Cook and Scale
Pork Carnitas
6 servings · 195 min total
Slow-braised pork in citrus and spices, shredded and broiled until the edges turn crisp and golden. Pile into tortillas for the best tacos.
Ingredients
- 1⅖ kg pork tenderloin
- 1 onion, quartered
- 6 garlic, smashed
- 2 orange, juiced
- 2 lime, juiced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaf
- 1 tsp smoked paprika
- 2 tbsp vegetable oil
- 12 wheat tortilla
- salt to taste
- black pepper to taste
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
Season the pork chunks — Cut the pork into large chunks and season generously with salt, pepper, cumin, oregano, and smoked paprika.
- 2.
Marinate with citrus and aromatics — Place the pork in a deep dish with the onion, garlic, bay leaves, orange and lime juice, and oil. Cover tightly with foil.
- 3.
Bake until fork-tender — Bake at 160°C for 2.5 hours until the pork is fork-tender and falling apart.
- 4.
Shred and crisp the pork — Shred the pork with two forks, spread on a tray, and broil for 10 minutes until the edges crisp. Serve piled into warm tortillas.