Carnitas Soft Tacos with Guacamole and Pico de Gallo

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: International Pork

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
2 hr 10 min
Level:
Intermediate
Yield:
4 to 6 servings (makes 3 1/2 to 4 cups shredded meat)

Times:

Prep: 30 min
Inactive Prep: --
Cook: 2 hr 10 min
Total:: 2 hr 40 min

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Ingredients

3 pounds thick, meaty country style pork ribs, pork butt or pork shoulder
2 pounds lard, or enough to cover the meat
1/4 cup water
1 orange, zest removed with a vegetable peeler in wide strips
1 lime, zest removed with a vegetable peeler in wide strips
3 cloves garlic, unpeeled
1/2 teaspoon coarse salt
12 soft corn tortillas
2 tablespoons vegetable oil
Guacamole, accompaniment, recipe follows
Emeril's Pico de Gallo, accompaniment, recipe follows

Directions

Trim most of the fat from the meat, leaving a thin layer. Cut into 4-inch pieces.

In a large, heavy saucepan, melt the lard over medium-low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime zest, garlic, and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue to cook until the meat is tender.

Once the meat is tender, raise the heat to medium-high. (Don't panic if the lard comes to a rolling boil - this will diminish as the water evaporates and will become small bubbles.) After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with the salt. When the meat has cooled slightly, pull the meat apart using 2 forks into shreds and smaller pieces and discard the bones.

To heat the tortillas, heat a medium skillet over low heat. Place the oil in a small dish and before placing in the pan, brush both sides of each tortilla with 1/2 teaspoon of the oil. Place the oiled tortilla in the skillet and cook until just warm and soft, 2 to 5 seconds per side. Remove from the heat, place on a plate and cover with a cloth to keep warm until ready to serve.

To serve, make the tacos with the meat and warm tortillas, and garnish with the guacamole and pico de gallo.

Guacamole:

2 large, firm--ripe avocados, peeled, pitted and cut into 1/2-inch pieces
1/4 cup minced white onions
2 tablespoons minced fresh cilantro leaves
1 tablespoon fresh lime juice, or more to taste
1 teaspoon minced serrano chile
1/4 teaspoon ground cumin
1/4 teaspoon minced garlic
1/4 teaspoon salt
Pinch cayenne

In a large bowl, combine all the ingredients and mash with the back of a fork until mostly smooth with a few chunks. Adjust the seasoning, to taste, and serve.

Yield: 4 to 6 servings (about 2 cups)

Emeril's Pico de Gallo:

1 1/2 pounds plum tomatoes, cored, seeded and diced
3/4 cup finely chopped white onion
1/2 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic clove
1/2 teaspoon salt
Pinch cayenne

Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.

Yield: about 3 cups

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Comments & Reviews

recipe Carnitas Soft Tacos with Guacamole and Pico de Gallo
cathy rancho cucamonga, CA 10-09-2009
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Carnitas made without the lard....
Rated: 3 stars out of 5

I boil the pork shoulder with orange juice, lemon juice, cut-up oranges & lemons 2 whole garlics, oregano, cumin, salt and... pepper for 2 hour, drain the meat remove & place in the over covered for 1 hour 375 degree, remover cover and broil for 15 minutes..salt to taste & whooola the best carnitas without the lard...Read more
recipe Carnitas Soft Tacos with Guacamole and Pico de Gallo
Zina Santa Barbara, CA 06-27-2009
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Ricas carnitas
Rated: 5 stars out of 5

This recipe is by far the best, I prefer marinating the pork in advance with a combination of lemon juice and salt.... Gracias Emeril!Read more
recipe Carnitas Soft Tacos with Guacamole and Pico de Gallo
Kelsey San Diego, CA 05-20-2009
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Turned out perfect!!
Rated: 5 stars out of 5

I made this with a leftover pork tenderloin I had cooked a couple days ago. I simmered the meat for about a half hour then... bumped it up to a boil to crisp the meat. I was also hesitant about the lard, so I followed the suggestion of half lard and half canola oil. I was worried the already cooked meat would turn out overcooked, but it was perfect... I am looking forward to making it again. Read more
recipe Carnitas Soft Tacos with Guacamole and Pico de Gallo
Jeff Brighton, MO 01-10-2009
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Don't Fear the Fat!
Rated: 5 stars out of 5

I got a couple of sideways glances from my wife when I proposed making this recipe. Neither of us remembered purchasing lard... in our collective adult cooking lives. My mother used it very rarely in the 60's and probably never again after the mid-70's. Yet, some of our most memorable Mexican dinners out have been in Mom & Pop dives where you know the traditions are followed. Very clear instructions, for the most part. As others have commented, don't use the clock for the final step. Use your eyes, and even then you need to know something if you aren't a frequent fryer. Deep fried foods continue to cook, brown, and crisp for a couple minutes after you take them out of the oil. Plan on that as you inspect the chunks when you're removing them. One of the other comments here presented a rather indignant critique of the method, and presented her own, which used boneless pork tenderloin, but then lamented that she couldn't afford to prepare the dish often. Vicky, dear, the point of cooking the meat for 2 hours is to use a cut that sells for 1.70 a pound instead of one that sells for 6 or 7 dollars a pound. You're repulsed that someone would cook meat in fat. I'm repulsed that you would shred a tenderloin. To each his own. Read more
recipe Carnitas Soft Tacos with Guacamole and Pico de Gallo
Christina Houston, TX 11-26-2008
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Incredibly tender & fabulous
Rated: 5 stars out of 5

I have made these carnitas on more than one occasion and I must say, even my very-picky-about-everything-he-puts-in-his-mouth... uncle loves these carnitas and makes a special request for them everytime he's in town. I have found that marinating the pork in the zest, lime, salt & garlic for a few hours (or the night before) before cooking makes them even more flavorful and tender. I love these. Truly, they have become a family favorite and a meal I look forward to making.Read more
recipe Carnitas Soft Tacos with Guacamole and Pico de Gallo
susan plymouth mtg, PA 08-05-2008
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shockingly not greasy...delicious
Rated: 5 stars out of 5

The thought of cooking with lard made me a bit uneasy, so I used part lard / part canola oil and these came out excellent.... After shredding, the pork was crispy, flavourful and not at all greasy. I tossed in some hot pepper sauce, chopped cilantro and diced raw onions...the tacos were killer.Read more