Best Carnitas Soft Tacos With Guacamole And Pico De Gallo Recipes

SUPER TASTY CARNITAS TACOS

Super Tasty Carnitas Tacos image

Create the most juicy and tender carnitas right in your slow cooker. Then broil it in the oven for the perfect crisp, golden edges.

Provided by Lisa Bryan

Time 8h10m

Number Of Ingredients 14

Ingredients

4 pounds skinless, boneless pork shoulder or butt
4 garlic cloves (chopped)
2 teaspoon chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1 yellow onion (chopped)
1 orange (juiced)
1 jalapeno (deseeded and finely diced)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup red onion (finely diced)
1/2 cup fresh cilantro (roughly chopped)
6 tortillas
limes (for garnish)

Steps:

In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then mix thoroughly.
Rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
Top with pork with the onion, minced garlic, jalapeno, and orange juice in the slow cooker.
Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours. The meat should be tender and nearly falling apart.
Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. (Don't get rid of the liquid as you will be using it later)
Place the shredded pork on a baking sheet.
Pour 1 cup of the reserved slow cooker liquid over the pork to season.
Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
Serve immediately with tortillas, freshly diced onion, cilantro, and a squeeze of lime juice.
Note: you'll likely have have leftover carnitas. You can make more tacos or enjoy the carnitas in burritos or on salads. You can also store it in the fridge and then reheat to enjoy later.

Nutrition Facts : Calories 529 kcal, Carbohydrate 23 g, Protein 73 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 189 mg, Sodium 866 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CARNITAS WITH PICO DE GALLO

Carnitas with Pico De Gallo image

This recipe stems from a household that loves carnitas and has perfected it. It makes a lot of food and I have never thrown a piece away. My neighbors, employees, family, and friends love it. A must for social occasions. Serve with warmed white corn tortillas, shredded cheese, sour cream, and fresh chopped cilantro.

Provided by jamielynne

Categories World Cuisine Recipes Latin American Mexican

Time 18h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
6 pounds boneless pork shoulder
1 cup ground cumin
4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces
1 onion, quartered
6 cloves garlic, halved
1 jalapeno pepper, seeded and minced
6 cups water
6 tomatoes, chopped
1 onion, chopped
2 tomatillos, husked and chopped
2 jalapeno pepper, seeded and minced
⅓ cup lime juice
1 tablespoon salt
¼ teaspoon ground black pepper

Steps:

Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.
Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.

Nutrition Facts : Calories 635.1 calories, Carbohydrate 14 g, Cholesterol 174.2 mg, Fat 38.9 g, Fiber 3.2 g, Protein 56.4 g, SaturatedFat 12.6 g, Sodium 863.8 mg, Sugar 5 g