Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
3 hr 30 min
Prep:
1 hr 30 min
Cook:
2 hr
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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Fish Tacos

Recipe courtesy of Bobby Flay

Beef Tacos

Recipe courtesy of Ree Drummond

Shrimp Tacos

Recipe courtesy of Ree Drummond

Turkey Tacos

Recipe courtesy of Jamie Deen

Taco Pockets

Recipe courtesy of Rachael Ray

Tacos Carne Asada

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword