Crispy Carnitas Tacos with Strawberry Mango Salsa | Taco Tuesday | Cooking with Payshintz

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs provide a lower-fat option, while pork butt is often less expensive.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola oil is budget-friendly.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and lower in calories, while banana peppers are often less expensive.

strawberries

🥗Healthier: raspberries

💰Cheaper: frozen strawberries

Raspberries are lower in sugar, while frozen strawberries can be more affordable.

Use a pressure cooker pot and add 3 pounds of pork shoulder.

Season with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of five spice, and 1 teaspoon of oregano.

Add 4 cloves of garlic, 2 bay leaves, juice of 1 orange, juice of 1 lime, and 1 small diced onion.

Pour in 1 cup of cola.

Lock the pressure cooker and set it to stew for 2 hours.

While the pork cooks, prepare the strawberry mango salsa by cutting a ripe mango and scoring the cheeks.

In a large bowl, combine the mango, 1/2 pound of strawberries, 1/3 cup of red onion, 1/2 cup of cilantro, and 1/2 teaspoon of salt.

Add the juice of 1 lime to the salsa and mix well.

After 2 hours, shred the pork using two forks and transfer to a bowl.

In a frying pan, heat 1 tablespoon of lard or cooking oil over medium heat.

Add the shredded pork and 1 cup of the cooking juices from the pressure cooker to the pan.

Fry until the pork is brown and crispy, stirring occasionally.

Warm tortillas in a separate pot on low heat and cover to keep warm.

Assemble the tacos by placing crispy pork on tortillas, adding slices of avocado, and topping with the strawberry mango salsa.

Cooking Techniques

Equipment Needed

Spice Level: