Want more deliciousness? Follow me on X @TeresasRecipes
Carnitas Tacos
Indulge in the rich, savory flavors of these authentic carnitas tacos, featuring slow-cooked pork shoulder that melts in your mouth. Each taco is generously filled with tender, shredded pork, complemented by the freshness of chopped cilantro and the tang of pickled onions. A squeeze of zesty lime adds the perfect finishing touch to this beloved Mexican street food, making it an unforgettable experience for your taste buds. Originating from the state of Michoacán, carnitas are traditionally prepared by simmering pork in lard until golden and crispy, embodying the essence of Mexican culinary heritage.
Ingredients
- Pork shoulder
- 3 pounds, trimmed and cut into large chunks
- Salt
- 1 tablespoon
- Black pepper
- 1 teaspoon
- Dried oregano
- 1 teaspoon
- Ground cumin
- 1 teaspoon
- Garlic
- 4 cloves, minced
- Orange juice
- 1/2 cup (freshly squeezed from about 1 orange)
- Lime juice
- 1/4 cup (freshly squeezed from about 2 limes)
- Chicken broth
- 1 cup
- Corn tortillas
- 12, for serving
- Cilantro
- 1/2 cup, chopped (for garnish)
- Pickled onions
- 1 cup (for topping)
- Lime wedges
- for serving
Instructions
- In a bowl, season the pork shoulder chunks with salt, black pepper, oregano, and cumin, ensuring even coverage.
- Place the seasoned pork in a slow cooker. Add the minced garlic, orange juice, lime juice, and chicken broth.
- Cover the slow cooker and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
- Once cooked, carefully remove the pork from the slow cooker and shred it using two forks.
- In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- Assemble each taco by filling the warmed tortillas with shredded pork, then top with chopped cilantro and pickled onions.
- Serve the tacos immediately with lime wedges on the side for an extra burst of flavor.
Tips
- For added flavor, let the shredded pork broil for a few minutes to get crispy edges before assembling the tacos.
- If you prefer, you can add diced avocado or fresh jalapeños for extra toppings.
- To make pickled onions, simply soak thinly sliced red onions in a mixture of vinegar, sugar, and salt for at least 30 minutes.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 8 hours Calories: 450 Fat: 22g Carbs: 30g Protein: 30g Sodium: 900mg Sugar: 4g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...