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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