This is a memorable meal. From the top of our 5 most favourite recipes.
Completely Delicious.
Pork Carnitas Tacos
Servings
6
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
- For Pork:
3-lbs boneless pork shoulder roast, cut into 2-inches pieces
1 TBSP kosher salt (half as much if using fine salt)
1 onion, peeled and quartered
5 garlic closed, peeled and left whole
2 bay leaves
1 orange, sliced into 6-8 wedges
1/4 cup vegetable oil
- For Cilantro Coleslaw:
4 cups shredded cabbage or coleslaw mix (typical coleslaw package sold at the store)
1/2 bunch of cilantro, chopped
juice of 2 limes
2 tsp honey, or more to taste
1/2 tsp coarse kosher salt
3 TBSP olive oil
- For Carnitas:
12-20 corn tortillas
1 jalapeno, sliced
1 cup queso fresco or feta cheese
1/2 bunch cilantro chopped
2 limes, cut into wedges
1/2 white onion, chopped
salsa or tomatillo salsa, homemade or store bought
Directions
- Preheat oven to 275F. Season pork with salt.
- Place seasoned pork into a baking pan or a Dutch oven in a single layer. Squeeze orange wedges on top of pork. Scatter squeezed orange edges, onions, garlic, bay leaves around the pork. Pour vegetable oil all over the pork.
- Cover the dish tightly with a lid or aluminum foil. Bake in preheated oven for 3 1/2 hours.
- Once cooked, remove and discard oranges, onions and bay leaves. Strain the liquid into a separate dish and set aside for another use. If you refrigerate this liquid overnight, the fat will come right to the top and it will be very easy to separate it. Make sure the pork is well drained and then shred it with two forks. Refrigerate until needed.
- For cilantro coleslaw, mix all of the ingredients together in a large bowl. Allow to sit on the counter for the flavours to meld. Season more as needed.
- Heat tortillas, one at a time, in a cast iron skillet over medium-high heat until browned in spots (30 seconds per side).
- For pork, preheat the broiler on high. Scatter the pork in a single layer on a large baking sheet. Broil for about 6 minutes, stir the pork and broil for another 3-4 minutes. Your pork should still be very tender but with crunchy, brown and crisp texture on the surface.
- To serve, place 2-3 tablespoons of pork mixture on each tortilla. Top with cilantro-lime coleslaw, lime wedges, onions, jalapeno slices and sprinkle some cheese on top. Serve with salsa or tomatillo salsa.
