Tex-Mex Pork Carnitas Tacos
A Tex-Mex taqueria classic, slow-cooked pulled pork shoulder crisped in its own fat and piled into warm corn tortillas with pickled red onion, fresh coriander, and lime crema.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine cumin, smoked paprika, garlic powder, oregano, 1.5 tsp salt, and black pepper. Rub over 500g pork chunks. Slice 1 red onion thinly. Mix onion, red wine vinegar, sugar, and 0.25 tsp salt in a bowl; set aside 30 minutes. Whisk coconut yogurt, lime juice, and a pinch of salt for crema.
Sear
Heat 2 tbsp oil in a heavy saucepan over high heat. Sear pork 3–4 minutes until browned on all sides. Add juice from 1 orange and 1 lime, reduce to very low heat, cover tightly.
Braise
Cook covered 2–2.5 hours over very low heat until pork is completely tender and falling apart. While pork braises, pickled onion softens in vinegar mixture.
Crisp
Remove lid, increase heat to high. Cook 10–12 minutes stirring occasionally until liquid evaporates and pork crisps in its own fat. Pull pork into coarse shreds using two forks.
Toast
Warm corn tortillas in a dry pan over medium heat, 20 seconds each side, until pliable and lightly charred.
Plate
Fill each tortilla with crispy carnitas. Top with pickled red onion, lime crema, and fresh coriander. Serve with a lime wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.