The Homesick Texan Cookbook + Carnitas
This recipe combines tender, juicy pork shoulder with vibrant citrus flavors and aromatic spices to create mouthwatering carnitas. Topped with tangy pickled red onions and your favorite taco fixings, these tacos are sure to become a family favorite for any day of the week.
— Constant Cookbook
Ingredients
- 3 lbs boneless pork shoulder, cut into 2 inch cubes
- 1/2 cup Orange Juice
- 1/4 cup Lime Juice
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp kosher salt, plus more to taste
Instructions
- Make the pickled red onions. Whisk the apple cider vinegar, sugar and salt with 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
- Place the pork in a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch.
- Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered.
- Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and season with salt and pepper as needed. Serve as needed or let cool and store in an airtight container for 4 days in the fridge
- To assemble the tacos, warm or char a small tortilla and place a few pieces of carnitas on top. Add a dollop of guacamole, a few pickled red onions, chopped onions, jalapenos and a sprinkle of cilantro. Serve immediately.
Nutrition
- Calories: 253 kcal
- Carbohydrate Content: 8 g
- Protein Content: 39 g
- Fat Content: 6 g
- Saturated Fat Content: 2 g
- Trans Fat Content: 0.03 g
- Cholesterol Content: 102 mg
- Sodium Content: 1053 mg
- Fiber Content: 1 g
- Sugar Content: 5 g
- Unsaturated Fat Content: 4 g
- Serving Size: 1 serving
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