Ingredients

The following ingredients have 7 Servings
  • 3 pounds pork shoulder, either butt or picnic
  • 7 strips orange zest
  • 5 garlic cloves, minced
  • 1 large onion, chopped, plus finely chopped onion for garnish
  • 1 1/4 teaspoons crushed red pepper flakes
  • 1 cinnamon stick, preferably Mexican canela
  • 2 bay leaves
  • 1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican
  • 1 1/2 teaspoons kosher salt, more to taste
  • 1/4 teaspoon ground cloves
  • 24 small corn tortillas, warmed, for serving
  • Chopped cilantro for garnish
  • Salsa for garnish

Instruction

  • Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
  • Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
  • Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.