SIZZLE & SCORE
WHEN THE GAME IS ON THE LINE
S&S RECIPE

Crispy Pork
Carnitas Tacos

Slow-braised pork shoulder finished under the broiler for crispy edges, then piled into warm tortillas with fresh onion, cilantro, lime and optional cotija. Tender inside, crispy outside and absolutely built for taco night.

♨
Serves
2
◷
Prep Time
25 min
◷
Cook Time
3 hrs
★★☆☆☆
Difficulty
Easy

WHAT YOU NEED

Crispy Pork Carnitas
  • 1½ lb boneless pork shoulder, cut into roughly 2-inch chunks
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • 4 garlic cloves, smashed
  • ½ small yellow onion, roughly chopped
  • Juice of 1 orange
  • Juice of 1 lime
  • ½ cup chicken broth
  • 1 bay leaf
  • 1 Tbsp avocado or vegetable oil
For the Tacos
  • 6–8 small tortillas of choice
  • ¼ small white onion, finely diced
  • Fresh cilantro, chopped
  • Lime wedges
  • Crumbled cotija, optional

COOK IT

1

Season The Pork.

Heat the oven to 325°F. Pat the pork dry and cut it into roughly 2-inch chunks. Season with 1 tsp kosher salt, ½ tsp black pepper, 1 tsp cumin, 1 tsp oregano, ½ tsp chili powder and ½ tsp smoked paprika.

2

Put Some Color On It.

Heat 1 Tbsp avocado or vegetable oil in a Dutch oven over medium-high heat. Sear the pork for 2–3 minutes per side until you get good brown spots. You’re making carnitas, not detailing a car.

3

Build The Braise.

Add the ½ small yellow onion and 4 smashed garlic cloves and cook for about 1 minute. Add the orange juice, lime juice, ½ cup chicken broth and bay leaf. Scrape up the browned bits from the bottom and bring everything to a simmer.

4

Let The Dutch Oven Earn Its Keep.

Cover and bake at 325°F for 2–2½ hours. Allow additional time for searing, crisping and warming tortillas. Start checking around the 2-hour mark. The pork is ready when it pulls apart easily with two forks. If you have to fight it, it needs more time.

5

Shred It. Save The Good Stuff.

Transfer the pork to a sheet pan and shred it with two forks. Do not dump the braising liquid. Spoon about ¼ cup of that liquid over the shredded pork. That stuff is basically pork insurance.

6

Now Make It Carnitas.

Set the broiler to high and position the oven rack about 6 inches below the heat. Put the pork under the broiler for 3–5 minutes until the edges start getting brown and crispy. Toss it, spoon another 2–3 Tbsp braising liquid over the pork and broil for another 2–3 minutes. Watch closely—broilers can burn the edges quickly.

7

Watch The Finish.

Keep an eye on the pork during that second broil. If it starts looking dry, stop and add a little reserved cooking liquid. Crispy is the goal. Mummified is not.

8

Warm The Tortillas.

Heat the 6–8 tortillas in a dry skillet for about 20–30 seconds per side. Stack them under a clean kitchen towel as you go so they stay warm and flexible.

9

Build The Tacos.

Fill the warm tortillas with crispy carnitas, finely diced white onion and chopped cilantro. Add crumbled cotija if you want it, then finish each taco with a squeeze of fresh lime. Serve them while the pork is hot and those crispy edges are still doing their job.

FULL GAME PLAN

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