Taquitos de Carnitas Recipe|Stovetop| No Milk|No Sugar| Pork Carnitas for Tacos, Moist & Delicious!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

guacamole

🥗Healthier: avocado mash

💰Cheaper: avocado

Avocado mash is a simpler alternative that still provides flavor.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more budget-friendly.

Cut the pork shoulder into 1 to 2 inch pieces.

Place the fat in a heavy-duty cast iron pot to render out the oil and fat.

Add the other pieces of pork on top of the fat and do not touch for about 30 minutes.

After 30 minutes, turn the meat to get a nice crispy texture and add salt evenly over the meat.

Toss in bay leaves and add lard to cover the meat, then leave it to cook.

Cook the meat for about three hours, turning it every hour.

Prepare pico de gallo by combining one large clove of garlic, three roma tomatoes, and a quarter of a red onion in a measuring cup.

Chop the jalapeño and set aside.

After two hours of cooking, add garlic, orange peels, and juice to the carnitas.

Check the meat after three hours; it should be falling apart and tender.

Heat the tortillas on the griddle until slightly browned.

Assemble the taquitos by placing carnitas on the tortillas and topping with pico de gallo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary