Pork shoulder slow-braised in lard with citrus, garlic, and oregano until it shreds, then crisped in its own rendered fat. The two-stage process is what makes carnitas carnitas — tender and fatty from the braise, caramelized and crackling at the edges.←Back to Taco Base Recipes
3 lb pork shoulder, cut into 3-inch chunks
1 cup lard
1 large white onion, quartered
1 large orange, juiced
1 whole lime, juiced
3 whole bay leaves
6 cloves garlic cloves, smashed
2 tsp Mexican oregano
1 tsp cumin
2 tbsp salt
1 tsp black pepper
Season the pork chunks generously with salt and pepper, then let them sit at room temperature for 30 minutes.
Heat lard in a heavy Dutch oven over medium-high heat until shimmering.
Brown the pork chunks in batches, turning to get color on all sides — about 8-10 minutes total per batch.
Return all pork to the pot and add onion, garlic, bay leaves, oregano, cumin, orange juice, and lime juice.
Add just enough water to barely cover the meat, bring to a gentle simmer, then reduce heat to low.
Cover and braise 2-3 hours until the pork shreds easily with a fork.
Remove the lid and increase heat to medium-high, cooking until the liquid reduces and the pork crisps on the bottom — about 10-15 minutes.
Use two forks to shred the meat and mix in those crispy bits.
Chef's Notes
Lard is the traditional cooking fat and nothing else achieves quite the same flavor. Find it at Mexican butcher shops (carnicerías), some grocery stores near the bacon, or render your own from pork fat. If you absolutely can't find lard, duck fat is a worthy substitute; vegetable oil works mechanically but please don't call the result traditional. The two-stage cooking is what makes carnitas carnitas: first a long braise until the meat is fall-apart tender, then the liquid reduces and the pork crisps in its own rendered fat. Don't rush the browning at the end. The citrus isn't just for flavor; the acid helps tenderize the meat during the long braise. Mexican oregano is different from Mediterranean oregano — more citrusy and less minty. Find it at Latin markets or substitute marjoram in a pinch. When shredding, mix the tender meat with the crispy bits so every bite gets some of both. Traditional carnitas are served by weight at taquerías, where they scoop portions that combine crispy and tender in perfect proportion. This is the standard you're aiming for.
Into This Base? Remix It!
Classic Carnitas is a taco base recipe — the foundation of your taco, also known as the filling. It sets the flavor direction for everything that follows. Hit remix to pair it with toppings and finishes that complement it or take it somewhere you'd never expect. You might land on something traditional or stumble into full-on taco fusion.Take Classic Carnitas into the Summoning Circle and shuffle it with hundreds of other taco components to create your perfect taco.
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