Carnitas Tacos with Slow Cooked Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs 25 mins
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Total Time
4 hrs 30 mins
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Servings
12
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Calories
444 kcal
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Course
Main Course
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Cuisine
Mexican
Carnitas Tacos with Slow Cooked Pork
Description
Carnitas Tacos with Slow Cooked Pork begins by rubbing cut pork shoulder chunks with salt followed by searing to develop color and flavor. The pork is then cooked in a covered Dutch oven with water, bay leaves, garlic, cinnamon, chili powder, and cumin seasoning in the oven for 3.5 to 4 hours until it becomes tender and easy to shred. This long, moist heat cooking breaks down the connective tissue.
While the pork cooks, the red cabbage slaw is prepared fresh by tossing shredded cabbage with fresh orange juice, zest, olive oil, and salt, adding citrus brightness and texture contrast to the tacos. To assemble, toasted flour or corn tortillas are filled with the pork carnitas and layered with the cabbage slaw, avocado pieces, chopped cilantro, and crumbled queso fresco. Lime wedges served alongside provide an optional acidic touch.
The recipe notes that each serving is estimated at about two tacos. This dish works well for casual meals or gatherings where flavorful slow-cooked pork tacos with fresh toppings are desired.
Ingredients
- 4 lbs pork shoulder Cut into 4-inch chunks and trimmed of excess fat. Keep the skin if you can get it!, boneless
- salt
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon cinnamon
- 2 teaspoons chili powder
- ½ teaspoon cumin
- 2 bay leaf
- 5 cloves garlic (sliced)
- 1 red cabbage shredded, small head
- 1 orange juiced and zested, small
- olive oil
- flour tortilla toasted, or corn tortilla
- avocado chopped
- cilantro
- queso fresco
- lime wedges
Instructions
- Rub the pork thoroughly with salt. In a large ovenproof pot or Dutch oven, heat the oil over medium high heat and sear the pork in batches until it’s browned on all sides.
- Preheat the oven to 375 degrees. Add all the pork back into the Dutch oven, along with the spices, bay leaves, and garlic, and cover the meat 2/3 of the way up with water. Cover and bring to a boil on the stove. Once boiling, place the Dutch oven into the oven uncovered. Cook 3 ½ to 4 hours, checking the pork every hour (give it a stir and add more water if the pot starts drying out), until the pork is tender and falling apart.
- Toss the shredded cabbage with orange juice, orange zest, olive oil, and salt to taste. To serve, take a toasted tortilla shell and add some of the carnitas, cabbage slaw, avocado, cilantro, and queso fresco. Serve with a squeeze of lime.
Notes
- Each serving is approximately two tacos for portion control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 40g | 80% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 96mg | 32% |
| Sodium | 757mg | 32% |
| Potassium | 963mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 30.4mg | 34% |
| Calcium | 121mg | 12% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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