Carnitas Tacos
Ingredients
The Carnitas
-
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
The Toppings
-
Small
portion
corn or flour tortillas
-
to taste
diced white onions
-
to taste
lime wedges
-
to taste
guacamole
-
to taste
fresh cilantro
-
to taste
sliced jalapeños
-
to taste
pickled red onions
For the Pickled Red Onions
-
1
cup
apple cider vinegar
-
1
tablespoon
sugar
-
1 ½
teaspoons
kosher salt
-
1
red onion, thinly sliced
Instructions
- Prepare the pickled red onions by whisking vinegar, sugar, and salt with water, then letting the onions sit in the mixture for 1 hour.
- In a large dutch oven, combine the pork with orange juice, lime juice, salsa, and salt. Add enough water to barely cover the meat and bring to a boil.
- Reduce heat to medium low and simmer with the lid on for 2 hours until the pork is tender.
- Increase heat to medium high and cook uncovered for 45 minutes, stirring occasionally until the liquid evaporates and the pork is caramelized.
- Season the pork with salt and pepper as needed.
- To assemble the tacos, warm tortillas, add carnitas, and top with guacamole, pickled onions, chopped onions, jalapeños, and cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
253
Total fat
6g
Total carbohydrates
8g
Total protein
39g
Sodium
1053mg
Cholesterol
102mg
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