Carnitas Tacos
- 20m Prep Time
- 7h Cook Time
- 7h Ready In
Slow-cooked pork shoulder seasoned with cumin and lime, shredded and served in warm tortillas with fresh toppings. A versatile and flavorful taco filling.
Ingredients
- 14.8 ml canola oil
- 1.81 kg boneless pork shoulder trimmed, cut into 3 pieces
- 29.6 ml ground cumin
- 4.93 ml salt
- 1 large white onion chopped
- 3 poblano chiles seeded and chopped
- 2 serrano chiles sliced
- 4 clove garlic crushed with press
- 118 ml chicken broth or water
- 59.1 ml fresh lime juice
- 24 small tortillas warmed
- Cilantro
- sliced scallions
- sliced radishes
- salsa
- lime wedges
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 428 mg
- Iron: 8.17 mg
- Magnesium: 91.5 mg
- Phosphorus: 879 mg
- Potassium: 1171 mg
- Zinc: 7.44 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml canola oil
- 29.6 ml ground cumin
- 4.93 ml salt
- 118 ml chicken broth or water
- 59.1 ml fresh lime juice
- Cilantro
- sliced scallions
- sliced radishes
- salsa
- lime wedges
Prepare
- 1.81 kg boneless pork shoulder, trimmed, cut into 3 pieces
- Chop 1 large white onion
- 3 poblano chiles, seeded and chopped
- Slice 2 serrano chiles
- 4 clove garlic, crushed with press
- 24 small tortillas, warmed
Let's Cook
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Step 1.
Heat canola oil in a large skillet over medium-high heat until shimmering. Season the pork pieces all over with ground cumin and salt. Add pork to the skillet and cook for 5 minutes, turning once halfway, until browned on two sides. Transfer the browned pork to a slow-cooker bowl.
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Step 2.
To the same skillet, add the chopped onion, chopped poblano chiles, sliced serrano chiles, and crushed garlic. Cook for 2 minutes, stirring often, until the vegetables begin to soften. Transfer the cooked vegetables to the slow-cooker bowl with the pork. Add chicken broth and fresh lime juice. Cover the slow cooker and cook on Low for 7 hours, until the pork is very tender and easily shreds.
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Step 3.
Once the pork is cooked, transfer it to a cutting board. Using two forks, shred the pork into bite-size pieces, discarding any visible fat. Serve the shredded pork with warm tortillas and desired fixings such as cilantro, sliced scallions, sliced radishes, salsa, and lime wedges.