Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
3 hr 30 min
Active:
1 hr 30 min
Yield:
3 cups
Level:
Easy

Ingredients

Directions

Melt the lard in a large deep saucepan over moderate heat. Add the pork, salt and pepper, and simmer until tender, being careful not to crisp the meat, about 1 hour and 10 minutes. Remove the pork with a slotted spoon and set aside to cool. (Reserve the lard for future use.) When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes. Carnitas can be kept in the refrigerator up to 5 days and reheated before assembling the tacos.

For Carnitas tacos, dip 24 small corn tortillas in water, shaking off excess. Toast one at a time in a nonstick pan over moderate heat about 1 minute per side. Wrap in a towel to keep warm. For each taco, stack 2 tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and avocado slices or simply chopped onion and cilantro.

IDEAS YOU'LL LOVE

Fish Tacos

Recipe courtesy of Anne Burrell

Birria Tacos

Recipe courtesy of Marcela Valladolid

Crispy Fish Tacos

Recipe courtesy of Tyler Florence

Throwdown's Fish Tacos

Recipe courtesy of Bobby Flay

Light Tacos

Recipe courtesy of Marcela Valladolid

Baja Style Fish Tacos

Recipe courtesy of Marcela Valladolid

Grilled Pork Belly Tacos

Recipe courtesy of Food Network

Shredded Pork Tacos

Recipe courtesy of Marcela Valladolid

Korean Bulgogi Taco Recipe

Recipe courtesy of Garbo's Grill

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking