Pork Carnitas Tacos

You can never have too many main course recipes, so give Pork Carnitas Tacos a try. This recipe serves 8 and costs $1.41 per serving. Watching your figure? This gluten free recipe has 575 calories, 32g of protein, and 15g of fat per serving. 3 people were impressed by this recipe. It is brought to you by Foodista. It is an affordable recipe for fans of Mexican food. Head to the store and pick up limes, avocado, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 76%, this dish is pretty good. If you like this recipe, you might also like recipes such as Carnitas Caldo (Carnitas Soup), Smoked Pork Belly Carnitas Tacos, and Mexican Pulled Pork (carnitas) Tacos.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large Dutch oven add the pork, garlic, salt and pepper, and water. Bring to a boil, then reduce heat, cover and simmer over medium low for 45 minutes to one hour. Drain well. When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer back to Dutch oven and heat the olive oil. Add the orange juice and milk and cook until liquid has evaporated and pork has browned; stirring occasionally. Season with salt and pepper to taste. Chop onions and cilantro, and slice avocado and limes. Place each in small individual bowls for serving. Heat tortillas in a dry frying pan and keep warm. For each taco, stack 2 tortillas and layer with warm carnitas, chopped cilantro, onion and avocado slices and give it a good squeeze of lemon juice.

 

Step by step:

1. In a large Dutch oven add the pork, garlic, salt and pepper, and water. Bring to a boil, then reduce heat, cover and simmer over medium low for 45 minutes to one hour.

2. Drain well.

3. When cool enough to handle, shred the meat by hand or with the tines of a fork.

4. Remove and discard any remaining fat.

5. Transfer back to Dutch oven and heat the olive oil.

6. Add the orange juice and milk and cook until liquid has evaporated and pork has browned; stirring occasionally. Season with salt and pepper to taste.

7. Chop onions and cilantro, and slice avocado and limes.

8. Place each in small individual bowls for serving.

9. Heat tortillas in a dry frying pan and keep warm.

10. For each taco, stack 2 tortillas and layer with warm carnitas, chopped cilantro, onion and avocado slices and give it a good squeeze of lemon juice.

Nutrition Information:

covered percent of daily need