Best Zesty Carnitas Tacos Recipes

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THE BEST CARNITAS TACOS (PULLED PORK TACOS!)



The Best Carnitas Tacos (pulled pork tacos!) image

Carnitas Tacos (pulled pork tacos) are THE BEST ever! The slow cooker Mexican pork is unbelievably tender and flavorful. Add a scoop of guacamole to a tortilla (or lettuce wrap!), top with a big pile of pulled pork and dig in!

Provided by Kristen Stevens | The Endless Meal

Categories     Dinner

Time 8h10m

Number Of Ingredients 8

Mexican Pork Carnitas
2 large ripe avocados
Juice from ½ lime
1 clove garlic (finely minced)
A pinch of salt
12 small tortillas (corn, flour, or paleo)
Minced red onions (to serve)
Other optional toppings: sour cream, minced cilantro, tomato salsa, a squeeze of lime juice

Steps:

  • Start by making the Mexican Pork Carnitas. This will take you about 8 hours to make in your slow cooker or in a pot.
  • In a medium-sized bowl, mash the avocados with the lime juice, garlic, and salt.
  • Put a scoop of carnitas in a tortilla, add a spoonful of the mashed avocados (guacamole), top with a sprinkle of minced red onions and any or all of the optional toppings.

Nutrition Facts : ServingSize 2 tacos (⅙ of the recipe), Calories 589 kcal, Carbohydrate 44 g, Protein 42 g, Fat 27 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1323 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 19 g

CARNITAS RECIPE



Carnitas Recipe image

An easy and authentic Carnitas Recipe for making the best Mexican Tacos de Carnitas! Featuring slow-cooked, tender bites of pork broiled to crispy perfection!

Provided by Kelly Anthony

Categories     Main Course

Time 2h25m

Number Of Ingredients 15

3-4 pound boneless pork butt
1 tablespoon Kosher salt
1 tablespoon chili powder
2 teaspoons black pepper
2 teaspoon onion powder
1 1/4 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 cup orange juice ((freshly squeezed), about 3-4 oranges)
1/4 cup lime juice ((freshly squeezed), about 3-4 limes)
2 bay leaves
1/2 cup water (+ 2 tablespoons, separated)
2 teaspoons cornstarch
Flour or corn tortillas ( (1-2 per person))
Topping Suggestions: red onion, cilantro, Cotija cheese, freshly squeezed lime juice

Steps:

  • Preheat the oven to 325°F. Pat the pork butt dry with a paper towel. Use a large, sharp knife to trim away excess fat. Cut the pork butt into 1" thick slices. Then, cut each slice into 1" cubes.
  • Transfer the pork to a 4-5 quart enameled cast iron Dutch oven. Add all of the dry spices, and massage them onto the pork with your hands.
  • Add the orange juice, lime juice, and a 1/2 cup water to the Dutch oven and stir to combine. Add the bay leaves, cover, and transfer to the oven.
  • Cook for 2 hours. Remove from the oven, and turn on the broiler on high. Have ready a rimmed sheet pan lined with nonstick aluminum foil.
  • Use a slotted spoon to transfer the pork to the prepared sheet pan. Using the tines of a fork, gently press down on the pork to ever-so-slightly break it apart.
  • Place the pork under the broiler, and watch closely so that it does not burn. As soon as the pork begins to tinge with dark brown hues and crisps up on the edges, remove it from the oven. Depending on your broiler, this could take anywhere from 1- 4 minutes. Remove from the oven and set aside.
  • Place the Dutch oven on the stovetop over medium-high heat and allow to come to a simmer. In a small bowl, combine cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the cooking liquid and allow to simmer until thickened, about 2-3 minutes. Remove from the heat.
  • Either add the pork back to the Dutch oven and stir or brush the sauce lightly over the carnitas. Serve with tortillas and your favorite taco toppings and enjoy!

Nutrition Facts : Calories 425 kcal, Carbohydrate 35 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1413 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CARNITAS TACOS WITH SPICY SLAW



Carnitas Tacos with Spicy Slaw image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 (1 1/2-pound) pork tenderloin
3 teaspoon Mexican taco seasoning
1/4 cup enchilada sauce
1/3 cup chopped onions
2 tablespoons cilantro, chopped
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons Chipotle hot sauce
2 teaspoons chili lime seasoning
1 tablespoon lime juice
1 (16-ounce) bag coleslaw mix
8 (6-inch) white corn tortillas
1 lime, cut into wedges for garnish

Steps:

  • Preheat oven to 325 degrees F.
  • Remove pork roast from package. Season with 2 teaspoons Mexican taco seasoning. Place on a preheated oiled grill pan and sear all sides, about 2 minutes per side.
  • While pork is searing in a 9 by 13-inch baking dish, combine enchilada sauce, onions, cilantro, and remaining Mexican taco seasoning. Add pork roast cover with foil, place in oven and roast for 25 minutes or until internal temperature reaches 155 to 160 degrees F on an instant-read thermometer.
  • In a small bowl combined the sour cream, mayonnaise, chipotle sauce, chili lime seasoning, and lime juice. Mix well until blended.
  • In a large bowl add the coleslaw and pour the sour cream mayonnaise mixture over top and toss well to coat. Cover and refrigerate for at least 1 hour or up to overnight.
  • Place tortillas on a microwave-safe plate, cover with moist paper towel and heat in microwave on HIGH for 45 seconds.
  • Slice pork and divide between heated tortillas, top with some of the sauce from the baking dish, the spicy slaw and garnish with lime wedge.

PORK CARNITAS TACOS



Pork Carnitas Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 9

5 sprigs thyme
3 pounds boneless pork butt (fat cap intact), cut into 2-inch chunks
5 cloves garlic
2 bay leaves
1/2 cup vegetable oil
Juice of 2 limes
Juice of 1 orange
Kosher salt
Corn tortillas, warmed, and assorted toppings, for serving

Steps:

  • Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour.
  • Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes. Serve in tortillas with assorted toppings.
  • Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool.

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