Wood-Fired Carnitas Tacos
Authentic carnitas cooked over an open wood fire until tender and crispy, then piled onto warm tortillas with freshly mashed guacamole and roasted salsa roja. Smoky, juicy, and full of traditional Mexican flavor.
Equipment
- 1 | Clay or heavy pot | for cooking pork over fire
- 1 | Molcajete or mortar | for guacamole and salsa
- 1 | Tongs | for handling meat
- 1 | Wooden spoon |
- 1 | Knife | for cutting pork
Ingredients
- 2 | pounds | pork shoulder | cut into 2-inch chunks
- 4 | ripe | avocados |
- 3 | medium | tomatoes |
- 2 | | limes |
- 8 | | corn tortillas |
- 1 | teaspoon | salt |
- 1 | small | onion |
- 2 | cloves | garlic |
- 1 | handful | fresh cilantro | optional
Instructions
- Cut pork into large chunks and season with salt.
- Place pork in a heavy pot with water to cover halfway and simmer over wood fire about 90 minutes until tender.
- Allow liquid to reduce so pork fries in its fat until edges are golden and crispy.
- Mash avocados with salt and lime juice in a molcajete until creamy with some texture.
- Char tomatoes, onion, and garlic over the fire, then grind into chunky salsa roja.
- Warm corn tortillas over the fire or on a dry skillet.
- Spread guacamole on each tortilla, top with carnitas and salsa.
- Finish with extra lime and cilantro if desired; serve immediately.
- Tip: Keep the fire steady and medium so the pork simmers gently without burning.
Notes
Store leftover carnitas in the refrigerator up to 4 days; reheat in a skillet.
Guacamole is best made fresh to avoid browning.
Use pork shoulder for the juiciest results.
Flour tortillas can substitute if corn is unavailable.
Guacamole is best made fresh to avoid browning.
Use pork shoulder for the juiciest results.
Flour tortillas can substitute if corn is unavailable.