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RECIPE
24 INGREDIENTS 12 STEPS 15hr 45min

Slow-Cooked Carnitas Tacos

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?
Slow-Cooked Carnitas Tacos Recipe | SideChef
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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?
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
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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
15hr 45min
Total Time
7hr 45min
Active Time
$3.17
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Carnitas Marinade

2 Tbsp
Brown Sugar
or granulated Panela
1 tsp
2
Limes , juiced
1
Orange , juiced
4 Tbsp of juice needed

For Cooking

1
Pasilla Chile 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
1
Lime , juiced
1/2
Orange , juiced
2 Tbsp of juice needed

For Assembling the Tacos

1
Red Onion , thinly sliced
1 bunch
Fresh Cilantro , roughly chopped
to taste
Salsa Verde
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Nutrition Per Serving

VIEW ALL
CALORIES
306
FAT
18.9 g
PROTEIN
28.5 g
CARBS
5.4 g

Cooking Instructions

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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) , 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 (1/2 Tbsp) , Dried Oregano (1 tsp) , Salt (1 tsp) , Black Peppercorns (1 tsp) , Ground Coriander (1 tsp) , Vegetable Broth (1/4 cup) , 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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5.0
5 Ratings
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Nutrition Per Serving
Calories
306
% Daily Value*
Fat
18.9 g
24%
Saturated Fat
6.8 g
34%
Trans Fat
--
--
Cholesterol
107.4 mg
36%
Carbohydrates
5.4 g
2%
Fiber
0.1 g
0%
Sugars
4.6 g
--
Protein
28.5 g
57%
Sodium
926.4 mg
40%
Vitamin D
--
--
Calcium
6.8 mg
1%
Iron
1.6 mg
9%
Potassium
13.2 mg
0%
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