Carnitas Tacos
Slow-cooked, crisp-edged pork tacos with onion, coriander and lime.
- Time
- 200 min
- Serves
- 6
- Skill
- Medium
- Heat
- ●●●
- Diet
- Non-vegetarian
Pairing at a glance
The pairing logic
Rich, fatty pork with lime and salsa loves agave spirits: smoke and pepper cut the fat.
DRINK WITH THIS
Spirits
Cocktails
Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 6
Method · prep 20 min · cook 180 min
- 1
Place pork, orange halves, onion, garlic, herbs, cumin and salt in a pot with just enough water to half cover.
- 2
Simmer gently 2.5–3 hours until very tender, then let the liquid reduce and the pork fry in its own fat.
- 3
Crisp the shredded pork under a hot grill for 5 minutes.
- 4
Serve in warm tortillas with onion, coriander, salsa and lime.
Cook’s tipWarm the tortillas on a dry pan until they puff.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.