Name: Pork carnitas tacos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz pork tenderloin, cut into 1-inch cubes; 1/2 cup water; 1/4 cup orange juice; 1/2 tsp cumin; 1 tsp dried oregano; 1/2 tsp salt; 2 cloves garlic, minced; 1 tsp canola oil; 2 corn tortillas; 3 1/2 tbsp salsa; 2 1/2 tbsp red onion, finely diced; 1/3 cup fresh cilantro, chopped; 1/2 lime, cut into wedges

Instructions

Prep 20 min · Cook 25 min

In a small saucepan, combine the pork, water, orange juice, cumin, oregano, half the salt, and half the garlic. Bring to a boil over medium-high heat. Reduce heat to medium to maintain a steady, gentle bubble. Simmer uncovered for 20 to 25 minutes until the pork is very tender and the liquid has reduced significantly.
Drain any remaining liquid from the saucepan. Using two forks, shred the pork into bite-size pieces. Pat the shredded pork dry with paper towels to ensure it crisps properly.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Spread the shredded pork in an even layer. Press down with a spatula and cook undisturbed for 3 minutes. Stir the pork, add the remaining garlic, and press again. Cook for 2 minutes more until the edges are deeply browned and crispy. Season with the remaining salt. Done when browned and crispy, 145°F.
Move the pork to one side of the skillet. Place the tortillas in the empty side and heat for 30 seconds, flip, and heat for 30 seconds more until softened.
Divide the crispy pork between the warm tortillas. Top with the salsa, red onion, and cilantro. Serve immediately with lime wedges for squeezing.

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Ingredients

Instructions

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