Gluten Free Carnitas Tacos
Slow-braised pork shoulder, crisped under the broiler until the edges caramelize and crackle — this is the kind of taco that makes people go quiet at the table. The meat gets its depth from a blend of cumin, smoked paprika, oregano, and a bright hit of orange and lime juice that tenderizes as it braises low and slow for two hours. That final broil is the move that sets this recipe apart, transforming shredded pork into something with serious texture contrast in every bite. Corn tortillas keep the whole thing naturally wheat-free, so there's no swapping or substituting required — just warm them over a flame until they're pliable and lightly charred. Diced white onion, fresh cilantro, and a squeeze of lime are all you need to finish, though salsa verde and sliced radishes take it somewhere even better. The recipe makes six generous servings, which means it's equally at home on a weeknight as it is at a casual dinner with friends.
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Learn more →Ingredients
6 servings
For the carnitas
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 4 cloves garlic, smashed
- 1 medium white onion, quartered
- 1 orange, juiced (about ½ cup juice)
- 1 lime, juiced
- 1 cup chicken broth
- 2 tbsp lard oil or neutral oil
For serving
- 12 corn tortillas
- ½ white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- salsa verde, for serving (optional)
- sliced radishes, for serving (optional)
Instructions
- 1
In a large Dutch oven, heat the lard or neutral oil over medium-high heat until shimmering. Season the pork shoulder chunks all over with the salt, pepper, cumin, oregano, and smoked paprika.
- 2
Working in two batches to avoid crowding, sear the pork in the Dutch oven for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared pieces to a plate and repeat with the remaining pork.
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