FIND A GRILL / TACO TUESDAY / CRISPY CARNITAS TACOS

Crispy Carnitas Tacos

Prep: 20 min | Marinate: None | Cook: 3½–4½ hr | Yield: 6 (12 tacos)

Crispy-edged shredded pork carnitas tacos with onion, cilantro and salsa in toasted corn tortillas. A grill-forward recipe designed for weeknight inspiration and weekend cooking.

Pork

• 3 lb boneless pork shoulder, cut into large chunks

• 1 tbsp kosher salt

• 2 tsp cumin

• 1 tsp oregano

• 1 tsp black pepper

• 4 garlic cloves

• 1 onion, quartered

• juice of 2 oranges

• juice of 2 limes

• 1 cup low-sodium chicken broth

• 2 bay leaves

• 12 corn tortillas

• diced white onion

• cilantro

• salsa

• lime wedges

1. Season pork with salt, cumin, oregano and pepper. Add pork, garlic, onion, citrus juices, broth and bay leaves to a covered Dutch oven.

2. Set grill for indirect cooking at 300°F. Place covered Dutch oven on grill and cook 3–4 hours, until pork is very tender and shreds easily. Add a little broth if liquid runs low.

3. Transfer pork to a tray; discard bay leaves. Shred pork, moistening with a few spoonfuls of cooking liquid.

4. Raise grill to 425–450°F. Spread shredded pork on a lightly oiled cast-iron griddle or skillet and crisp in batches for 5–10 minutes, turning occasionally.

5. Warm tortillas; fill with crispy pork, onion, cilantro and salsa. Serve with lime.

Pork shoulder becomes shreddable well above its minimum safe temperature of 145°F; aim for tenderness, often around 195–205°F. Use a heavy covered vessel for moist cooking.