Carnitas on Soft Tacos with Cilantro-Lime Rice

For an authentic Mexican fiesta, smother this with Salsa, Easiest Guacamole Ever, and Mango Salsa.

Carnitas (“little meats”) is a slow-braised, succulent pork yumminess that Mexicans have mastered. It is a versatile dish—you can use it in burritos and fajitas; as nacho topping; or even toss into some pasta or mix into simple white rice. Its flavor is unique but is quite similar to our local asado or even the sweet red braised pork popular in Chinese cuisine.

The trick to this dish is love. Take the time to sear the meat and then slowly braise it until it’s not just fork-tender but falling-off-the-bone tender. The reward for your hard work? You can enjoy it in a variety of ways on any day of the week. Make it in huge batches, place in small containers, cover completely in sauce, and freeze. It is a wonderful basic dish that you can pull out anytime to use!

Serves 6 to 8  Prep Time 20 minutes, plus overnight marination  Cooking Time 2 hours 30 minutes

For the spice mix
1/4 cup paprika
2 teaspoons cayenne
2 tablespoons salt
2 teaspoons white pepper
2 tablespoons ground black pepper
2 tablespoons garlic granules
2 tablespoons chili powder
2 tablespoons oregano

For the marinade
1/2 cup soy sauce
1 cup pineapple juice
1 tablespoon cumin
1 teaspoon garlic, minced
1/8 cup fresh lime juice

1.2 kilos pork butt or pork shoulder (kenchi)
1 orange, quartered
1 teaspoon garlic, chopped
1 1/2 teaspoons ground cumin
1 teaspoon black pepper
1 cup Pepsi, plus more Pepsi as needed
1/4 cup oil or shortening

For the Cilantro Lime Rice
Serves 4  Prep Time 10 minutes  Cooking Time 5 minutes

2 tablespoons oil
2 tablespoons chopped garlic
1/4 cup chopped red onions
1/2 cup chopped cilantro
1 teaspoon cumin
1/4 cup lime juice
1/4 cup soy sauce
1 tablespoon tequila (optional)
5 cups cooked rice, cooled

1  Make the spice mix: Combine all ingredients, mixing well. This recipe yields 1 cup of spice mix. Store in an airtight container for up to 6 months.

2  Make the marinade: Combine all ingredients with a whisk. Set aside.

3  Prepare the carnitas: Trim away excess fat from pork and cut into 3-inch cubes. Dust meat with 3 tablespoons of spice mix and press to adhere well.

4  Squeeze juice from orange (reserve peels) into an airtight nonreactive (stainless steel) bowl. Add orange peels, garlic, cumin, pepper, cola, and marinade; mix to combine well.

5  Add seasoned meat and refrigerate overnight. Remove meat from the marinade (reserve marinade) the next day when you are ready to cook.

6  Heat oil or shortening in a large heavy skillet over high heat until fat is smoking; add pork and brown completely on all sides, about  15 minutes.

7  Add reserved marinade and simmer for about 2 hours or until pork is tender and dark brown; add additional Pepsi as needed while cooking to keep meat covered.  (You can use a pressure cooker at this point to expedite the cooking process to just 40 to 45 minutes, or you can also opt to place all the ingredients in a slow cooker and leave on low heat overnight.)

8  Remove meat and flake into pieces.

9  Make the Cilantro Lime Rice: Make the In a large pan, heat oil and sauté garlic and onions. Add chopped cilantro.

10  Add the rest of the ingredients (except rice) and cook for a minute on medium-high heat.

11  Add the cooked rice and cook through. Serve with carnitas.

12  To assemble carnitas soft tacos: On warmed store-bought tortillas, place some cilantro-lime rice and a generous portion of carnitas, along with some guacamole, salsa, and mango salsa. You can also add some shredded romaine or iceberg lettuce, if desired.

Chewy tip: Throw in a pork knuckle or two to add to the gooeyness and stickiness only pork fat can provide.

Photography by Patrick Martires | Recipe by Recipe by Carina Guevara of Chili Willy’s Texas Grill (Katipunan Avenue, Quezon City) | Styling by Elaine P. Lim | Art Direction by Jonathan Roxas

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