Recipe: Carnitas (Mexican pulled pork) Tacos
Author: Allie, Hamama Happiness Team Member
Prep Time: 15 minutes
Cook Time: 6-8 hours
Carnitas is Mexican dish that originated in the state of Michoacán that literally means “little meats.” Pork Carnitas are the perfect balance of juicy and crispy with a rich Latin flavor. You can use your pork carnitas in tacos, burritos, nachos, tostadas, tamales or even eggs benedict!
Tip: Make carnitas for a group or freeze a portion for later.
4 pounds skinless, boneless or bone in pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large white onion, cut into wedges
8 cloves of garlic, smashed
2 limes, juiced
2 large oranges, juiced
3/4 cup coke (Original or Mexican coke is best)*
2 bay leaves
Tacos / Garnish
Guacamole or diced avocado
Pickled Red Onions or diced red onion
Quick citrus slaw (thinly sliced red cabbage, shredded carrot, fresh orange juice and lime juice, honey, olive oil, salt and pepper)
Fresh or pickled Jalapeno slices
To crisp in the oven:
Season with a little extra salt and pepper if desired. Add some carnitas into a warmed corn tortilla. Garnish with guacamole, pickled red onion, cilantro, citrus slaw, and radish microgreens. Add hot sauce if desired. Serve with blackened corn, refried beans, and/or mexican rice!
To freeze extras:
Cook the carnitas according to directions but do not broil the portion you are planning to freeze. Freeze with the cooking liquid in an air tight, freezer safe container or freezer bag.They will keep in the fridge for up to 3 months if frozen properly.
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