Crispy Pork Carnitas Tacos

These carnitas are slow-cooked until tender, then crisped up and tucked into warm corn tortillas with fresh toppings for a bite that just screams street food. Those corn tortillas are where the carbs live, tallying up a solid 36 grams, so save this one for a flexible day.

Ingredients

• Boneless pork shoulder2 lb
• Orange1 each
• Lime1 each
• Yellow onion1 medium
• Garlic cloves4 each
• Bay leaves2 each
• Ground cumin1 tsp
• Dried oregano1 tsp
• Salt1.5 tsp
• Black pepper0.5 tsp
• Canola oil (ensure soy-free) or lard2 tbsp
• 100% Corn tortillas6 each
• Fresh cilantro, chopped0.25 cup
• Diced white onion0.25 cup
• Salsa (ensure no soy, wheat, dairy, eggs)0.5 cup
• Radish slices0.25 cup

Method

1. Cut pork shoulder into 2-inch chunks. Season well with salt, pepper, cumin, and oregano.
2. Halve the orange and lime. Quarter the yellow onion. Smash garlic cloves.
3. In a large Dutch oven or heavy pot, combine pork, orange and lime halves, onion quarters, garlic, bay leaves, and enough water to barely cover the pork.
4. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 2.5-3 hours, or until pork is fork-tender. Skim any foam that rises to the top.
5. Remove pork from the pot and shred it using two forks. Discard the cooking liquid solids (citrus, onion, bay leaves). Reserve about 1/2 cup of the cooking liquid.
6. Heat canola oil or lard in a large skillet over medium-high heat. Add the shredded pork in a single layer. Fry until browned and crispy, stirring occasionally, about 8-10 minutes.
7. Pour in the reserved cooking liquid and let it reduce and caramelize around the pork, making it even crispier.
8. Warm corn tortillas on a dry skillet or griddle for about 30 seconds per side until pliable.
9. Assemble tacos: Spoon crispy carnitas into warm tortillas. Top with fresh cilantro, diced white onion, a dollop of salsa, and radish slices. Serve immediately.