Pork Carnitas Tacos
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Everyday Food, June 2011
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Yield Makes 12 tacos
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Ingredients
- 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
- Coarse salt and ground pepper
- 12 corn tortillas, warmed or lightly toasted
- 1 small white onion, diced small
- 1/2 cup packed fresh cilantro leaves
- Guacamole, optional
- Lime wedges, for serving
Directions
- In a large cast-iron or heavy straight-sided skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high. Cook, turning pieces occasionally, until water evaporates, about 45 minutes. Season with salt and pepper and continue to cook, turning pieces frequently, until crisp and browned on all sides, about 12 minutes. Serve carnitas with tortillas, onion, cilantro, guacamole (if desired), and lime wedges.
Cook's Note
In a heavy skillet, toast tortillas over medium until browned in spots. Or, wrap a stack of them in parchment-lined foil and warm in a 400-degree oven for 5 minutes.
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