Lunch · 30 min · mexican

Carnitas Tacos

Ingredients

• 6 oz Pork shoulder
• 3 small Corn tortillas
• 1/4 White onion
• 1 handful Cilantro
• 1 Lime
• 1 tsp Cumin

Steps

1. If your pork isn't pre-shredded, simmer or roast the pork shoulder until tender, then shred it with two forks. Season the shredded pork with the cumin and salt.
2. Heat a large skillet over medium-high heat with a drizzle of oil. Spread the pork in a thin layer and let it sit undisturbed for 2-3 minutes so the underside crisps.
3. Flip and crisp another 2 minutes, until there are plenty of browned, crackly edges — that's the carnitas texture you're after.
4. Char the corn tortillas directly over a gas flame for 15-20 seconds per side, or in a dry skillet until pliable with dark spots.
5. Dice the white onion and roughly chop the cilantro.
6. Fill the warm tortillas with the crispy pork, then top with onion, cilantro, and a squeeze of lime. Serve two or three per person.

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