Traditional Carnitas Tacos
Inspired by the vibrant street food scene of Mexico, these Carnitas Tacos bring the rich, savory flavors of slow-cooked pork, wrapped in a soft corn tortilla, with a hint of fresh lime and cilantro.
Ingredients
corn tortillas
- 4 pounds pork shoulder - boneless
2 tablespoons sea salt
1 tablespoon cumin
1 large onion - quartered
4 cloves garlic - peeled- 2 large orange - juiced
To Serve
12 medium corn tortillas - warmed
1 cup cilantro - fresh, chopped- 1 cup onion - chopped
2 medium limes - cut into wedges
Instructions
- Preheat your oven to 150°C (300°F). Season the pork shoulder generously with sea salt and ground cumin, ensuring an even coating.
- Place the pork in a large baking dish. Add the quartered onion, garlic cloves, and the juice of the oranges to the dish, arranging them around the pork.
- Cover the dish tightly with aluminum foil or a lid and place in the oven for approximately 3 hours, or until the pork is tender and easily shredded.
- Once cooked, use two forks to shred the pork directly in the baking dish, mixing it with the juices. If preferred, place the shredded pork onto a baking sheet and broil in the oven for a few minutes to allow some edges to become crispy.
- To serve, place a generous portion of the carnitas on a warmed corn tortilla. Top with chopped cilantro and onion. Serve with lime wedges on the side for squeezing.
Notes
For a modern twist, consider topping your tacos with avocado slices or a tangy mango salsa for a burst of freshness.
Nutrition
Calories: 430kcalCarbohydrates: 34gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 124mgSodium: 2495mgPotassium: 904mgFiber: 5gSugar: 5gVitamin A: 257IUVitamin C: 23mgCalcium: 106mgIron: 4mg
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