Carnitas Tacos - Tender Pulled Pork

Carnitas are one of those dishes where simple ingredients do most of the work. Pork shoulder is slowly simmered with orange, onion, garlic, Mexican oregano, and bay leaf until it's tender enough to fall apart. The cooking liquid is then reduced into a rich, glossy glaze that coats every piece of shredded pork.

Pile the carnitas into warm corn tortillas, add salsa verde and your favorite toppings, and you have a seriously satisfying taco dinner.

Carnitas are a Mexican preparation of pork, traditionally made by slowly cooking pork until tender and then browning or crisping the meat.

There are different ways to make carnitas, but pork shoulder is the key starting point. It contains enough fat and connective tissue to stay juicy during the long cooking process while becoming wonderfully tender.

For this version, we're using a slightly different approach: instead of frying the pork in its cooking fat, we reduce the braising liquid into a concentrated glaze and toss the shredded meat in it. The result is deeply flavored, juicy carnitas without needing a complicated cooking process.

The pork is cooked slowly in a small amount of water with aromatics and orange. As it simmers, the meat becomes tender and the cooking liquid picks up its flavor.

Once the pork is removed, the liquid is reduced. This concentrates everything that was left behind in the pot - the pork juices, orange, garlic, onion, oregano, and seasoning.

The final glaze is the important part. Instead of simply serving the shredded pork with a watery cooking liquid, you reduce it until it's thick and intensely flavored, then toss the pork through it.

Carnitas are very flexible, so you can keep the toppings simple or build a whole taco spread.

Try them with:

• Salsa verde
• Pico de gallo
• Queso fresco
• Feta
• Fresh cilantro
• Pickled red onion
• Lime wedges
• Fresh jalapeño

A little acidity is particularly good with the rich pork. Fresh lime, salsa verde, or pickled onions can cut through the richness and keep the tacos balanced.

Yes. Carnitas are a great make-ahead dish.

Cook and shred the pork, then store it together with the reduced glaze in an airtight container in the refrigerator for up to 3 - 4 days.

When you're ready to serve, gently reheat the pork in a skillet or pan. If it looks dry, add a small splash of water and warm it through.

For extra texture, spread the reheated carnitas in a hot skillet and let some of the edges brown and crisp before serving.

• Use pork shoulder. Its fat and connective tissue are ideal for slow cooking and give the finished meat a juicy texture.
• Don't rush the simmer. The pork needs time to become tender. If it's still difficult to pull apart, keep cooking.
• Don't add too much water. You only need enough to cover the pork. Too much water means you'll have more liquid to reduce later.
• Watch the glaze at the end. Once most of the water has evaporated, the reduction can thicken quickly. Stir more frequently so it doesn't catch on the bottom of the pot.
• Don't skip the reduction. This is what turns the cooking liquid into a concentrated glaze that coats the pork instead of leaving it watery.
• Toast the tortillas. A few seconds in a dry, hot skillet adds warmth, texture, and a little char.