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SideChef
Recipes
Slow-Cooked Carnitas Tacos
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24 INGREDIENTS • 12 STEPS • 15HRS 45MINS

Slow-Cooked Carnitas Tacos

Recipe
5.0
5 ratings
These slow-cooked Mexican pork carnitas tacos are juicy, mouthwatering, and full of texture. Serve with a dollop of salsa verde and some quick pickled onions for a flavorful fiesta worth the wait. Who needs Taco Tuesdays when you can have them any day?
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
These slow-cooked Mexican pork carnitas tacos are juicy, mouthwatering, and full of texture. Serve with a dollop of salsa verde and some quick pickled onions for a flavorful fiesta worth the wait. Who needs Taco Tuesdays when you can have them any day?
15HRS 45MINS
Total Time
$3.17
Cost Per Serving
Ingredients
Servings
6
us / metric
Carnitas Marinade
Brown Sugar
2 Tbsp
Brown Sugar
or granulated Panela
Salt
1 tsp
Lime
2
Limes, juiced
Orange
1
Orange, juiced
4 Tbsp of juice needed
For Cooking
Pasilla Chile Pepper
1
Pasilla Chile Pepper
rehydrated, slice in half lengthwise
Garlic
4 cloves
Garlic, crushed
Yellow Onion
1
Small Yellow Onion, sliced
Cinnamon Stick
1
Cinnamon Stick
Ground Annatto
2 tsp
Ground Annatto
Salt
1 tsp
Ground Coriander
1 tsp
Ground Coriander
Vegetable Broth
4 Tbsp
Vegetable Broth
Lime
1
Lime, juiced
Orange
1/2
Orange, juiced
2 Tbsp of juice needed
For Assembling the Tacos
Red Onion
1
Red Onion, thinly sliced
Fresh Cilantro
1 bunch
Fresh Cilantro, roughly chopped
Salsa Verde
to taste
Salsa Verde
Nutrition Per Serving
VIEW ALL
Calories
306
Fat
18.9 g
Protein
28.5 g
Carbs
5.4 g
Love This Recipe?
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
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), Limes (2), Orange (1) 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 Pasilla Chile Pepper (1), Garlic (4 cloves), Yellow Onion (1), Bay Leaves (2), Cinnamon Stick (1), Ground Annatto (2 tsp), Dried Oregano (1 tsp), Salt (1 tsp), Black Peppercorns (1 tsp), Ground Coriander (1 tsp), Vegetable Broth (4 Tbsp), Lime (1) and Orange (1/2) 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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Tags
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Dairy-Free
Gluten-Free
Comfort Food
Lunch
Cinco de Mayo
Shellfish-Free
Dinner
Pork
Game Day
Mexican
Summer
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