We love having tacos around my house any day of the week. I like to mix up the fillings, so while we have them often, they always seem different. I decided to surprise my guys and whip up a batch of Pork Carnitas. I relied on one of my favorite recipes, Just Pork, for the filling. I season a pork shoulder and slow roast it for hours to get it juicy, tender, and positively delicious. While this luscious and flavorful roast can be used for pulled pork, sandwiches, burritos, this time, it would star in the carnitas. After pulling the pork, I sauteed it in a pan until golden on a side and then my charred corn tortillas with spoonfuls of the meat. I added diced red onion, a few squirts of lime, cilantro, and a bit of avocado. The result was the perfect mouthful of deliciousness.
Ingredients for Pork Carnitas:
1 recipe for Just Pork, click here for the recipe
corn tortillas
diced red onion
cilantro
limes
Serve with Salsa Verde, too. This is purely optional but delicious.
The roast makes a lot of meat depending on the size you can feed about 8-10 people if you are serving tacos. If you are serving a smaller crowd, use the meat in quesadillas, pulled pork, or as is with a side of coleslaw.
Time-Saving Tip: Prepare Just Pork, and pull a day in advance.
Let's see what we need.
We're ready to cook.
Chop or pull the meat. If pulling, use two forks to pull the meat apart.
I like to use a nonstick pan, so I didn't add any oil. If you are using a different kind of pan, add a drizzle of oil and some meat. Cook the meat until it is partially golden. Ideally, each piece is soft with a partial golden edge.
I like to heat and char up the tortillas before filling them. It makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove, you can heat the tortillas in a pan or in the oven. Now you're ready to build your carnitas.
They're ready! Pork Carnitas are so delicious. And once the meat is prepared they are a snap to assemble.
Enjoy!
Pork Carnitas:
1 recipe for Just Pork, click here for the recipe
corn tortillas
diced red onion
cilantro
limes
Serve with Salsa Verde, too. This is purely optional but delicious.
The roast makes a lot of meat depending on the size you can feed about 8-10 people if you are serving tacos. If you are serving a smaller crowd, use the meat in quesadillas, pulled pork, or as is with a side of coleslaw.
I like to use a nonstick pan, so I didn't add any oil. If you are using a different kind of pan, add a drizzle of oil and some meat. Cook the meat until it is partially golden. Ideally, each piece is soft with a partial golden edge.
I like to heat and char up the tortillas before filling them. It makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove, you can heat the tortillas in a pan or in the oven. Now you're ready to build your carnitas.
Chop or pull the meat. If pulling, use two forks to pull the meat apart.
Time-Saving Tip: Prepare Just Pork, and pull a day in advance.