Live-Fire Carnitas Tacos

Prep Time: ~15 minutes
Cook Time: 1½–2 hours
Servings: 4–6

Ingredients

Carnitas

• 2½–3 lbs pork shoulder (pork butt), cut into large chunks

• 1 tbsp kosher salt

• 1 tsp black pepper

• 1 tsp ground cumin

• 1 tsp chili powder

• 4 cloves garlic, smashed

• 1 orange, halved

• 1 lime, halved

• 1 onion, quartered

• 1 cup water or chicken stock

• 2 tbsp lard or olive oil

For Serving

• 12–16 corn or small flour tortillas

• ½ cup diced white onion

• ½ cup chopped cilantro

• Lime wedges

• Salsa (red or green)

• Sliced avocado (optional)

Steps

1. Build the Fire
   Light your Cowboy Cauldron and allow the fire to burn down to a steady bed of coals. Place a Dutch oven or heavy cast iron pot on the grill over medium heat.

2. Season the Pork
   Toss pork chunks with salt, pepper, cumin, and chili powder.

3. Start the Carnitas
   Add lard or olive oil to the pot and place in the pork. Add garlic, onion, orange halves, lime halves, and water or stock.

4. Slow Cook
   Let the pork simmer gently over the coals for 1½–2 hours, stirring occasionally, until tender and easy to shred.

5. Crisp the Pork
   Once tender, shred the pork slightly and cook it in a small cast iron skillet until crispy on the edges.

6. Warm the Tortillas
   Place tortillas directly on the grill for 30–45 seconds per side until warm and lightly charred.

7. Assemble the Tacos
   Fill tortillas with carnitas and top with onion, cilantro, salsa, and fresh lime.

Pro Tips

• Keep the pot toward the edge of the fire for a steady, gentle simmer.

• Let the carnitas crisp for a few minutes before serving in a cast iron skillet — the texture is key.

• Char tortillas lightly for better flavor and structure.