Pork Carnitas Tacos
eatoplan
October 28, 2024
- Cook the Pork
- In a large Dutch oven, place the pork with garlic, salt, pepper, and enough water to cover the meat.
- Bring to a boil, then reduce heat to medium-low. Cover and let it simmer for 45 minutes to 1 hour, until the pork is tender.
- Drain the pork well and set aside to cool slightly.
- Shred and Brown the Pork
- Once cool enough to handle, shred the pork using your hands or a fork, discarding any excess fat.
- Return the shredded pork to the Dutch oven, add olive oil, and cook over medium heat.
- Pour in the orange juice and milk, stirring occasionally, and cook until the liquid has evaporated and the pork is nicely browned.
- Season with salt and pepper to taste.
- Prepare the Toppings
- Chop the onions and cilantro, slice the avocado, and cut limes into wedges.
- Place each topping in a separate small bowl for serving.
- Warm the Tortillas
- Heat a dry skillet over medium heat. Warm each tortilla until soft, then stack two tortillas per taco to prevent breaking.
- Assemble the Tacos
- Layer the warm carnitas on the double-stacked tortillas, then top with chopped cilantro, onions, and avocado slices.
- Finish with a generous squeeze of fresh lime juice.
Reviews
Ingredients:
Adjust Servings
| 7cups water | |
| 2pounds pork butt trimmed, cut in 2" cubes | |
| 4cloves garlic crushed | |
| 8servings sea salt and ground pepper to taste | |
| 1teaspoon olive oil | |
| 0.5cup orange juice | |
| 0.5cup milk | |
| 24 corn tortillas | |
| 8servings salsa fresca | |
| 1slices avocado | |
| 8servings cilantro chopped | |
| 8servings onion chopped | |
| 8servings limes cut into wedges |
Directions
1.
Cook the Pork
1. In a large Dutch oven, place the pork with garlic, salt, pepper, and enough water to cover the meat. | 2. Bring to a boil, then reduce heat to medium-low. Cover and let it simmer for 45 minutes to 1 hour, until the pork is tender. | 3. Drain the pork well and set aside to cool slightly.
Mark as complete
2.
Shred and Brown the Pork
1. Once cool enough to handle, shred the pork using your hands or a fork, discarding any excess fat. | 2. Return the shredded pork to the Dutch oven, add olive oil, and cook over medium heat. | 3. Pour in the orange juice and milk, stirring occasionally, and cook until the liquid has evaporated and the pork is nicely browned. | 4. Season with salt and pepper to taste.
Mark as complete
3.
Prepare the Toppings
1. Chop the onions and cilantro, slice the avocado, and cut limes into wedges. | 2. Place each topping in a separate small bowl for serving.
Mark as complete
4.
Warm the Tortillas
Heat a dry skillet over medium heat. Warm each tortilla until soft, then stack two tortillas per taco to prevent breaking.
Mark as complete
5.
Assemble the Tacos
1. Layer the warm carnitas on the double-stacked tortillas, then top with chopped cilantro, onions, and avocado slices. | 2. Finish with a generous squeeze of fresh lime juice.
Mark as complete
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