Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 2-inch cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 orange, juiced
- 1 lime, juiced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- Salt and pepper, to taste
- 1 tbsp vegetable oil
- 12 corn tortillas
Special equipment needed:
- Slow cooker
- Large skillet
Step-by-step instructions:
1. In a slow cooker, combine pork shoulder, onion, garlic, orange juice, lime juice, cumin, chili powder, oregano, salt, and pepper. Mix well.
2. Cook on low for 8 hours or until the pork is tender and falls apart easily.
3. Remove the pork from the slow cooker and shred it using two forks.
4. In a large skillet, heat vegetable oil over medium-high heat.
5. Add the shredded pork to the skillet and cook until crispy, stirring occasionally.
6. Warm the corn tortillas in a separate skillet or in the microwave.
7. Assemble the tacos by placing a spoonful of crispy pork on each tortilla. Top with your desired toppings.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours (slow cooker) + 15 minutes (skillet)
Temperature:
Slow cooker: Low heat
Skillet: Medium-high heat
Serving size:
This recipe makes 12 tacos.
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add diced tomatoes, jalapeños, and cilantro to the tacos for a fresh and spicy twist.
- Top the tacos with avocado, sour cream, and cheese for a creamy and indulgent version.
Tips and tricks:
- For extra crispy pork, cook it in the skillet in batches and avoid overcrowding the pan.
- Use a slotted spoon to remove the pork from the slow cooker to avoid excess liquid.
- Make sure to warm the tortillas before assembling the tacos to prevent them from breaking.
Storage instructions:
Store leftover pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the tacos on a platter with a side of guacamole and salsa.
Garnishes:
Top the tacos with chopped cilantro, diced onions, and lime wedges.
Pairings:
Serve the tacos with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn
- Black bean salad
Troubleshooting advice:
- If the pork is not tender after 8 hours in the slow cooker, cook it for an additional hour or until it falls apart easily.
- If the pork is not crispy enough in the skillet, increase the heat and cook it for a few more minutes.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pork in the refrigerator within 2 hours of cooking.
Food history:
Carnitas is a traditional Mexican dish that originated in the state of Michoacán. It is made by slow-cooking pork in lard until it is tender and crispy.
Flavor profiles:
This recipe features tender and juicy pork with a crispy exterior, seasoned with citrus, cumin, and chili powder. The tacos are topped with fresh and zesty toppings, such as cilantro, onions, and lime.
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing and satisfying meal.
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Region: Mexican