RECIPE
24 INGREDIENTS12 STEPS15HR 45MIN

Slow-Cooked Carnitas Tacos

5.0
2 Ratings
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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This slow-cooked carnitas is juicy and tender. It's both flavorful and full of texture. With a dollop of salsa verde and some quick pickled onions, it's definitely worth the wait. Who needs Taco Tuesdays when you can have them any day?

15HR 45MIN

Total Cooking Time

24

Ingredients
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Carnitas Marinade
2 Tbsp
Brown Sugar
granulated Panela
1 tsp
1/4 cup
For Cooking
1
Dried Pasilla Chili Pepper
rehydrated, slice in half lengthwise
4 cloves
Garlic , crushed
1
Small Yellow Onion , sliced
1
Cinnamon Stick
1/2 Tbsp
Ground Annatto
1 tsp
1 tsp
Ground Coriander
1/4 cup
Vegetable Broth
For Assembling the Tacos
1
Red Onion , thinly sliced
1 bunch
Fresh Cilantro , roughly chopped
to taste
Salsa Verde
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Directions

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Step 1
Preheat the oven to 200 degrees F (93 degrees C).
Step 2
In a small bowl, mix the Brown Sugar (2 Tbsp) , Salt (1 tsp) , Ground Black Pepper (1 tsp) , Lime Juice (1/4 cup) , and Orange Juice (1/4 cup) with the Boneless Pork Shoulder (2 lb) . Cover and marinate overnight, or up to 24 hours.
Step 3
Discard marinade and place the pork shoulder in the dutch oven.
Step 4
Add the Dried Pasilla Chili Pepper (1) , Garlic (4 cloves) , Yellow Onion (1) , Bay Leaves (2) , Cinnamon Stick (1) , Ground Annatto (1/2 Tbsp) , Dried Oregano (1 tsp) , Salt (1 tsp) , Black Peppercorns (1 tsp) , Ground Coriander (1 tsp) , Vegetable Broth (1/4 cup) , Lime Juice (2 Tbsp) , and Orange Juice (2 Tbsp) to the dutch oven. Toss to combine.
Step 5
Slow-cook in the oven for 7-8 hours at 200 degrees F (93 degrees C), or until meat is tender.
Step 6
Remove Pork shoulder from the dutch oven. Shred pork shoulder using a fork or by hand.
Step 7
Strain cooking liquid through a sieve to remove any solids, but reserve the liquid.
Step 8
Add 2/3 cup cooking liquid over meat. Toss to combine.
Step 9
In batches, transfer shredded meat to a non-stick frying pan over high heat. Without touching the meat, cook until the underside is browned, about 5 minutes. Toss to continue cooking, until some edges start to crisp up, about another 5 minutes, toss occasionally.
Step 10
Turn off the heat, add 4 tbsp more cooking liquid to the pan, mix evenly.
Step 11
In a bowl, drizzle juice from the Lime (1) over the Red Onion (1) to make a quick pickle.
Step 12
Serve carnitas on Yellow Corn Tortillas (12) , top with Salsa Verde (to taste) , pickled onions, and Fresh Cilantro (1 bunch) .

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