dinner · gluten-free · dairy-free
Lard-simmered pork carnitas tacos
Pork shoulder and belly seared then slowly simmered in lard until meltingly tender, chopped and crisped, in warm corn tortillas.
- Time
- 210min
- Steps
- 6
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Season the pork all over with the salt.
-
2
Melt the lard in a large, heavy pot and heat to about 150°C (300°F). Brown the pork in batches until golden.
-
3
Return all the pork, lower the heat so the lard bubbles gently (about 120°C / 250°F), and add the orange, onion, garlic, bay and oregano.
-
4
Simmer gently, turning now and then, for 2.5-3 hours until the pork is fork-tender.
-
5
Lift out the meat and drain. Chop it, mixing the shoulder and belly, and crisp it in a hot pan with a spoonful of the lard.
-
6
Warm the tortillas and fill with carnitas, onion, cilantro, salsa and a squeeze of lime.
