Carnitas Tacos with Avocado Crema
Trader Joe'sCarnitas Tacos with Avocado Crema
Ingredients
For the Carnitas
- 2 pounds pork shoulder, cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons lard or vegetable oil
- 1/2 onion, quartered
- 4 garlic cloves, smashed
- 1/2 orange, juiced and rind added
- 1/2 lime, juiced
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 cups water or chicken broth
For the Avocado Crema
- 1 avocado, ripe
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon kosher salt
- 2 tablespoons water, as needed, to thin
For Serving
- 12 corn tortillas
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels. Season generously with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min
- 2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons lard or vegetable oil over medium-high heat. Add pork in batches and sear until browned on all sides, about 3-4 minutes per side. Remove pork and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the 1/2 quartered onion and 4 smashed garlic cloves to the pot. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 4
Return pork to the pot. Add the juice from 1/2 orange, the orange rind, juice from 1/2 lime, 2 bay leaves, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, and 2 cups water or chicken broth. Bring to a simmer.
⏱️ 2 min
- 5
Cover the pot and reduce heat to low. Simmer for 1 hour 15 minutes, or until the pork is very tender and easily shreds with a fork.
⏱️ 75 min
- 6
Remove pork from the pot and shred it into bite-sized pieces using two forks. Discard bay leaves and orange rind. Increase heat to medium-high. Let the remaining liquid reduce slightly. Add the shredded pork back to the pot with a little of the cooking liquid. Cook, stirring occasionally, until the liquid evaporates and the pork begins to crisp and brown in its own rendered fat, about 10-15 minutes.
⏱️ 15 min - 7
While carnitas are crisping, combine 1 ripe avocado, 1/2 cup sour cream, 2 tablespoons lime juice, 1/4 cup chopped fresh cilantro, and 1/4 teaspoon kosher salt in a blender or food processor. Blend until smooth. Add 2 tablespoons water, or more as needed, to reach a creamy, pourable consistency.
⏱️ 5 min
- 8
Warm the 12 corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min
- 9
Fill each warm tortilla with a generous portion of crispy carnitas. Drizzle with avocado crema. Garnish with 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and a squeeze of fresh lime from the 4 lime wedges. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sCarnitas Tacos with Avocado Crema
Ingredients
For the Carnitas
- 2 pounds pork shoulder, cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons lard or vegetable oil
- 1/2 onion, quartered
- 4 garlic cloves, smashed
- 1/2 orange, juiced and rind added
- 1/2 lime, juiced
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 cups water or chicken broth
For the Avocado Crema
- 1 avocado, ripe
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon kosher salt
- 2 tablespoons water, as needed, to thin
For Serving
- 12 corn tortillas
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels. Season generously with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min - 2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons lard or vegetable oil over medium-high heat. Add pork in batches and sear until browned on all sides, about 3-4 minutes per side. Remove pork and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the 1/2 quartered onion and 4 smashed garlic cloves to the pot. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 4
Return pork to the pot. Add the juice from 1/2 orange, the orange rind, juice from 1/2 lime, 2 bay leaves, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, and 2 cups water or chicken broth. Bring to a simmer.
⏱️ 2 min - 5
Cover the pot and reduce heat to low. Simmer for 1 hour 15 minutes, or until the pork is very tender and easily shreds with a fork.
⏱️ 75 min - 6
Remove pork from the pot and shred it into bite-sized pieces using two forks. Discard bay leaves and orange rind. Increase heat to medium-high. Let the remaining liquid reduce slightly. Add the shredded pork back to the pot with a little of the cooking liquid. Cook, stirring occasionally, until the liquid evaporates and the pork begins to crisp and brown in its own rendered fat, about 10-15 minutes.
⏱️ 15 min - 7
While carnitas are crisping, combine 1 ripe avocado, 1/2 cup sour cream, 2 tablespoons lime juice, 1/4 cup chopped fresh cilantro, and 1/4 teaspoon kosher salt in a blender or food processor. Blend until smooth. Add 2 tablespoons water, or more as needed, to reach a creamy, pourable consistency.
⏱️ 5 min - 8
Warm the 12 corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min - 9
Fill each warm tortilla with a generous portion of crispy carnitas. Drizzle with avocado crema. Garnish with 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and a squeeze of fresh lime from the 4 lime wedges. Serve immediately.
⏱️ 5 min