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Easy Pork Tacos Carnitas

Tangy, juicy pork tacos - slow cooked
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Prep Time 10 minutes
Cook Time 4 hours
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 800 kcal

Equipment

  • Cast Iron Casserole / Roasting Dish with Lid

Ingredients
  

Carnitas

  • 1.2 kg Pork Shoulder skin/excess fat removed
  • 120 ml Fresh Lime Juice
  • 2 tbsp Ground Cumin
  • 2 tbsp Ground Oregano
  • 1 Onion white/brown
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Half tsp Chilli Flakes
  • Salt / Pepper

Pico de Gallo

  • 2 Vine Tomatoes seeds removed, chopped finely
  • Half Red Onion chopped finely
  • 1 Lime juice of
  • Handful Coriander roughly chopped
  • Pinch Salt

Serving

  • 8 Corn Tortillas
  • Gaucamole optional
  • Refried Beans optional
  • Cheddar optional
  • Pickled Red Onions optional

Instructions
 

Carnitas

  • Pre-heat oven to 160 C
  • Prepare meat - remove skin or excess visible fat & place in cast iron cooking dish
  • Combine cumin, oregano, garlic powder, onion powder and chilli flakes in a bowl
  • Rub spice mix onto prepared meat in cast iron dish
  • Add lime juice, chopped onion and salt/pepper to meat
  • Place in pre-heated oven and cook for 4-6 hours, checking occasionally. The fat in the meat will release more juices for cooking, you can add a splash of water during cooking if it looks too dry.
  • The carnitas are done when the meat is tender and shreds with no effort

Prepare the Pico de Gallo

  • Finely chop tomatoes (remove seeds)
  • Finely chop red onion
  • Stir onion & tomato together in a dish
  • Juice over 1 lime & stir
  • Roughly chop a handful of coriander & stir into mix
  • Season with salt to taste

Tortillas

  • Warm your tortillas in a pan on medium-high heat for 10-20 seconds on each side, store covered until ready to serve

Notes

All calorie information provided is an estimate
Keyword carnitas, pork, shoulder, slow cooked, tacos, tangy