Pork Carnitas Street Tacos Recipes

PORK CARNITAS TACOS

Pork Carnitas Tacos image

Provided by Food Network Kitchen

Time 3h10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

5 sprigs thyme
3 pounds boneless pork butt (fat cap intact), cut into 2-inch chunks
5 cloves garlic
2 bay leaves
1/2 cup vegetable oil
Juice of 2 limes
Juice of 1 orange
Kosher salt
Corn tortillas, warmed, and assorted toppings, for serving

Steps:

Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour.
Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes. Serve in tortillas with assorted toppings.
Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool.

ZESTY CARNITAS TACOS

Zesty Carnitas Tacos image

Lime juice in the crema give these tacos a good zing!

Provided by Doug

Categories World Cuisine Recipes Latin American Mexican

Time 4h30m

Yield 8

Number Of Ingredients 15

Ingredients

1 (2 pound) boneless pork shoulder roast
½ cup chopped onion
⅓ cup orange juice
1 tablespoon cumin
1 ½ teaspoons kosher salt
1 teaspoon dried oregano, crushed
¼ teaspoon cayenne pepper
1 lime, zested and juiced
2 (5.3 ounce) containers plain fat-free Greek yogurt
½ teaspoon kosher salt
1 pinch chili powder
16 (6 inch) soft yellow corn tortillas
4 leaves green cabbage, shredded
1 cup very thinly sliced red onion
1 cup pico de gallo

Steps:

Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 32.5 g, Cholesterol 52.6 mg, Fat 16 g, Fiber 5.1 g, Protein 17.9 g, SaturatedFat 6 g, Sodium 761.4 mg, Sugar 5.5 g

PORK CARNITAS TACOS

Pork Carnitas Tacos image

These carnitas tacos get loads of flavor from tender braised pork shoulder that gets a simple topping of diced white onion, fresh cilantro, and a squeeze of lime juice. Feel free to top it all off with our Simple Guacamole for a bit of creamy texture.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h15m

Yield Makes 12 tacos

Number Of Ingredients 7

Ingredients

2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
Coarse salt and ground pepper
12 corn tortillas, warmed or lightly toasted
1 small white onion, diced small
1/2 cup packed fresh cilantro leaves
Guacamole, optional
Lime wedges, for serving

Steps:

In a large cast-iron or heavy straight-sided skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high. Cook, turning pieces occasionally, until water evaporates, about 45 minutes. Season with salt and pepper and continue to cook, turning pieces frequently, until crisp and browned on all sides, about 12 minutes. Serve carnitas with tortillas, onion, cilantro, guacamole (if desired), and lime wedges.

Nutrition Facts : Calories 522 g, Fat 19 g, Fiber 6 g, Protein 50 g

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