0 from 33 votes
Carnitas Tacos
These melt in your mouth carnitas are to die for. Put them in a warmed flour or corn tortilla and top it off with some guacamole and a sprinkle of pickled onions, for the perfect dinner.
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
3 hrs
Servings: 8 people
Calories: 253 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican
Ingredients
- 3 pounds boneless pork shoulder cut into 2 inch cubes
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- 10 oz Chipotle Salsa
- 1 teaspoon kosher salt plus more to taste
- Small corn and flour tortillas
Toppings
- diced white onions
- Lime wedges
- guacamole
- fresh cilantro
- Sliced Jalapenos
For the Pickled Red Onions
- 1 cup apple cider vinegar
- 1 tablespoon sugar
- 1 ½ teaspoons kosher salt
- 1 red onion thinly sliced
Instructions
- Make the pickled red onions. Whisk the apple cider vinegar, sugar and salt with 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
- Place the pork in a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch.
- Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered.
- Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and season with salt and pepper as needed. Serve as needed or let cool and store in an airtight container for 4 days in the fridge
- To assemble the tacos, warm or char a small tortilla and place a few pieces of carnitas on top. Add a dollop of guacamole, a few pickled red onions, chopped onions, jalapenos and a sprinkle of cilantro. Serve immediately.
Cup of Yum
Notes
- Leftovers? Throw it on nachos or over rice.
- These Carnitas Tacos are made on the stovetop. If you're using a slow cooker, cook the pork shoulder on low for 6-8 hours or high for 4-5 hours. It’s important to use a meat thermometer to make sure your pork shoulder reaches an internal temperature of 170°F.
Nutrition Information
Calories
253kcal
(13%)
Carbohydrates
8g
(3%)
Protein
39g
(78%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
102mg
(34%)
Sodium
1053mg
(44%)
Potassium
816mg
(23%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
205IU
(4%)
Vitamin C
12mg
(13%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 253
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 39g | 78% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 102mg | 34% |
| Sodium | 1053mg | 44% |
| Potassium | 816mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 12mg | 13% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.