CrustyCrab
Recipes

MexicanBoneless pork shoulder

Pork Carnitas Tacos with Lime-Cilantro Slaw

Citrus-braised pork shoulder shredded and broiled until crisp at the edges, piled into warm corn tortillas with a bright lime-cilantro slaw.

Calories
980kcal
Protein
59g
Carbs
61g
Fat
56g
Total, 40 min active
3 hr 45min
Servings
4

Nutrition is per serving.

Ingredients

Carnitas

  • 2–3 lb boneless pork shoulder, in 2 in chunks
  • Salt and black pepper
  • 1–2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp vegetable oil or lard
  • 1 yellow onion, chopped
  • 4–6 garlic cloves, minced
  • Juice of 2 oranges
  • Juice of 1 lime
  • 2 bay leaves
  • 1 small cinnamon stick (optional)
  • Water, to barely cover

Lime-cilantro slaw

  • ½ head green cabbage, thinly sliced
  • 1 carrot, thinly sliced or grated
  • Juice of 1 lime
  • 2 tbsp olive oil
  • ¼ cup chopped cilantro
  • Salt

Tacos

  • 12–16 small corn tortillas
  • Finely diced white onion and chopped cilantro
  • Crumbled queso fresco or cotija
  • 1 avocado, sliced
  • Salsa, lime wedges and sliced radishes
  • 1 jalapeño or serrano, sliced (optional)

Steps

  1. Season. Heat the oven to 300°F. Season the pork with salt, pepper, cumin and oregano.
  2. Brown. Heat the oil or lard in a Dutch oven over medium-high and brown the pork in batches. Set aside.
  3. Cook the aromatics. Add the onion and garlic to the pot and cook until fragrant.
  4. Braise. Return the pork with the orange and lime juice, bay leaves and cinnamon stick, and add water until the meat is barely covered. Cover and braise in the oven about 3 hours, until fork-tender.
  5. Make the slaw. Toss the cabbage and carrot with the lime juice, olive oil, cilantro and salt. Let it sit at least 15 minutes for the flavors to meld.
  6. Shred. Lift out the pork and shred it with tongs or two forks. Discard the bay leaves and cinnamon.
  7. Crisp. Spread the pork on a heavy sheet pan, drizzle with some of the cooking liquid, and broil 3–5 minutes, until crispy at the edges.
  8. Serve. Warm the tortillas and fill them with the carnitas, topped with onion, cilantro, cheese, avocado and salsa. Serve the slaw and lime wedges alongside.

Notes

  • The slaw is the best partner here: its fresh acidity cuts the richness of the pork, and it needs no stove time.
  • Other sides: Mexican red rice or charro beans also work.
  • Freezes well, shredded and stored with a little of the cooking liquid.