Carnitas Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 50 mins
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Total Time
3 hrs
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Servings
8 people
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Calories
253 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Carnitas Tacos
Description
Carnitas Tacos use pork shoulder cubes slow-cooked in a flavorful liquid blend of fresh orange and lime juices combined with chipotle salsa. The initial covered simmer breaks down the pork to a tender, shreddable texture. Afterward, cooking the pork uncovered cooks off liquid and renders the fat, allowing some pieces to caramelize and become golden brown for added texture and depth of flavor.
The pickled red onions provide a tangy contrast, balanced by fresh toppings like diced onions, lime wedges, cilantro, and jalapeño slices. Corn or flour tortillas warmed or charred serve as the handheld base, making these tacos ideal for casual meals.
Leftover carnitas can be repurposed on nachos or served over rice for a simple meal extension. The recipe also notes that using a slow cooker is possible, with internal pork temperature reaching 170°F for doneness.
Ingredients
- 3 pounds pork shoulder cut into 2 inch cubes, boneless
- ½ cup orange juice fresh
- ¼ cup lime juice fresh
- 10 oz chipotle salsa
- 1 teaspoon kosher salt plus more to taste
- corn tortilla small
- flour tortilla small
Toppings
- diced white onions
- lime wedges
- guacamole
- cilantro fresh
- jalapeño sliced
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.
Notes
- Leftover carnitas are excellent on nachos or rice, extending the meal easily.
- For slow cooker use, cook pork shoulder on low for 6-8 hours or high for 4-5 hours until reaching an internal temperature of 170°F.
- Store cooked carnitas in an airtight container in the fridge for up to 4 days to keep freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 253 kcal
% 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.
User Reviews
Overall Rating
5
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