Carnitas Tacos
Tender pork carnitas served in a crispy taco shell with fresh cilantro and a squeeze of lime juice.
Ingredients
- ●1 pound pork shouldercut into large chunks
- ●1/4 cup chow mein noodlescrushed
- ●1 can canned diced tomatoes14.5 ounces
- ●1 tablespoon chinese five spiceor to taste
- ●1 juicy orangejuice only
- ●1 bitter limejuice only
- ●1 teaspoon saltor to taste
- ●1/2 teaspoon pepperor to taste
- ●6-8 corn tortillasfor tacos
- ●1/2 cup shredded cabbageoptional
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
- 3
Add the crushed chow mein noodles, diced tomatoes, Chinese five spice, orange juice, and lime juice to the pot. Stir to combine.
- 4
Cover the pot and transfer it to the preheated oven. Braise the pork for 2 1/2 hours, or until tender and easily shredded with a fork.
- 5
Remove the pot from the oven and let it cool slightly. Shred the pork with two forks and stir to combine with the braising liquid.
- 6
Season the pork with salt and pepper to taste.
- 7
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 8
Assemble the tacos by spooning the pork onto a tortilla, followed by a sprinkle of shredded cabbage if desired.
- 9
Serve immediately and enjoy!
- 10
Note: If using a slow cooker, cook the pork on low for 8-10 hours. Brown the pork in a skillet before adding it to the slow cooker for added flavor.