Pork Carnitas Tacos
You can never have too many main course recipes, so give Pork Carnitas Tacos a try.
- Servings: 8
- Total cooking time:
Ingredients:
- 7 cups water
- 2 pounds Pork butt trimmed, and cut in 2" cubes
- 4 cloves garlic, crushed
- sea salt and ground pepper to taste
- 1 teaspoon olive oil
- 1/2 cup orange juice
- 1/2 cup milk
- 24 Corn Tortillas
- Salsa Fresca
- Avocado slices
- Chopped cilantro
- Chopped onion
- Limes cut into wedges
Instructions:
- 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.
