Pork Carnitas Tacos


7 cups water
2 pounds Pork butt trimmed, and cut in 2" cubes
4 cloves garlic, crushed
sea salt and ground pepper to taste
1 teaspoon olive oil
1/2 cup orange juice
1/2 cup milk
Avocado slices
Chopped cilantro
Chopped onion
Limes cut into wedges


In a large Dutch oven add the pork, garlic, salt and pepper, and water. Bring to a boil, then reduce heat, cover and simmer over medium low for 45 minutes to one hour. Drain well.
When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer back to Dutch oven and heat the olive oil. Add the orange juice and milk and cook until liquid has evaporated and pork has browned; stirring occasionally. Season with salt and pepper to taste.
Chop onions and cilantro, and slice avocado and limes. Place each in small individual bowls for serving.
Heat tortillas in a dry frying pan and keep warm.
For each taco, stack 2 tortillas and layer with warm carnitas, chopped cilantro, onion and avocado slices and give it a good squeeze of lemon juice.




Shannon Duncan's picture

This recipe was really easy to make and amazing. I was a little freaked out add the milk and orange juice, but it really made the dish. The pork was tender, tangy and creamy.


Carnitas, or "little meats" in Spanish, is a type of roasted or braised pork common in Mexican cuisine, often in simple dishes like tacos.

Instead of braising in orange juice and milk it is also delicious to do so in a red salsa. Salsa verde (green salsa) is also a nice addition when assembling the tacos.


8.0 servings


Thursday, February 11, 2010 - 10:34am


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