Скачать или смотреть CARNITAS TACOS

CARNITAS TACOS✨ this has been a highly requested recipe over the past 2 years and I actually can't believe I've waited this long to share it because carnitas tacos are one of my all time favorite foods! Kyle and I do most of our date nights at Mexican restaurants (our fav cuisine) and we always get the carnitas if they are on the menu. Cannot resist. One of my favs in town is at @suerteatx! They also have my fav taco of all time (the Suadero). Okay back to the recipe...if you're a fan of my viral chuck roast tacos or my birria tacos, this one needs to get added to your list! So flavorul and crowd-pleasing and EASY!

Ingredients:
4 pounds boneless or bone-in pork butt/shoulder
1 large onion, thinly sliced
Braising Liquid:
2 cups chicken bone broth
1/2 cup fresh orange juice
1/4 cup fresh lime juice (about 2 limes)
1 teaspoon dried oregano
1 teaspoon cumin
2 bay leaves
5-6 cloves of garlic, minced
For serving: corn tortillas, guacamole, fresh lime, fresh chopped cilantro

Directions:
Preheat your oven to 325.
Whisk together the braising liquid ingredients, except for the bay leaves, in a small bowl and set aside.
Cut your pork into large (4") chunks and season generously with salt and pepper on all sides
Place pork in large dutch oven or casserole dish and scatter the chopped onions on top.
Pour the braising liquid over the pork and onions and nestle the bay leaves into the liquid.
Cover and braise in the oven for (1) hour per pound of pork
Remove the pork from oven after cooking and raise the oven temp to 425.
While oven is coming to temperature, shred the pork. (You will notice that most of the braising liquid was absorbed into the pork. If there is still quite a bit of liquid then you can remove some of it so that the pork can crisp up in the next step)
Leaving the cover off, return the pork to oven for 25 minutes. Start checking the crispiness around 18-20 minutes to ensure the pork gets crispy without totally drying it out.
Serve on corn tortillas with fresh guacamole, cilantro, and a squeeze of lime.
Enjoy!

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