Pork Carnitas Street Tacos
Tender chunks of pork that make for perfect street tacos. We became addicted to these while living in Cancun. This is as close as I can get to them.
Tender chunks of pork that make for perfect street tacos. We became addicted to these while living in Cancun. This is as close as I can get to them.
- 1 bay leaf
- water to cover
- 1 tablespoon black pepper
- salsa
- 2 1/2 teaspoons salt
- 3 tablespoons tomato paste
- carnitas
- 3.5 pounds pork butt bone-in
- 5 cloves garlic smashed
- 1 1/2 tablespoons ground cumin heaping
- 1 tablespoon dried oregano heaping
- 1 yellow onion chunked
- 1 quart chicken stock
- 1 pod knorr's homestyle chicken stock
- for the tacos
- 12 small flour tortillas
- 1 bunch fresh cilantro chopped coarsely
- 1 bunch green onions chopped coarsely
- 1 lime quartered for garnish
- Carbohydrate 163.554620810847 g
- Cholesterol 86.8246202355801 mg
- Fat 42.2141817684042 g
- Fiber 10.2359121304034 g
- Protein 52.6338546405702 g
- Saturated Fat 449.446674800406 g
- Serving Size 1 1 Serving (638g)
- Sodium 2465.74931070703 mg
- Sugar 153.318708680444 g
- Trans Fat 0 g
- Calories 1262 calories
Step-by-step
- Chunk the pork to fit into the stock pot.
- Add all ingredients and water to cover.
- Bring to a boil, then simmer for 3.5 hours or until meat falls apart.
- Remove meat with slotted spoon and pull apart into 3-inch chunks.
- Heat oven to 450.
- Spread meat onto foil-lined baking sheet and bake for 20-25 minutes to render off some of the fat.
- Chop the cilantro and green onions coarsely and mix together.
- Section the lime into wedges.
- Roughly chop a few chunks of the pork for individual tacos.
Pork butt supplies the essential connective tissue and fat distribution required for authentic carnitas, rendering down during a multi-hour simmer to yield succulent meat.
- Simmer the 3.5 pounds of pork butt gently at a low bubble for three and a half hours; vigorous boiling toughens the muscle fibers before they can properly break down.
- Shred the meat into robust 3-inch chunks rather than fine strands to maintain structural integrity during the subsequent high-heat phase.
- Blast the shredded pork in an oven preheated to 450 degrees Fahrenheit for 20 to 25 minutes on a foil-lined baking sheet to crisp the edges without drying out the interior.
- Combine chicken stock and a concentrated stock pod carefully to control salinity, balancing the 2.5 teaspoons of salt included in the braising liquid.
Originating from the Michoacán state of Mexico, traditional carnitas rely on long cooking times to achieve textural contrast between tender interiors and crisp surfaces. Proper moisture management during the initial braise ensures the meat remains juicy before it hits the roasting pan.
