Life without guacamole just isn't worth living!! Which is why I'm always on the prowl for fun ways to incorporate one of my favorite condiments! And today it's all about these Carnitas Tacos topped with guac!
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I can't even remember the first time I made carnitas tacos. It had to be years ago when I was in culinary school and just starting to emerge from my picky eater status. (20 some odd years of not really eating fish, meat, mushrooms etc... so if I can get over it, there's hope for everyone else!) Since then, I can't get enough.
These melt in your mouth carnitas are to die for. And when you put them in a warmed flour or corn tortilla and top it off with some guacamole and a sprinkle of pickled onions, well, things look just about perfect!
Ingredients:
For the Carnitas
- Boneless Pork Shoulder
- Fresh Orange Juice
- Fresh Lime Juice
- Chipotle Salsa
- Kosher Salt
Toppings
- Small Corn or Flour Tortillas
- White Onions
- Lime
- Guacamole
- Fresh Cilantro
- Sliced Jalapeños
- Pickled Red Onions
How to make Carnitas Tacos
Prep the pickled red onions in a small bowl.
Next get started on the pork. In a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat and bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch. Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered.
Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and season with salt and pepper as needed. Serve as needed or let cool and store in an airtight container for 4 days in the fridge
Assemble your tacos with all of your favorite toppings. I love guacamole, pickled red onions, chopped onions, jalapeños, and a sprinkle of cilantro.
Variations and Substitutions
These carnitas are to die for when you put them in a warmed flour or corn tortilla, but they would also be delicious in a burrito bowl, on top of nachos, or even a pizza.
Tips & Tricks
These Carnitas Tacos are made on the stovetop. If you're using a slow cooker, cook the pork shoulder on low for 6-8 hours or high for 4-5 hours. It’s important to use a meat thermometer to make sure your pork shoulder reaches an internal temperature of 170°F.
FAQ's
What kind of meat is carnitas?
Boneless pork shoulder.
What is difference between pulled pork and carnitas?
Pulled pork and carnitas are both cooked slowly for several hours; however, carnitas are finished by rendering the fat out of the meat until parts of the pork are caramelized and golden brown.
What is carnitas vs barbacoa?
Traditionally carnitas are made with pork whereas barbacoa is made with beef.
What to make with your carnitas leftovers
Burrito Bowl - My all time fav Carnitas Burrito Bowl! All of the toppings plus yummy rice!
Skillet Nachos - These mini skillets are composed of layers of homemade tortilla chips, carnitas, some shredded cheese, a bit of queso for good measure, and salsa.
Pizza - This pizza is a game changer.
Tools Used to Make This
What you’ll need:
Carnitas Tacos
Ingredients
- 3 pounds boneless pork shoulder cut into 2 inch cubes
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- 10 oz chipotle salsa
- 1 teaspoon kosher salt plus more to taste
- Small corn and flour tortillas
Toppings
- Diced white onions
- Lime wedges
- Guacamole
- Fresh Cilantro
- Sliced Jalapenos
For the Pickled Red Onions
- 1 cup apple cider vinegar
- 1 tablespoon sugar
- 1 ½ teaspoons kosher salt
- 1 red onion thinly sliced
Instructions
- Make the pickled red onions. Whisk the apple cider vinegar, sugar and salt with 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
- Place the pork in a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch.
- Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered.
- Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and season with salt and pepper as needed. Serve as needed or let cool and store in an airtight container for 4 days in the fridge
- To assemble the tacos, warm or char a small tortilla and place a few pieces of carnitas on top. Add a dollop of guacamole, a few pickled red onions, chopped onions, jalapenos and a sprinkle of cilantro. Serve immediately.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What's Gaby Cooking
The BEST carnitas I’ve ever had!
Absolutely delicious! Such an effortless meal that I will make again and again!
This recipe is so yummy. My husband and I both loved it and left overs. The pickled onions and the other toppings are delicious. I will make this recipe over and over. Again thank you Gaby!
Made this last night. So good and easy. Don't skip the pickled onions.
Omg thank you for cooking live tonight! I can’t wait to make these!!
Yum! Great flavor