Get ready to sink your teeth into these unbelievably tender and flavourful pork carnitas tacos! With succulent pork shoulder slow-cooked to perfection and bursting with zesty orange and aromatic spices, these tacos are so easy to make, you'll never want to buy them again. Plus, the garlic and oregano add a delightful boost of flavour and antioxidants!
boneless
freshly squeezed
fresh, chopped
cut into wedges
Preheat your oven to 170°C (150°C fan). Peel and thinly slice the onion. In a separate bowl, combine the orange juice, chicken stock, garlic powder, paprika, and oregano. Mix well.
Season the pork shoulder generously with salt and black pepper on all sides.
Place the seasoned pork shoulder in an oven-safe dish. Scatter the sliced onion over and around the pork. Pour the prepared orange juice mixture over the pork and onions.
Cover the dish with a lid or foil and roast in the preheated oven for 2 hours. For every 500g of pork, roast for 1 hour. So for 1kg, roast for 2 hours.
Once cooked, remove the dish from the oven. Using two forks, shred the tender pork directly in the dish, allowing it to soak up all the delicious juices.
Increase the oven temperature to 200°C (180°C fan). Return the shredded pork to the oven, uncovered, and bake for another 15 minutes, or until the edges are slightly crispy and golden brown.
While the carnitas are crisping, warm your corn tortillas in a dry pan or microwave until soft and pliable.
Spread a spoonful of guacamole onto each warm tortilla. Top with a generous amount of the crispy pork carnitas. Garnish with fresh chopped coriander and a squeeze of lime juice. Serve immediately.
For an extra layer of flavour, sear the pork shoulder in a hot pan for a few minutes on all sides before roasting.
If you don't have fresh orange juice, you can use store-bought, but ensure it's 100% juice with no added sugar.
Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a pan or oven.