Pork Carnitas Tacos

Name: Pork Carnitas Tacos
Total time: 3 h 27 min
Yield: 5 servings
Cuisine: mexican
Ingredients: 1.2 kg pork shoulder; 2 tsp Ground cumin; 1 tsp Dried oregano; 1 tsp Smoked paprika; 1 tsp Chilli powder; 2 tsp Kosher salt; 1 tsp Ground black pepper; 6 clove Garlic clove; 2 piece White onion; 2 tbsp Vegetable oil; 250 ml Coca-Cola; 250 ml Chicken stock; 1 piece Orange; 4 piece Lime; 2 piece Bay leaves; 16 piece Corn tortillas; 1 piece White onion; 30 g Coriander leaves; 2 piece jalapeños

3 hr 27 min · 1 hr 18 min active · makes ~3 kg · Easy · Mexican

Slow-braised pork shoulder carnitas seasoned with cumin, oregano, and smoked paprika, finished with fresh coriander, jalapeños, and lime.

See more →

Pork Carnitas Tacos

Slow-braised pork shoulder carnitas seasoned with cumin, oregano, and smoked paprika, finished with fresh coriander, jalapeños, and lime.

See more →

TOTAL TIME

3 hr 27 min

ACTIVE TIME

1 hr 18 min

QUANTITY

~3 kg

DIFFICULTY

Easy

CUISINE

Mexican

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/21

Ingredients

0/18 gathered · 5 servings

1.2kg

2tsp

1tsp

2tsp

1tsp

6clove

3piece

2tbsp

250ml

1piece

4piece

2piece

16piece

30g

2piece

#	Quantity	Notes	State
1	1.2kg	—	—
2	2tsp	—	—
3	1tsp	—	—
4	1tsp	—	—
5	1tsp	—	—
6	2tsp	—	—
7	1tsp	—	—
8	6clove	—	—
9	3piece	—	—
10	2tbsp	—	—
11	250ml	—	—
12	250ml	—	—
13	1piece	—	—
14	4piece	—	—
15	2piece	—	—
16	16piece	—	—
17	30g	—	—
18	2piece	—	—

Tools

24 items

Serveware

1 item

Procedure

54 steps

1 of 54

Preheat the oven to 160 °C.

160°C

⏱ 15 min

2 of 54

Cut the pork shoulder into roughly 5 cm chunks on the chopping board.

Pork shoulder · 1.2 kg

⏱ 3 min

ResultChunked pork

3 of 54

Pat the pork chunks thoroughly dry with kitchen paper so they sear rather than steam.

Chunked pork · step 2

⏱ 1 min

ResultDried pork chunks

4 of 54

Measure the ground cumin into a small bowl.

Ground cumin · 2 tsp

⏱ 20s

ResultGround cumin

5 of 54

Add the dried oregano to the cumin in the small bowl.

Dried oregano · 1 tsp

⏱ 15s

ResultGround cumin and dried oregano

6 of 54

Add the smoked paprika to the spice mixture in the small bowl.

Smoked paprika · 1 tsp

⏱ 15s

ResultGround cumin and dried oregano and smoked paprika

7 of 54

Add the chilli powder to the spice mixture in the small bowl.

Chilli powder · 1 tsp

⏱ 15s

ResultGround cumin and dried oregano mixture

8 of 54

Add the kosher salt to the spice mixture in the small bowl.

Kosher salt · 2 tsp

⏱ 15s

ResultGround cumin and dried oregano mixture

9 of 54

Add the ground black pepper to the small bowl and stir everything together to make the spice rub.

Ground black pepper · 1 tsp

⏱ 15s

ResultSpice rub

10 of 54

Tip the spice rub over the dried pork chunks and rub it in firmly with your hands until every surface is coated.

Spice rub · step 9

⏱ 2 min

ResultSpice-rubbed porkused in step 17

11 of 54

Peel the garlic cloves on the chopping board.

Garlic clove · 6 clove

⏱ 30s

ResultPeeled garlic cloves

12 of 54

Place the flat of a chef's knife on each peeled garlic clove and press firmly with your palm to crush it.

Peeled garlic cloves · step 11

⏱ 1 min

ResultCrushed garlicused in step 20

13 of 54

Peel the white onions on the chopping board.

White onion · 2 piece

⏱ 30s

ResultPeeled white onion

14 of 54

Halve the peeled onions through the root and chop them roughly on the chopping board.

Peeled white onion · step 13

⏱ 2 min

ResultRoughly chopped white onionused in step 19

15 of 54

Pour the vegetable oil into a large ovenproof frying pan.

Vegetable oil · 2 tbsp

⏱ 20s

ResultVegetable oil

16 of 54

Set the pan over a high heat and warm the oil until it shimmers.

⏱ 2 min

ResultHot oil

17 of 54

Sear the spice-rubbed pork chunks in the hot oil in 3 batches, turning with tongs, until deeply browned on all sides, about 3 minutes per batch; set each batch aside on the plate before starting the next.

Spice-rubbed pork · step 10

⏱ 10 min

ResultSeared pork

18 of 54

Lift the seared pork out of the pan onto a plate, leaving the drippings behind.

Seared pork · step 17

⏱ 1 min

ResultPan drippingsused in step 22

19 of 54

Tip the chopped white onion into the pan with the drippings.

Roughly chopped white onion · step 14 Pan drippings · step 18

⏱ 30s

ResultRoughly chopped white onion and pan drippings

20 of 54

Add the crushed garlic cloves to the onion in the pan.

Crushed garlic · step 12

⏱ 20s

ResultRoughly chopped white onion and pan drippings and crushed garlic

21 of 54

Sauté the onion and garlic over a medium heat, stirring frequently, until softened and lightly golden.

⏱ 3 min 30s

ResultSoftened aromatics

22 of 54

Return the seared pork to the pan, nestling it in among the softened aromatics.

Seared pork · step 18

⏱ 1 min

ResultSoftened aromatics and seared pork

23 of 54

Pour the Coca-Cola into the pan over the pork and aromatics.

Coca-Cola · 250 ml

⏱ 20s

ResultSoftened aromatics and seared pork and coca-cola

24 of 54

Pour the chicken stock into the pan.

Chicken stock · 250 ml

⏱ 20s

ResultSeared pork and chicken stock mixture

25 of 54

Rinse the orange under cold running water.

Orange · 1 piece

⏱ 30s

ResultRinsed orange

26 of 54

Halve the rinsed orange and squeeze the juice into the small bowl, keeping the squeezed halves.

Rinsed orange · step 25

⏱ 1 min

ResultOrange juice and squeezed halves

27 of 54

Add the orange juice and squeezed halves to the pan.

Orange juice and squeezed halves · step 26

⏱ 15s

ResultSeared pork and chicken stock mixture

28 of 54

Rinse the limes under cold running water.

Lime · 4 piece

⏱ 30s

ResultRinsed lime

29 of 54

Halve 3 of the rinsed limes and squeeze the juice into the small bowl, keeping the squeezed halves; cut the remaining lime into wedges for serving.

Rinsed lime · step 28

⏱ 1 min

ResultLime Juice

30 of 54

Add the lime juice and the squeezed lime halves to the pan.

Lime Juice · step 29

⏱ 15s

ResultSeared pork and chicken stock mixture

31 of 54

Tuck the bay leaves into the braising liquid.

Bay leaves · 2 piece

⏱ 15s

ResultSeared pork and chicken stock mixture

32 of 54

Bring the contents of the pan to a full boil over a high heat.

⏱ 5 min

ResultBoiling braising liquid

33 of 54

Cover the pan tightly with kitchen foil.

⏱ 1 min

34 of 54

Transfer the covered pan to the oven.

⏱ 20s

ResultBoiling braising liquid

35 of 54

Braise the pork in the oven until completely tender and falling apart, about 2½ hours.

160°C

⏱ 2 hr 30 min

ResultBraised pork

36 of 54

Using oven gloves, carefully remove the pan from the oven and uncover it.

⏱ 30s

ResultBraised pork

37 of 54

Lift the braised pork pieces out of the pan onto a clean chopping board, leaving the braising liquid in the pan.

⏱ 1 min

ResultBraising liquidused in step 39

38 of 54

Ladle the braising liquid from the pan into a small bowl and set it aside.

Braising liquid · step 37

⏱ 1 min

ResultReserved braising liquidused in step 40

39 of 54

Use two forks to pull the braised pork apart into coarse shreds, then spread them out on a large baking tray.

Braised pork · step 37

⏱ 3 min

ResultShredded pork pieces

40 of 54

Spoon the reserved braising liquid evenly over the shredded pork on the baking tray.

Reserved braising liquid · step 38

⏱ 1 min

ResultBraising-liquid-basted shredded pork

41 of 54

Spread the pork out into an even layer across the baking tray so every piece can caramelise.

⏱ 1 min

ResultEvenly spread shredded pork

42 of 54

Preheat the grill to its highest setting.

220°C

⏱ 5 min

43 of 54

Slide the baking tray under the hot grill.

⏱ 20s

ResultEvenly spread shredded pork

44 of 54

Grill the pork, turning once with tongs, until the edges are caramelised and crispy, about 6 minutes total.

220°C

⏱ 6 min 30s

ResultGrilled carnitas

45 of 54

Using oven gloves, remove the baking tray from the grill.

⏱ 20s

ResultGrilled carnitasused in step 55

46 of 54

Set a large dry frying pan over a high heat until very hot.

⏱ 1 min

47 of 54

Lay a corn tortilla in the hot dry pan.

Corn tortillas · 16 piece

⏱ 10s

ResultCorn tortillas

48 of 54

Warm each of the 16 tortillas in turn for about 30 seconds per side until pliable and lightly charred.

⏱ 16 min

ResultWarmed tortillas

49 of 54

Stack the warmed tortillas on a plate.

Warmed tortillas · step 48

⏱ 1 min

ResultWarmed tortillas

50 of 54

Drape a clean cloth over the stacked tortillas to keep them warm.

⏱ 10s

51 of 54

Peel the remaining white onion on a clean chopping board.

White onion · 1 piece

⏱ 30s

ResultPeeled white onion

52 of 54

Halve and finely dice the peeled white onion on the chopping board.

Peeled white onion · step 51

⏱ 2 min

ResultDiced white onionused in step 55

53 of 54

Roughly chop the coriander leaves on the chopping board.

Coriander leaves · 30 g

⏱ 1 min

ResultChopped corianderused in step 55

54 of 54

Thinly slice the jalapeños into rounds on the chopping board.

Jalapeños · 2 piece

⏱ 1 min

ResultSliced jalapeños

Total Time3 hr 27 min

#	Product	Tool	Action
1	—	160°C	Preheat the oven to 160 °C.⏱ 15 min
2	1.2 kg		Cut the pork shoulder into roughly 5 cm chunks on the chopping board.⏱ 3 minResultChunked pork
3	Chunked porkstep 2		Pat the pork chunks thoroughly dry with kitchen paper so they sear rather than steam.⏱ 1 minResultDried pork chunks
4	2 tsp		Measure the ground cumin into a small bowl.⏱ 20sResultGround cumin
5	1 tsp		Add the dried oregano to the cumin in the small bowl.⏱ 15sResultGround cumin and dried oregano
6	1 tsp		Add the smoked paprika to the spice mixture in the small bowl.⏱ 15sResultGround cumin and dried oregano and smoked paprika
7	1 tsp		Add the chilli powder to the spice mixture in the small bowl.⏱ 15sResultGround cumin and dried oregano mixture
8	2 tsp		Add the kosher salt to the spice mixture in the small bowl.⏱ 15sResultGround cumin and dried oregano mixture
9	1 tsp		Add the ground black pepper to the small bowl and stir everything together to make the spice rub.⏱ 15sResultSpice rub
10	Spice rubstep 9		Tip the spice rub over the dried pork chunks and rub it in firmly with your hands until every surface is coated.⏱ 2 minResultSpice-rubbed porkused in step 17
11	6 clove		Peel the garlic cloves on the chopping board.⏱ 30sResultPeeled garlic cloves
12	Peeled garlic clovesstep 11		Place the flat of a chef's knife on each peeled garlic clove and press firmly with your palm to crush it.⏱ 1 minResultCrushed garlicused in step 20
13	2 piece		Peel the white onions on the chopping board.⏱ 30sResultPeeled white onion
14	Peeled white onionstep 13		Halve the peeled onions through the root and chop them roughly on the chopping board.⏱ 2 minResultRoughly chopped white onionused in step 19
15	2 tbsp		Pour the vegetable oil into a large ovenproof frying pan.⏱ 20sResultVegetable oil
16	—		Set the pan over a high heat and warm the oil until it shimmers.⏱ 2 minResultHot oil
17	Spice-rubbed porkstep 10		Sear the spice-rubbed pork chunks in the hot oil in 3 batches, turning with tongs, until deeply browned on all sides, about 3 minutes per batch; set each batch aside on the plate before starting the next.⏱ 10 minResultSeared pork
18	Seared porkstep 17		Lift the seared pork out of the pan onto a plate, leaving the drippings behind.⏱ 1 minResultPan drippingsused in step 22
19	Roughly chopped white onionstep 14		Tip the chopped white onion into the pan with the drippings.⏱ 30sResultRoughly chopped white onion and pan drippings
19	Pan drippingsstep 18
20	Crushed garlicstep 12		Add the crushed garlic cloves to the onion in the pan.⏱ 20sResultRoughly chopped white onion and pan drippings and crushed garlic
21	—		Sauté the onion and garlic over a medium heat, stirring frequently, until softened and lightly golden.⏱ 3 min 30sResultSoftened aromatics
22	Seared porkstep 18		Return the seared pork to the pan, nestling it in among the softened aromatics.⏱ 1 minResultSoftened aromatics and seared pork
23	250 ml		Pour the Coca-Cola into the pan over the pork and aromatics.⏱ 20sResultSoftened aromatics and seared pork and coca-cola
24	250 ml		Pour the chicken stock into the pan.⏱ 20sResultSeared pork and chicken stock mixture
25	1 piece		Rinse the orange under cold running water.⏱ 30sResultRinsed orange
26	Rinsed orangestep 25		Halve the rinsed orange and squeeze the juice into the small bowl, keeping the squeezed halves.⏱ 1 minResultOrange juice and squeezed halves
27	Orange juice and squeezed halvesstep 26		Add the orange juice and squeezed halves to the pan.⏱ 15sResultSeared pork and chicken stock mixture
28	4 piece		Rinse the limes under cold running water.⏱ 30sResultRinsed lime
29	Rinsed limestep 28		Halve 3 of the rinsed limes and squeeze the juice into the small bowl, keeping the squeezed halves; cut the remaining lime into wedges for serving.⏱ 1 minResultLime Juice
30	Lime Juicestep 29		Add the lime juice and the squeezed lime halves to the pan.⏱ 15sResultSeared pork and chicken stock mixture
31	2 piece		Tuck the bay leaves into the braising liquid.⏱ 15sResultSeared pork and chicken stock mixture
32	—		Bring the contents of the pan to a full boil over a high heat.⏱ 5 minResultBoiling braising liquid
33	—		Cover the pan tightly with kitchen foil.⏱ 1 min
34	—		Transfer the covered pan to the oven.⏱ 20sResultBoiling braising liquid
35	—	160°C	Braise the pork in the oven until completely tender and falling apart, about 2½ hours.⏱ 2 hr 30 minResultBraised pork
36	—		Using oven gloves, carefully remove the pan from the oven and uncover it.⏱ 30sResultBraised pork
37	—		Lift the braised pork pieces out of the pan onto a clean chopping board, leaving the braising liquid in the pan.⏱ 1 minResultBraising liquidused in step 39
38	Braising liquidstep 37		Ladle the braising liquid from the pan into a small bowl and set it aside.⏱ 1 minResultReserved braising liquidused in step 40
39	Braised porkstep 37		Use two forks to pull the braised pork apart into coarse shreds, then spread them out on a large baking tray.⏱ 3 minResultShredded pork pieces
40	Reserved braising liquidstep 38		Spoon the reserved braising liquid evenly over the shredded pork on the baking tray.⏱ 1 minResultBraising-liquid-basted shredded pork
41	—		Spread the pork out into an even layer across the baking tray so every piece can caramelise.⏱ 1 minResultEvenly spread shredded pork
42	—	220°C	Preheat the grill to its highest setting.⏱ 5 min
43	—		Slide the baking tray under the hot grill.⏱ 20sResultEvenly spread shredded pork
44	—	220°C	Grill the pork, turning once with tongs, until the edges are caramelised and crispy, about 6 minutes total.⏱ 6 min 30sResultGrilled carnitas
45	—		Using oven gloves, remove the baking tray from the grill.⏱ 20sResultGrilled carnitasused in step 55
46	—		Set a large dry frying pan over a high heat until very hot.⏱ 1 min
47	16 piece		Lay a corn tortilla in the hot dry pan.⏱ 10sResultCorn tortillas
48	—		Warm each of the 16 tortillas in turn for about 30 seconds per side until pliable and lightly charred.⏱ 16 minResultWarmed tortillas
49	Warmed tortillasstep 48		Stack the warmed tortillas on a plate.⏱ 1 minResultWarmed tortillas
50	—		Drape a clean cloth over the stacked tortillas to keep them warm.⏱ 10s
51	1 piece		Peel the remaining white onion on a clean chopping board.⏱ 30sResultPeeled white onion
52	Peeled white onionstep 51		Halve and finely dice the peeled white onion on the chopping board.⏱ 2 minResultDiced white onionused in step 55
53	30 g		Roughly chop the coriander leaves on the chopping board.⏱ 1 minResultChopped corianderused in step 55
54	2 piece		Thinly slice the jalapeños into rounds on the chopping board.⏱ 1 minResultSliced jalapeños
Total Time			3 hr 27 min

Serving

Arrange the warm tortillas on a serving plate, pile the grilled carnitas into each one, then top with diced white onion, chopped coriander, sliced jalapeños and a squeeze of the reserved lime wedges. The bay leaves are there for flavour; don't eat them.

Nutrition

per serving

Estimated · pre-cooking · 95% ingredients covered

Nutrient	Per serving
	1,223kcal
	48g
	74g
	26g
	86g
	13g
	10g
	1,221mg

Ingredients0/18

Tools0/21

Mexican · Recipe

Pork Carnitas Tacos

Slow-braised pork shoulder carnitas seasoned with cumin, oregano, and smoked paprika, finished with fresh coriander, jalapeños, and lime.

What you’ll doYou will sear spice-rubbed pork chunks, braise them low and slow in Coca-Cola, stock and citrus for two and a half hours, then shred and grill them until crispy. While they finish, you'll warm tortillas and prepare fresh toppings to assemble at the end.

Serves5

Total3 hr 27 min

LevelMedium

Ingredients

Pork shoulder1.2 kg
Ground cumin2 tsp
Dried oregano1 tsp
Smoked paprika1 tsp
Chilli powder1 tsp
Kosher salt2 tsp
Ground black pepper1 tsp
Garlic clove6 clove
White onion3 piece
Vegetable oil2 tbsp
Coca-Cola250 ml
Chicken stock250 ml
Orange1 piece
Lime4 piece
Bay leaves2 piece
Corn tortillas16 piece
Coriander leaves30 g
Jalapeños2 piece

Tools

Grill or broilerSpoonTongsServing plateBraising liquid bowl (small bowl)Lime juice bowl (small bowl)OvenLarge frying panKitchen foilChef's knifeLarge ovenproof frying panCitrus juicerWooden spoonBaking trayColanderLadleClothPlateForkKitchen paperOven gloveWhite onion board (chopping board)Jalapeños board (chopping board)Grill broiler

Method

Preheat the oven to 160 °C.

160°C15 minOven

Cut the pork shoulder into roughly 5 cm chunks on the chopping board.

3 minWhite onion board (chopping board), Chefs knifePork shoulder · 1.2 kg

Pat the pork chunks thoroughly dry with kitchen paper so they sear rather than steam.

1 minPlate, Kitchen paperChunked pork · step 2

Measure the ground cumin into a small bowl.

20sBraising liquid bowl (small bowl)Ground cumin · 2 tsp

Add the dried oregano to the cumin in the small bowl.

15sBraising liquid bowl (small bowl)Dried oregano · 1 tsp

Add the smoked paprika to the spice mixture in the small bowl.

15sBraising liquid bowl (small bowl)Smoked paprika · 1 tsp

Add the chilli powder to the spice mixture in the small bowl.

15sBraising liquid bowl (small bowl)Chilli powder · 1 tsp

Add the kosher salt to the spice mixture in the small bowl.

15sBraising liquid bowl (small bowl)Kosher salt · 2 tsp

Add the ground black pepper to the small bowl and stir everything together to make the spice rub.

15sBraising liquid bowl (small bowl)Ground black pepper · 1 tsp

Tip the spice rub over the dried pork chunks and rub it in firmly with your hands until every surface is coated.

Result · Spice-rubbed pork · used in step 17

2 minPlateSpice rub · step 9

Peel the garlic cloves on the chopping board.

30sWhite onion board (chopping board), Chefs knifeGarlic clove · 6 clove

Place the flat of a chef's knife on each peeled garlic clove and press firmly with your palm to crush it.

Result · Crushed garlic · used in step 20

1 minWhite onion board (chopping board), Chefs knifePeeled garlic cloves · step 11

Peel the white onions on the chopping board.

30sWhite onion board (chopping board), Chefs knifeWhite onion · 2 piece

Halve the peeled onions through the root and chop them roughly on the chopping board.

Result · Roughly chopped white onion · used in step 19

2 minWhite onion board (chopping board), Chefs knifePeeled white onion · step 13

Pour the vegetable oil into a large ovenproof frying pan.

20sLarge ovenproof frying panVegetable oil · 2 tbsp

Set the pan over a high heat and warm the oil until it shimmers.

2 minLarge ovenproof frying pan

10 minLarge ovenproof frying pan, TongsSpice-rubbed pork · step 10

Lift the seared pork out of the pan onto a plate, leaving the drippings behind.

Result · Pan drippings · used in step 22

1 minPlate, TongsSeared pork · step 17

Tip the chopped white onion into the pan with the drippings.

30sLarge ovenproof frying panRoughly chopped white onion · step 14Pan drippings · step 18

Add the crushed garlic cloves to the onion in the pan.

20sLarge ovenproof frying panCrushed garlic · step 12

Sauté the onion and garlic over a medium heat, stirring frequently, until softened and lightly golden.

3 min 30sLarge ovenproof frying pan, Wooden spoon

Return the seared pork to the pan, nestling it in among the softened aromatics.

1 minLarge ovenproof frying pan, TongsSeared pork · step 18

Pour the Coca-Cola into the pan over the pork and aromatics.

20sLarge ovenproof frying panCoca-Cola · 250 ml

Pour the chicken stock into the pan.

20sLarge ovenproof frying panChicken stock · 250 ml

Rinse the orange under cold running water.

30sColanderOrange · 1 piece

Halve the rinsed orange and squeeze the juice into the small bowl, keeping the squeezed halves.

1 minBraising liquid bowl (small bowl), Citrus juicerRinsed orange · step 25

Add the orange juice and squeezed halves to the pan.

15sLarge ovenproof frying panOrange juice and squeezed halves · step 26

Rinse the limes under cold running water.

30sColanderLime · 4 piece

Halve 3 of the rinsed limes and squeeze the juice into the small bowl, keeping the squeezed halves; cut the remaining lime into wedges for serving.

1 minLime juice bowl (small bowl), Citrus juicerRinsed lime · step 28

Add the lime juice and the squeezed lime halves to the pan.

15sLarge ovenproof frying panLime Juice · step 29

Tuck the bay leaves into the braising liquid.

15sLarge ovenproof frying panBay leaves · 2 piece

Bring the contents of the pan to a full boil over a high heat.

5 minLarge ovenproof frying pan

Cover the pan tightly with kitchen foil.

1 minLarge ovenproof frying pan, Kitchen foil

Transfer the covered pan to the oven.

20sLarge ovenproof frying pan, Oven, Oven glove

Braise the pork in the oven until completely tender and falling apart, about 2½ hours.

160°C2 hr 30 minLarge ovenproof frying pan, Oven

Using oven gloves, carefully remove the pan from the oven and uncover it.

30sLarge ovenproof frying pan, Oven, Oven glove

Lift the braised pork pieces out of the pan onto a clean chopping board, leaving the braising liquid in the pan.

Result · Braising liquid · used in step 39

1 minJalapeños board (chopping board), Tongs

Ladle the braising liquid from the pan into a small bowl and set it aside.

Result · Reserved braising liquid · used in step 40

1 minBraising liquid bowl (small bowl), LadleBraising liquid · step 37

Use two forks to pull the braised pork apart into coarse shreds, then spread them out on a large baking tray.

3 minBaking tray, ForkBraised pork · step 37

Spoon the reserved braising liquid evenly over the shredded pork on the baking tray.

1 minBaking tray, SpoonReserved braising liquid · step 38

Spread the pork out into an even layer across the baking tray so every piece can caramelise.

1 minBaking tray, Tongs

Preheat the grill to its highest setting.

220°C5 minGrill broiler

Slide the baking tray under the hot grill.

20sBaking tray, Grill broiler

Grill the pork, turning once with tongs, until the edges are caramelised and crispy, about 6 minutes total.

220°C6 min 30sBaking tray, Grill broiler, Tongs

Using oven gloves, remove the baking tray from the grill.

Result · Grilled carnitas · used in step 55

20sBaking tray, Grill broiler, Oven glove

Set a large dry frying pan over a high heat until very hot.

1 minLarge frying pan

Lay a corn tortilla in the hot dry pan.

10sLarge frying panCorn tortillas · 16 piece

Warm each of the 16 tortillas in turn for about 30 seconds per side until pliable and lightly charred.

16 minLarge frying pan, Tongs

Stack the warmed tortillas on a plate.

1 minPlate, TongsWarmed tortillas · step 48

Drape a clean cloth over the stacked tortillas to keep them warm.

10sPlate, Cloth

Peel the remaining white onion on a clean chopping board.

30sJalapeños board (chopping board), Chefs knifeWhite onion · 1 piece

Halve and finely dice the peeled white onion on the chopping board.

Result · Diced white onion · used in step 55

2 minJalapeños board (chopping board), Chefs knifePeeled white onion · step 51

Roughly chop the coriander leaves on the chopping board.

Result · Chopped coriander · used in step 55

1 minJalapeños board (chopping board), Chefs knifeCoriander leaves · 30 g

Thinly slice the jalapeños into rounds on the chopping board.

1 minJalapeños board (chopping board), Chefs knifeJalapeños · 2 piece

Arrange the warm tortillas on a serving plate, pile the grilled carnitas into each one, then top with diced white onion, chopped coriander, sliced jalapeños and a squeeze of the reserved lime wedges. The bay leaves are there for flavour; don't eat them.

Result · Pork Carnitas Tacos

4 minServing plate, TongsGrilled carnitas · step 45Diced white onion · step 52Chopped coriander · step 53Sliced jalapeños · step 54

Printed 13 October 2026