Ingredients
3 lbs Pork shoulder (Boston butt), cut into 2-inch chunks
1 cup Freshly squeezed orange juice
½ cup Freshly squeezed lime juice
6 cloves Garlic, minced
1 large Onion, quartered
3 Bay leaves
2 tsp Ground cumin
2 tsp Mexican oregano, crushed
2 tsp Salt (plus more to taste)
1 tsp Black pepper, freshly ground
1 cup Low-sodium pork or chicken broth
2 tbsp Neutral oil (canola or vegetable)
12-16 Corn tortillas (for serving)
Toppings: Diced white onion, chopped cilantro, lime wedges, salsa
Instructions
1. Prep & Brown: Pat pork dry and season with salt and pepper. Heat 1 tbsp oil in a Dutch oven over medium-high heat and brown pork in batches. Set aside.
2. Simmer: Add garlic, cumin, and oregano to the pot for 30 seconds. Return pork to the pot and add orange juice, lime juice, onion, bay leaves, and broth. Simmer covered on low for 2.5 to 3 hours until fork-tender.
3. Shred & Reduce: Remove pork and shred with two forks. Boil remaining cooking liquid in the pot until reduced by half. Toss shredded pork with the reduced liquid.
4. Crisp: Spread pork on a baking sheet and broil/bake at 400°F for 20-25 minutes, stirring halfway, until edges are crispy.
5. Serve: Assemble tacos on warm corn tortillas topped with onion, cilantro, and a squeeze of lime.
Notes
Pro-Tips:
• Use pork shoulder/butt—do not trim the fat, as it is essential for the authentic juicy-crispy texture.
• Don’t rinse the pork; a dry surface is key to getting a good sear.
• For extra-authentic street style, serve on doubled-up corn tortillas.
Variations:
• Slow Cooker: Brown the meat, then cook on LOW for 8-10 hours; proceed to shredding and crisping.
• Tropical: Add a piece of fresh pineapple to the pot during simmering for a sweet depth.
• Spicy: Add minced chipotle in adobo or whole ancho chiles to the simmering liquid.
- Prep Time: 20
- Cook Time: 180
- Category: Dinner
- Method: Braise & Crisp
- Cuisine: Mexican