Pork Lomitos Tacos

Ingredients

• 240 ml (1 cup)orange juice
• 60 ml (1/4 cup)lemon juice
• 15 ml (1 tablespoon)lime juice
• 30 ml (2 tablespoons)Southwest seasoning, or a mix of garlic powder, onion powder, paprika and hot pepper powder
• 1.36 kg (3 pounds), cut into 5 cm (2-inch) cubespork shoulder, also known as Boston butt or pork butt
• as needednon-stick cooking spray
• 5 large, peeled and left wholegarlic cloves
• 1 large, peeled and cut into 8 wedgesSpanish onion
• 2 1/2 teaspoons, dividedkosher salt
• 30 ml (2 tablespoons)pork lard
• 60 ml (1/4 cup)vermouth or white wine
• 4fresh parsley stems, with tops
• 1 small bunch, roots trimmedscallions
• 12mint leaves
• 1 teaspoondried fennel
• 1 teaspoondried tarragon
• 794 g (28 ounces)kitchen-ready crushed tomatoes
• 3, chopped and deseededserrano chillies
• 15 cm (6-inch)corn tortillas
• 60 ml (1/4 cup)vegetable oil
• as neededrefried beans, homemade or canned
• as neededpickled red onion
• 4, hard-boiled and cut into quarterseggs
• 2, ripe and cut into wedges or mashedavocados
• to tasteMexican Cotija cheese or fresh farmer’s cheese
• to garnishfresh coriander
• to garnishlime wedges

Instructions

1. 1

   Heat the oven

   Preheat the oven to its highest setting, about 290°C (550°F).

2. 2

   Marinate the pork

   Combine the orange, lemon and lime juices with the Southwest seasoning in a large zip-seal bag. Add the pork, seal and leave to marinate for 1 hour.

3. 3

   Char the vegetables

   While the pork marinates, line a baking tray with foil and spray it generously with non-stick cooking spray. Add the onion and garlic, then spray them as well.

4. 4

   Roast the vegetables

   Roast for 15 minutes, then remove the garlic and turn the onion wedges over. Roast the onions for another 15 minutes, until both the garlic and onions are charred and the onions have burned edges. Set them aside and turn off the oven.

5. 5

   Season the pork

   After 1 hour, discard the marinade and pat the pork dry. Season it with 1 1/2 teaspoons of the salt.

6. 6

   Lower the heat

   Preheat the oven to 165°C (325°F).

7. 7

   Sear the pork

   Heat a large Dutch oven over medium-high heat and add the lard. Once it is smoking hot, sear half the pork on all sides for about 5 minutes, then transfer it to a plate. Sear the remaining pork and remove it too.

8. 8

   Deglaze the pot

   Pour in the vermouth or white wine and scrape up the browned bits from the bottom of the pot.

9. 9

   Return the pork

   Once all the vermouth has evaporated, put the pork and any accumulated juices back in the pot.

10. 10

    Tie the herbs

    Tie the scallions, parsley and mint together with butcher’s twine and add the bundle to the pork.

11. 11

    Add the sauce

    Add the fennel, tarragon, tomatoes, chillies, remaining 1 teaspoon of salt, and the reserved garlic and onions. Bring the mixture to a bubble to heat everything through.

12. 12

    Braise the pork

    Cover the pot and cook in the preheated oven for 2 1/2 hours, stirring halfway through. When the pork is fully cooked, remove and discard the herb bundle. Keep the pork in cubes rather than shredding it.

13. 13

    Prepare the toppings

    While the pork cooks, prepare the toppings, including the pickled onions and hard-boiled eggs.

14. 14

    Soften the tortillas

    Heat the oil in a small saucepan until hot. Using tongs, dip each tortilla into the oil for 5–10 seconds per side, just until softened, then transfer it to paper towels.

15. 15

    Shape crisp shells

    For crisp shells, fry the tortillas for longer. While they are still warm, drape each one over a small glass or cup so the edges hang down, then leave it to cool into a taco-shell shape.

16. 16

    Assemble the tacos

    Warm the refried beans and spread some inside each shell. Add the cubed pork with a little sauce, then top with avocado, pickled red onion, an egg quarter, cheese, coriander and a lime wedge.

What are pork lomitos tacos?

Lomitos refers to pork cooked in a richly flavoured sauce and served in pieces rather than pulled apart. This recipe is presented as a Yucatán-style take, with citrus, tomatoes, chillies and herbs bringing a lively mix of flavours.

The pork shoulder is browned first, then slowly braised until tender while still holding its shape. Beans, avocado, pickled onion and egg make each taco hearty and give the soft meat plenty of contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 55g protein, 20g carbs, 18g fat.

The pork shoulder supplies most of the protein and a substantial share of the fat, while the tortillas, tomatoes and beans provide most of the carbohydrates. To balance the plate, serve the tacos with extra fresh vegetables or a simple salad alongside them.

Why brown the pork first?

Searing in batches gives the cubes room to brown instead of steaming against one another. The browned pieces and their juices then enrich the sauce as the pork braises.

Let the lard get properly hot before adding the meat, and avoid crowding the pot. Deglazing with vermouth or white wine loosens the browned bits so they become part of the cooking liquid.

A charred base for the sauce

Roasting the garlic and onion at very high heat gives them dark, savoury edges before they go into the pot. The recipe deliberately calls for char, including burned edges on the onions.

Remove the garlic after 15 minutes so it does not roast for the onions’ full 30 minutes. Keep the vegetables aside until they are added with the tomatoes and seasonings.

Keep the pork in cubes

The long, covered braise softens the shoulder, but the finished pork should remain in cubes rather than being shredded. Stir once halfway through cooking to help the meat cook evenly in the sauce.

Check that the pork is tender before taking it out. If it still feels firm, give it more time in the covered pot and check again.

Soft tortillas or crisp shells?

A brief dip in hot oil, 5–10 seconds per side, softens the corn tortillas so they can fold without splitting. Drain them on paper towels before filling.

For shaped, crisp shells, fry the tortillas for longer and drape them over a small glass or cup while they cool. Watch them closely in the oil, as the change from soft to crisp can happen quickly.

Make the toppings count

Pickled red onion cuts through the richness of the pork, while avocado and refried beans add creamy texture. Hard-boiled egg and cheese make the filling more substantial.

Add the pork with only a little sauce so the tortilla stays manageable. Finish with coriander and lime, adding more lime at the table if you like a sharper, fresher taste.

Plan the long cooking time

The recipe takes about 210 minutes in total, including a 1-hour marinade and a 2 1/2-hour braise. You can prepare the toppings while the pork cooks.

Because the oven is first used at its highest setting and then lowered, pay attention to the change in temperature before putting the covered Dutch oven in to braise.

Recipe notes & tips

• Pat the pork thoroughly dry after discarding the marinade so it sears more effectively.
• Brown the pork in two batches to avoid overcrowding the Dutch oven.
• Tie the herbs and scallions securely so the bundle is easy to remove after braising.
• Keep the Dutch oven covered during the long oven braise, stirring once halfway through.
• Have the toppings ready before frying the tortillas so you can serve them warm.
• Use tongs to handle tortillas in the hot oil and let them drain before filling.

Variations

• Adjust the heat: leave some serrano seeds in for a hotter sauce.
• Swap the seasoning: use the suggested garlic, onion, paprika and hot pepper powder mix instead of Southwest seasoning.
• Choose the wine: use white wine in place of vermouth for deglazing.
• Make soft tacos: fry each tortilla only long enough to soften, then fold it around the filling.
• Make crisp shells: fry the tortillas for longer and shape them over a glass as they cool.
• Change the cheese: use fresh farmer’s cheese instead of Cotija.

Common mistakes to avoid

• Crowding the pot: the pork will steam rather than sear, so brown it in two batches.
• Leaving the garlic in too long: remove it after the first 15 minutes while the onions continue roasting.
• Skipping the halfway stir: stir the covered braise once during cooking to help it cook evenly.
• Shredding the pork: keep the cooked meat in cubes, as directed, for the intended texture.
• Overfrying the tortillas: a brief 5–10 seconds per side softens them; fry longer only if you want crisp shells.
• Filling wet tortillas: drain them on paper towels first to help keep the tacos easy to handle.

How to store

Refrigerate leftover pork and sauce in an airtight container for up to 3 days. Reheat gently in a covered saucepan until hot, adding a splash of water if the sauce has thickened; store toppings separately and fry or warm tortillas just before serving.

Frequently asked questions