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PORK CARNITAS TACOS


Pork Carnitas Tacos Real Northwest Living

INGREDIENTS:


3-4 lbs. pork shoulder

2 tbsp. olive oil

1 large onion, quartered

3 cloves of garlic

2 large navel oranges

1 lime

1 cup chicken broth

1 tbsp. chili powder

1 tsp. cumin

1 tsp. oregano

1 bay leaf

salt and pepper to taste

3-4 lbs. pork shoulder

2 tbsp. olive oil

1 large onion, quartered

3 cloves of garlic

2 large navel oranges

1 lime

1 cup chicken broth

1 tbsp. chili powder

1 tsp. cumin

1 tsp. oregano

1 bay leaf

salt and pepper to taste


TOPPINGS:


Chopped onions

Avocado

Cilantro

Lime

Shredded cabbage


METHOD:


1. Cut the pork shoulder into large chunks (about 3 in.). Season with salt and pepper. Heat a large pan and add olive oil. Brown the pork in small batches.


2. Using a vegetable peeler, peel 4 to 5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.


3. Place pork, citrus juices, peels and spices in a slow cooker with chicken broth and onion.


4. Cook on high for 4 to 5 hours or low for 8 hours, until the pork is fork tender. Discard bay leaf.


5. Turn the oven on to broil. Pull the pork into large chunks and place in a single layer on a large cooking sheet. Spoon a little bit of juice on top. Broil 4 to 5 minutes or until crisp. Stir and add a little bit more broth. Broil an additional 5 minutes.


6. Spoon juices from the slow cooker over the pork.


7. Serve in corn tortillas with your favorite toppings.


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