Tacos de Carnitas
Published March 24, 2009
Danny Ghitis for The New York Times
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 pounds pork shoulder, either butt or picnic
7 strips orange zest
5 garlic cloves, minced
1 large onion, chopped, plus finely chopped onion for garnish
1 ¼ teaspoons crushed red pepper flakes
1 cinnamon stick, preferably Mexican canela
2 bay leaves
1 ½ teaspoons crushed dried oregano leaves, preferably Mexican
1 ½ teaspoons kosher salt, more to taste
¼ teaspoon ground cloves
24 small corn tortillas, warmed, for serving
Chopped cilantro for garnish
Salsa for garnish
Nutritional analysis per serving (6 to 8 servings)
36 grams carbs; 121 milligrams cholesterol; 576 calories; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 33 grams fat; 6 grams fiber; 507 milligrams sodium; 34 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 ½ teaspoons salt and the cloves.
- Step 2
Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 ½ hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
- Step 3
Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
Private Notes
Comments
I highly recommend that you bring the pork to a boil, reduce to a simmer and skim the scum BEFORE adding the other ingredients. Otherwise all of the ingredients that float will mix with the scum and be scimmed out along with the scum and the dish will be largely under seasoned.
We love this recipe.
Two things:
1. for those averse to the fat of pork shoulder, it CAN be done with pork loin, but need to add a little oil. (Its not as good like this, but perhaps healthier).
2. the recipe needs lacks cumin. It needs at at least a teaspoon.
I have done it in a slow cooker and, after taking it out, put on a baking pan and either broil (while watching closely until the meat begins to "fry"); or alternately, place in 350 oven until the same thing happens - about 25 minutes, but check often.
Boil just the pork and water while you measure out the spices in a bowl. Skim the water when it comes to a boil and then add all of the ingredients.
Mixed all the ingredients, massaged it into my chunks of pork and plopped them into the slow cooker on low for the day. NO WATER! The pork and onion released at least two cups of broth. Pulled the pork (removing any fatty blobs that didn’t render) and chilled the broth so the fat solidified on top. Next day, I skimmed the fat and used it to crisp up the meat while I simmered the remaining broth to reduce it and then mixed it back in with the meat. Final verdict? Rather flavorless except for too much orange. We will stick to Melissa Clark’s Garlicky Cuban Pork. It is written for an instant pot but I cook it in a slow cooker just fine. Far superior.
I made this in my Instant Pot by browning the pork shoulder, deglazing with bourbon, adding the spices, fruit, etc., and cooking for 2 hours. Definitely altered the recipe, but super delish.