Spicy Carnitas Tacos

Citrus-braised pork with crispy edges, made for 3 am

These spicy carnitas tacos are all about contrast: tender, citrus-braised pork shoulder with crispy broiled edges, tucked into warm corn tortillas with bright pickled onions and salsa verde. The low-and-slow braise does most of the work, so you can set it and forget it until hunger strikes. Ideal for a crowd or a late-night craving.

Ingredients

• 2.5 lb pork shoulder, cut in chunks
• 1 orange, halved
• 1 white onion, quartered
• 2 chipotle peppers in adobo, minced
• 2 tsp ground cumin
• 1 tbsp kosher salt
• 12 corn tortillas
• 1/2 cup pickled red onions
• 1/2 cup salsa verde
• cilantro and lime wedges

Instructions

1. Season pork chunks generously with salt and cumin.
2. Add pork, onion, chipotle, and orange halves to Dutch oven.
3. Pour in water to halfway, cover, braise at 325F for 2.5 hours.
4. Shred pork, spread on sheet pan, broil 5 minutes until crisp.
5. Warm tortillas and pile with carnitas, pickled onions, salsa verde.
6. Finish with cilantro and a squeeze of fresh lime.

Nutrition

This recipe works out to about 1011 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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