Recipe courtesy of Tim Byres

Carnitas Tacos with Homemade Tortillas

  • Level: Intermediate
  • Total: 10 hr 50 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 2 hr 30 min
  • Yield: 16 to 20 servings
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Dry Rub: 

2/3 cup brown sugar

1/3 cup chili powder

1/3 cup curry powder

1/3 cup paprika

2 tablespoons garlic powder

2 tablespoons onion powder

1/3 cup salt


8 pounds pork shoulder

2 pounds lard

4 oranges, sliced into 1/4-inch rounds


4 cups masa flour

3 1/2 cups water

Fresh jalapenos, for serving

Sliced radishes, for serving


Special equipment:
Tortilla press
  1. For the dry rub: Mix together the brown sugar, chili powder, curry powder, paprika, garlic powder, onion powder and salt.
  2. For the pork: Coat the pork shoulder with the dry rub. Refrigerate overnight.
  3. Heat a large cast-iron skillet over high heat. Sear the pork shoulder on all side, and then add the lard and oranges. Reduce the heat to a simmer, cover and cook until the pork is crispy on the outside and soft on the inside, about 2 hours. Transfer meat to a large bowl and shred.
  4. For the tortillas: Mix together the masa flour with 3 1/2 cups of water in a large bowl until combined. Meanwhile, place a cast-iron skillet over high heat. Roll the masa mixture into small balls and use the tortillas press to flatten the dough into tortillas. Place the tortillas in the skillet for 2 to 3 minutes, and then flip and repeat on the other side. Serve the shredded pork with sliced jalapenos and sliced radishes on homemade tortillas.