📝 About This Recipe
Experience the legendary flavor of Michoacán-style pork with a modern, high-tech twist that guarantees the perfect crunch. Traditionally slow-cooked in lard, this version utilizes the air fryer to achieve those coveted 'burnt ends' and crispy edges while keeping the interior succulent and tender. It’s the ultimate shortcut to authentic, street-taco-style meat that balances citrusy brightness with deep, savory spices.
🥗 Ingredients
The Pork Base
- 3 pounds Pork Shoulder (Boston Butt) (Pre-cooked until tender, shredded into large chunks)
- 2 tablespoons Reserved Pork Fat or Lard (Melted; from the cooking liquid)
The Crisping Glaze
- 1/4 cup Orange Juice (Freshly squeezed)
- 1 tablespoon Lime Juice (Freshly squeezed)
- 1 teaspoon Honey or Agave (To aid caramelization)
- 1 teaspoon Dried Mexican Oregano (Crushed between palms)
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika (For color and depth)
- 1/2 teaspoon Kosher Salt (To taste)
For Serving
- 12-16 pieces Corn Tortillas (Warmed)
- 1/2 cup White Onion (Finely diced)
- 1/2 cup Fresh Cilantro (Roughly chopped)
- 4 pieces Radishes (Thinly sliced)
- 1/2 cup Salsa Verde (For drizzling)
👨🍳 Instructions
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1
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot environment for immediate searing.
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2
While the air fryer preheats, take your pre-cooked, tender pork shoulder and shred it into bite-sized chunks. Avoid shredding too finely; larger chunks stay juicier inside.
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3
In a small bowl, whisk together the orange juice, lime juice, honey, oregano, cumin, smoked paprika, and salt until the honey is fully dissolved.
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4
Place the shredded pork in a large mixing bowl and drizzle with the melted pork fat or lard. Toss well to coat every fiber of the meat.
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5
Pour the citrus glaze over the pork and toss again. The sugars in the juice and honey are the secret to achieving that deep mahogany color.
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6
Spread the pork in an even layer in the air fryer basket. Do not overcrowd; if necessary, work in two batches to ensure proper airflow.
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7
Air fry at 400°F for 8 minutes. You should hear a vigorous sizzling sound as the fat begins to render further.
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8
Open the basket and use tongs to toss the pork, bringing the pieces from the bottom to the top for even crisping.
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9
Air fry for an additional 5-7 minutes. Watch closely during these final minutes; you want the tips of the pork to look dark and crunchy, but not charred black.
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10
Remove the basket and let the meat rest for 2 minutes. This allows the remaining juices to redistribute so the meat doesn't dry out.
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11
While the meat rests, quickly warm your corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
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12
Transfer the crispy carnitas to a serving platter and garnish immediately with a sprinkle of fresh cilantro and diced onions.
💡 Chef's Tips
Don't skip the fat: If you didn't save the cooking liquid fat, use high-quality lard or avocado oil for the best crisp. Watch the sugar: The honey and orange juice can burn quickly if your air fryer runs hot, so check the meat 2 minutes early. Size matters: Keep your pork chunks roughly 1-2 inches; small shreds will turn into 'pork dust' in the high heat of an air fryer. Revive leftovers: If the pork feels dry after crisping, toss it with a tablespoon of warm chicken broth or extra lime juice. Batch cook: Always air fry in a single layer for maximum 'crunch-to-meat' ratio.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a spicy Michelada to cut through the richness of the pork. Serve alongside Mexican Street Corn (Elote) dusted with chili powder and cotija cheese. Offer a side of pickled red onions to provide a bright, acidic contrast to the savory meat. Top with a dollop of creamy guacamole or sliced Hass avocados. Finish the meal with warm churros and chocolate dipping sauce.