TACOS
Crispy Carnitas Tacos
Tender citrus-braised pork with crispy caramelized edges, fresh pico de gallo, crunchy cabbage slaw, creamy avocado, and bright lime tucked into warm corn tortillas.
Instructions
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Season the pork with garlic powder, cumin, oregano, smoked paprika, salt, and black pepper.
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Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork on all sides until well browned.
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Add the orange juice and lime juice. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 to 2½ hours, or until the pork is fork-tender.
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Remove the pork from the pot and shred it with two forks. Return the shredded pork to the skillet and cook over medium-high heat, stirring occasionally, until the edges become crispy and caramelized.
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While the pork cooks, make the pico de gallo. Combine the tomatoes, red onion, jalapeño if using, cilantro, lime juice, and salt in a bowl. Set aside.
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Make the slaw by combining the green cabbage, purple cabbage, cilantro, lime juice, olive oil, and salt. Toss until evenly coated.
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Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.
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Assemble the tacos with crispy carnitas, cabbage slaw, pico de gallo, sliced avocado, and cilantro. Serve with lime wedges.
Simple tip.
For extra crispy carnitas, spread the shredded pork into a single layer in the skillet and let it sit undisturbed for a few minutes before stirring. That gives the edges time to caramelize.
Make it your own.
Add pickled red onions, cotija cheese, salsa verde, or jalapeño. You can also serve the carnitas over rice or greens instead of tortillas for an easy bowl.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
510
PROTEIN
31 g
CARBOHYDRATES
32 g
FAT
29 g
FIBER
6 g
SERVING SIZE
½ recipe
