CAMP Carnitas Tacos
- 30m Prep Time
- 3h Cook Time
- 4h Ready In
Carnitas tacos with a kick, made by braising pork shoulder then crisping under the broiler. Serves a crowd with warm tortillas and toppings.
Ingredients
- boneless pork shoulder or Boston butt any strings removed
- 1 tbsp kosher salt
- 2 tbsp canola oil
- 1 yellow onion roughly chopped
- 1 head garlic halved through its equator
- 2 jalapeños halved lengthwise
- 2 tsp ancho chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp freshly ground black pepper
- 1/3 cup apple cider vinegar
- 4 cup beef bone broth
- Flaky sea salt
- 12 corn or flour tortillas warmed
- Toppings
Nutrition (per serving, estimated)
Estimated based off 10 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 95.9 mg
- Iron: 7.03 mg
- Magnesium: 242 mg
- Phosphorus: 838 mg
- Potassium: 1156 mg
- Zinc: 6.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp kosher salt
- 2 tbsp canola oil
- 2 tsp ancho chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp freshly ground black pepper
- 1/3 cup apple cider vinegar
- 4 cup beef bone broth
- Flaky sea salt
- Toppings
Prepare
- boneless pork shoulder or Boston butt, any strings removed
- 1 yellow onion, roughly chopped
- 1 head garlic, halved through its equator
- 2 jalapeños, halved lengthwise
- 12 corn or flour tortillas, warmed
Let's Cook
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Step 1.
Preheat the oven to 325°F. Heat a large Dutch oven with a lid over medium-high heat.
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Step 2.
Pat the pork dry and season all over with 1 tablespoon kosher salt. When the pan is hot, add 2 tablespoons canola oil, then the pork. Sear until well browned on all sides, turning occasionally only when the meat releases easily from the pan, about 15 minutes total. Transfer the browned pork to a plate.
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Step 3.
Add the chopped onion to the pot and stir for a moment or two. Then add the halved garlic head, halved jalapeños, 2 teaspoons ancho chili powder, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, and 1 teaspoon black pepper. Cook and stir for about 1 minute until the spices coat the onions.
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Step 4.
Add ⅓ cup apple cider vinegar and cook for 1 minute more, stirring to scrape any brown bits off the bottom of the pan. Nestle the pork back into the onions, add 4 cups beef bone broth, and bring to a simmer. Cover the pot and transfer to the oven.
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Step 5.
Cook the pork for 2½ to 3 hours, turning halfway through. When the center of the meat can be pierced easily with a fork, remove from the oven and let rest, covered, for 30 minutes.
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Step 6.
Transfer the pork to a rimmed baking sheet. When cool enough to handle, remove and discard any large pieces of fat, then use your fingers or two forks to shred the meat. Drizzle with about 1 cup of the cooking liquid. (If making ahead, stop here and refrigerate for up to 3 days.)
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Step 7.
Preheat the oven broiler and position an oven rack about 3 inches from the heating element. Just before serving, broil the pulled meat on the baking sheet for 5 to 7 minutes, turning the meat and rotating the pan a couple of times, until piping hot and crisp in spots. Shower with flaky sea salt and serve with warm tortillas and toppings.