Carnitas Tacos

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 lbs pork shoulder, cut into 3-inch chunks
• 1 tsp salt
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1 orange, juiced
• 3 cloves garlic, minced
• 8 small corn tortillas
• 1/2 cup fresh cilantro, chopped
• 1/2 cup white onion, diced

Directions

1. Toss pork chunks with salt, cumin, chili powder, and black pepper until evenly coated.
2. Place seasoned pork in a heavy pot or Dutch oven, add garlic and pour orange juice over everything, then add just enough water to barely cover the meat.
3. Bring to a boil over high heat, then reduce to medium and cook uncovered for about 90 minutes until the liquid evaporates and the pork starts to fry in its own rendered fat.
4. Stir and let the pork brown and crisp on all sides in the pot for about 10 minutes, then remove and shred with two forks.
5. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side.
6. Pile shredded carnitas onto each tortilla and top with diced onion and fresh cilantro before serving.

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