Description
Homemade crispy carnitas tacos featuring tender, braised pork shoulder that is seared and broiled for a shattering crunch, served with a bright, tangy lime crema and fresh toppings.
Ingredients
Scale
- 3–4 pounds pork shoulder (Boston Butt), cut into 2-3 inch chunks
- 1 cup orange juice (freshly squeezed)
- 1/2 cup lime juice (fresh)
- 1 cup chicken broth (low-sodium)
- 1 large white onion, sliced into rings
- 6–8 cloves garlic, smashed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 2 bay leaves
- Salt and black pepper (generous amounts)
- 2 tablespoons neutral oil (for searing)
- 1 cup sour cream (full-fat)
- 1/2 cup Mexican crema or crème fraîche (or mix of sour cream and heavy cream)
- 2 tablespoons lime juice (for crema)
- 1 lime, zested
- 1 small garlic clove, minced (for crema)
- 1/2 teaspoon salt (for crema)
- 12–16 small corn tortillas
- 1/2 cup white onion, finely diced (for garnish)
- 1 cup fresh cilantro, chopped
- 2–3 radishes, thinly sliced
- 1–2 jalapeños, sliced
- Avocado or guacamole (optional)
Instructions
- Pat pork shoulder dry and season generously with salt and black pepper.
- Heat a Dutch oven over medium-high heat. Sear pork in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté sliced onion, smashed garlic, bay leaves, cumin, and oregano for 1-2 minutes until fragrant.
- Add orange juice, lime juice, and chicken broth, scraping up browned bits from the bottom of the pot.
- Return pork to the pot. Liquid should come halfway up the meat. Bring to a simmer, cover tightly, and transfer to a 325°F (160°C) oven.
- Braise for 2-3 hours until pork is fork-tender.
- Remove pork from pot and shred using two forks. Strain and reserve the braising liquid.
- Preheat broiler to high. Spread shredded pork on a parchment-lined baking sheet. Drizzle with a little reserved braising liquid to moisten.
- Broil for 5-7 minutes, flip, and broil for another 3-5 minutes until edges are dark brown and crispy. Watch closely to prevent burning.
- While pork crisps, whisk together sour cream, Mexican crema, lime juice, lime zest, minced garlic, and salt to make the lime crema.
- Warm corn tortillas in a dry skillet or microwave.
- Assemble tacos with crispy pork, drizzle with lime crema, and top with diced onion, cilantro, radishes, and jalapeños.
Notes
The pork can be braised up to two days in advance. The lime crema tastes better if made ahead. Ensure pork is dry before broiling for maximum crispiness. Do not crowd the baking sheet during the crisping step.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 4 tacos with crema a
- Calories: 475
- Sugar: 4
- Sodium: 600
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
Keywords: carnitas, tacos, pork shoulder, lime crema, crispy pork, Mexican food, dinner recipe, homemade tacos