Pork Carnitas Tacos

Pork Carnitas Tacos

For the filling

  • 1 lb. pork butt
  • 1 white onion, diced
  • 1 garlic clove, minced
  • 2 tbs. olive oil
  • ½ cup fresh lime juice
  • 1 tbs. chili powder
  • ½ tsp. cumin
  • 1 tsp. salt
  • 1 tsp. black pepper

For the shell

  • 8-12 corn tortillas, warmed

Suggested toppings (all to taste)

  • SE Grocers shredded jalapeno jack & mild cheddar
  • SE Grocers medium salsa
  • Fresh cilantro, chopped
  • Red onion, sliced
  • Season pork with lime juice, chili pepper, cumin, salt and pepper. Place the pork in a shallow pan and add 4 cups of water. Cover tightly. Cook at 3250F for 3 hours.
  • Heat pan over medium heat.
  • Add olive oil and onions; cook onions until they are translucent, then add garlic and continue cooking until garlic turns a light golden-brown.
  • Then, add pork and juice to pan. Stir to combine with onions and garlic; cook until pork is lightly-browned and shredded and juice is evaporated and thickened.
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