Pork Carnitas Tacos with Guacamole
Pork Carnitas Tacos with Guacamole
Ingredients
For the Pork Carnitas
- 3 pounds pork shoulder, cut into 2-inch chunks
- 2 cups water
- 1 whole orange, halved
- 1/2 whole onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaf
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
For the Guacamole
- 3 whole avocado, ripe, pitted and diced
- 1/2 whole lime, juiced
- 1/4 cup red onion, finely diced
- 2 tablespoons cilantro, chopped
- 1/2 whole jalapeno, seeded and minced (optional)
- 1/4 teaspoon kosher salt, or to taste
For Serving
- 8 corn tortillas
- 4 lime wedges
- as needed chopped cilantro
- as needed diced white onion
- as needed salsa verde
Instructions
- 1
Place the pork shoulder chunks in a large Dutch oven or heavy-bottomed pot. Add water, halved orange, quartered onion, smashed garlic cloves, bay leaves, kosher salt, and black peppercorns.
⏱️ 5 min
- 2
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the pork is very tender and easily shreds with a fork. Skim off any impurities that rise to the surface during the first hour of simmering.
⏱️ 180 min
- 3
Remove the pork from the pot using a slotted spoon, reserving the cooking liquid. Discard the orange, onion, and bay leaves. Shred the pork using two forks.
⏱️ 10 min
- 4
Heat a large skillet or cast-iron pan over medium-high heat. Add a generous amount of the reserved cooking liquid (about 1/2 cup) and the shredded pork. Cook, stirring occasionally, until the pork is browned and crispy in spots (about 5-8 minutes). Add more liquid if the pan becomes too dry.
⏱️ 10 min•🌡️ 375
- 5
While the pork is crisping, prepare the guacamole. In a medium bowl, gently mash the diced avocado with the lime juice, finely diced red onion, chopped cilantro, minced jalapeno (if using), and salt. Stir to combine.
⏱️ 5 min
- 6
Warm the corn tortillas in a dry skillet or directly over a low gas flame until pliable.
⏱️ 5 min
- 7
Assemble the tacos by filling the warm tortillas with the crispy carnitas. Top with guacamole, chopped cilantro, diced white onion, and a drizzle of salsa verde.
⏱️ 5 min
- 8
Serve immediately with lime wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Carnitas Tacos with Guacamole
Ingredients
For the Pork Carnitas
- 3 pounds pork shoulder, cut into 2-inch chunks
- 2 cups water
- 1 whole orange, halved
- 1/2 whole onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaf
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
For the Guacamole
- 3 whole avocado, ripe, pitted and diced
- 1/2 whole lime, juiced
- 1/4 cup red onion, finely diced
- 2 tablespoons cilantro, chopped
- 1/2 whole jalapeno, seeded and minced (optional)
- 1/4 teaspoon kosher salt, or to taste
For Serving
- 8 corn tortillas
- 4 lime wedges
- as needed chopped cilantro
- as needed diced white onion
- as needed salsa verde
Instructions
- 1
Place the pork shoulder chunks in a large Dutch oven or heavy-bottomed pot. Add water, halved orange, quartered onion, smashed garlic cloves, bay leaves, kosher salt, and black peppercorns.
⏱️ 5 min - 2
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the pork is very tender and easily shreds with a fork. Skim off any impurities that rise to the surface during the first hour of simmering.
⏱️ 180 min - 3
Remove the pork from the pot using a slotted spoon, reserving the cooking liquid. Discard the orange, onion, and bay leaves. Shred the pork using two forks.
⏱️ 10 min - 4
Heat a large skillet or cast-iron pan over medium-high heat. Add a generous amount of the reserved cooking liquid (about 1/2 cup) and the shredded pork. Cook, stirring occasionally, until the pork is browned and crispy in spots (about 5-8 minutes). Add more liquid if the pan becomes too dry.
⏱️ 10 min•🌡️ 375 - 5
While the pork is crisping, prepare the guacamole. In a medium bowl, gently mash the diced avocado with the lime juice, finely diced red onion, chopped cilantro, minced jalapeno (if using), and salt. Stir to combine.
⏱️ 5 min - 6
Warm the corn tortillas in a dry skillet or directly over a low gas flame until pliable.
⏱️ 5 min - 7
Assemble the tacos by filling the warm tortillas with the crispy carnitas. Top with guacamole, chopped cilantro, diced white onion, and a drizzle of salsa verde.
⏱️ 5 min - 8
Serve immediately with lime wedges on the side.
⏱️ 2 min