the outside of the meat pieces until crispy, then remove and shred roughly by hand.
  5. 5 Heat the tortillas, then layer with the meat, chopped red onion, and cilantro, and drizzle with a spoonful of rendered fat.

With an appliance

  • Oven 2 hr 30 min

    Replace step 2: deep-fry the meat in an uncovered pot on the middle rack of the oven at 130 degrees for 1 hour and 45 minutes; add orange juice and condensed milk in the last 30 minutes, then increase the temperature to 230 degrees for 8 minutes in step 4 to sear the surface.

Start cooking