Chipotle Lime Carnitas Tacos
Chipotle Lime Carnitas Tacos
Ingredients
For the Carnitas
- 3 lb Pork shoulder (Boston butt), cut into 2-inch chunks
- 1 Orange, halved
- 1 Lime, halved
- 1/2 White onion, quartered
- 4 Garlic cloves, smashed
- 2 Bay leaves
- 1 tsp Dried oregano
- 1/2 tsp Cumin
- 1 tbsp Salt
- 4 cup Water
For the Chipotle Lime Sauce
- 2 Chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce
- 2 tbsp Lime juice
- 1 tsp Honey
- 1 Garlic clove
- 1/4 tsp Salt
For Serving
- 12 Small corn tortillas
- 1/4 Red onion, thinly sliced
- 1/4 cup Fresh cilantro, chopped
- 4 Lime wedges
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, combine the pork chunks, halved orange, halved lime, quartered white onion, smashed garlic cloves, bay leaves, dried oregano, cumin, and salt. Pour in 4 cups of water, or enough to almost cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours, or until the pork is very tender and easily shreds with a fork.
⏱️ 150 min
- 2
Once the pork is tender, remove it from the liquid and place it on a cutting board. Discard the citrus, onion, garlic, and bay leaves from the pot. Increase the heat to medium-high and reduce the cooking liquid until it has thickened slightly and is flavorful, about 10-15 minutes. While the liquid reduces, shred the pork using two forks. It should be very easy to pull apart.
⏱️ 20 min - 3
Preheat your oven's broiler to high. In a small food processor or blender, combine the chipotle peppers, adobo sauce, lime juice, honey, garlic clove, and salt. Blend until smooth. Add the shredded pork back into the Dutch oven with the reduced cooking liquid and pour the chipotle lime sauce over the pork, tossing to coat evenly. Spread the carnitas in a single layer on a baking sheet and broil for 5-7 minutes, or until the edges are crispy and caramelized. Watch carefully to prevent burning.
⏱️ 10 min•🌡️ 450°F - 4
Warm the corn tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side, until soft and pliable. To assemble the tacos, spoon a generous amount of the crispy chipotle lime carnitas onto each warm tortilla. Garnish with thinly sliced red onion, fresh chopped cilantro, and a squeeze of fresh lime juice from the wedges. Serve immediately and enjoy your delicious tacos!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Lime Carnitas Tacos
Ingredients
For the Carnitas
- 3 lb Pork shoulder (Boston butt), cut into 2-inch chunks
- 1 Orange, halved
- 1 Lime, halved
- 1/2 White onion, quartered
- 4 Garlic cloves, smashed
- 2 Bay leaves
- 1 tsp Dried oregano
- 1/2 tsp Cumin
- 1 tbsp Salt
- 4 cup Water
For the Chipotle Lime Sauce
- 2 Chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce
- 2 tbsp Lime juice
- 1 tsp Honey
- 1 Garlic clove
- 1/4 tsp Salt
For Serving
- 12 Small corn tortillas
- 1/4 Red onion, thinly sliced
- 1/4 cup Fresh cilantro, chopped
- 4 Lime wedges
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, combine the pork chunks, halved orange, halved lime, quartered white onion, smashed garlic cloves, bay leaves, dried oregano, cumin, and salt. Pour in 4 cups of water, or enough to almost cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours, or until the pork is very tender and easily shreds with a fork.
⏱️ 150 min - 2
Once the pork is tender, remove it from the liquid and place it on a cutting board. Discard the citrus, onion, garlic, and bay leaves from the pot. Increase the heat to medium-high and reduce the cooking liquid until it has thickened slightly and is flavorful, about 10-15 minutes. While the liquid reduces, shred the pork using two forks. It should be very easy to pull apart.
⏱️ 20 min - 3
Preheat your oven's broiler to high. In a small food processor or blender, combine the chipotle peppers, adobo sauce, lime juice, honey, garlic clove, and salt. Blend until smooth. Add the shredded pork back into the Dutch oven with the reduced cooking liquid and pour the chipotle lime sauce over the pork, tossing to coat evenly. Spread the carnitas in a single layer on a baking sheet and broil for 5-7 minutes, or until the edges are crispy and caramelized. Watch carefully to prevent burning.
⏱️ 10 min•🌡️ 450°F - 4
Warm the corn tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side, until soft and pliable. To assemble the tacos, spoon a generous amount of the crispy chipotle lime carnitas onto each warm tortilla. Garnish with thinly sliced red onion, fresh chopped cilantro, and a squeeze of fresh lime juice from the wedges. Serve immediately and enjoy your delicious tacos!
⏱️ 5 min