Best Carnitas Taco Recipes

CARNITAS TACO

Steps:

• In a large saucepan melt lard over moderate heat. Add pork, salt and pepper and simmer until tender. Cook about an hour, being careful not to crisp the meat. Remove pork and set aside until cool. Shred the meat by hand or with tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol salsa and cook over moderate heat, stirring frequently. Serve or assemble within a toasted corn tortilla to make taco. Carnitas can stay refrigerated for up to five days before assembling within a taco.
• Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients. Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.

INSTANT POT® PORK CARNITAS TACO BOWLS WITH PICKLED ONIONS

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; sear 3 to 5 minutes on all sides until browned. Add yellow onions and garlic; cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Select CANCEL; stir in 3/4 cup tomatillo salsa and seasoning mix.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 90 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
• Transfer pork to cutting board; shred with two forks. Reserve 1/2 cup cooking liquid. Discard remaining cooking liquid. Return pork, reserved cooking liquid and lime juice to the insert. Stir to combine.
• Meanwhile, beat water, vinegar, sugar and salt in medium bowl with whisk until sugar and salt dissolve. Add red onion; toss to coat. Let stand at room temperature 1 hour. Cover and refrigerate until ready to use. Drain before using.
• Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift pork out of cooking liquid; divide among tortilla bowls. Top with remaining tomatillo salsa, pickled onions, Cotija cheese, avocados and cilantro.

SHREDDED CARNITAS SOFT SHELL TACO WITH PEPPER JACK

Steps:

• In a large pot place in the pork, onion, garlic, salt, chili powder, cumin and fill with water and place onto the stove and bring to a boil for 5 minutes and reduce heat to a low simmer for 2 1/2 hours or until the pork in tender. Remove the pork and set aside to cool to room temperature and pour the stock into a colander and trash the onion and garlic.
• In a mixing bowl hand shredded Carnitas meat and the rest of the ingredients and combine and set aside for 15 minutes.
• Slice the onion into 1/8" strip and place into a nonstick skillet with oil and sauté over a medium heat until light brown and tender. Combine the Carnitas mixture and onion and sauté until light and crispy.
• In a medium size skillet lightly oil over a medium high heat, place a corn tortillas, slice of pepper jack and top with corn tortillas and when the pepper jack cheese slice start to go soft turn the corn tortillas over and when both side in a lightly brown and take some of the Carnitas filling and one half and fold in half and pan fry until light and crispy on both side. Repeat this step until done. Sprinkle both side of the taco with Parmesan cheese and serve warm.