Crispy Pork Carnitas Recipe: A Cinco de Mayo Favorite
I’m not sure where my love of Mexican cuisine began, but it has no doubt become my favorite. Whether it’s “authentic,” Tex-Mex, or Cal-Mex, I love it all. Luckily, my family enjoys spicier flavors, giving me plenty of room to experiment with fresh and dried chilies, salsas, and more. I suppose I’ve trained them well!
Since today is both Cinco de Mayo and Taco Tuesday, it’s no surprise that we’re having my favorite carnitas tacos with all the fixings. When these holidays coincide during a pandemic and we’re all home together, it becomes a quiet feast in the backyard, just the five of us. The best part? The majority of the cooking is hands-off – you just need a bit of planning. The pork marinates overnight, and soaking the black beans and rice for horchata in advance makes all the difference in flavor and texture.
The Perfect Cinco de Mayo Menu
Our Cinco de Mayo meal is a blend of traditional and homemade favorites:
- Mezcal con Pepino Cocktail
- Guacamole and Chips
- Crispy Carnitas Tacos
- Homemade Flour Tortillas
- Drunken Black Beans
- Homemade Horchata
Why These Crispy Pork Carnitas Are a Family Favorite
These pork carnitas tacos top the list of my favorite meals. They are adapted from the Tacolicious cookbook by Sara Deseran, which has earned a special place in my growing cookbook collection. This recipe is not only bursting with flavor, but it’s also made a bit lighter by crisping the pork under the broiler, giving it that perfect texture.
Homemade Tortillas Take It to the Next Level
While you could use store-bought tortillas, we like to go the extra mile and make homemade flour tortillas. This step truly takes the meal over the top. The warmth and freshness of homemade tortillas elevate the carnitas, making this dish something truly special.
A Meal That Feeds a Crowd – Or Leaves You with Delicious Leftovers
This carnitas recipe is perfect for feeding a crowd. In our home, it’s enough for a big meal with leftovers that are just as delicious the next day. The pork stays tender and flavorful, and the leftover tortillas and beans can easily be repurposed for other meals.
Planning Ahead for Success
To make this meal a success, a little planning goes a long way. Marinating the pork overnight ensures maximum flavor, and soaking the black beans and rice for horchata overnight will yield the best results. Once that prep work is done, the rest of the cooking is easy and hands-off, giving you more time to relax and enjoy the process.
With this delicious and easy-to-follow crispy pork carnitas recipe, you’ll have a Cinco de Mayo feast that your family will remember for years to come. Enjoy!
Cheers,
Christina
Guacamole and Chips
Carnitas Tacos
Homemade Flour Tortillas
Drunken Black Beans
Homemade Horchata
Crispy Pork Carnitas Tacos
Ingredients
- 4-4½ lbs pork shoulder cut into 1½-2 inch chunks; bone reserved
- 1 large onion, sliced
- 5 cloves garlic, skins removed and smashed
- 5 tbsp brown sugar
- 3 tbsp kosher salt
- 3 tbsp dried Mexican oregano
- 2 bay leaves
- 5 strips orange zest
- ¼ cup freshly squeezed orange juice
- 1 tbsp apple cider vinegar
- ½-1 tsp dried red chili flake
- 1 cinnamon stick optional
Instructions
- The night before: Combine all ingredients in a large heavy pot with a lid. Toss to coat and place covered pot in the refrigerator overnight.
- When ready to cook, preheat the oven to 300°. Give the pork a toss so it is evenly covered with marinade and place covered pot in the oven for 3 hours. Be sure to give the pork a quick stir once or twice over the 3 hours. When the pork is tender and pulls apart easily, remove from oven.
- To crisp the pork: Move rack near the top of the oven and turn on broil. Line a rimmed baking sheet with foil and place a cooling rack in the pan. Spray the rack with nonstick spray. Using tongs, remove the pork pieces from the pot and place on the rack, giving space between pieces if possible. Be sure to remove any large chunks of fat. Keep a close eye on the pork, broil until desired crispiness.
- Serve pork with tortillas, cilantro, radish, hot sauce and lime wedges.