Carnitas taco

A mexican take on pulled pork

Carnitas Tacos Pulled pork
Carnitas taco - photo1 | Debic


For 10 servings


1 kg boston but pork meat

500 g lard

250 ml Debic Roast & Fry

100 ml Debic Culinaire Original

50 ml orange juice

50 ml lime juice

120 g salt

100 g onions

50 g garlic

2 cinnamon sticks


50 ml Salsa Rojo

10 tacos

50 g pickled Jalapeños

50 g radishes

100 g cilantro

2 onions, red

1 lime

1 lemon

100 g celery leaves

100 g sweet and sour celeriac



Slowly poach the meat in water with salt, garlic, onion and cinnamon for 20 minutes.

Drain and confit the meat in the lard with salt and the Debic Roast & Fry for three hours.

Drain the meat and reserve the fat.

Chop the meat in bite size pieces and fry in 100g of the fat, add the Debic Culinaire Original and slowly reduce until the meat starts to caramelize, add orange and lime juice.

Fry until crisp and serve.


Roast the taco's on both side in a cast iron pan.

Finely slice the radishes and onions.

Marinate the onions in the lime juice.


Arrange the carnitas onto the taco and top off with the rest of the ingredients.