How to Make Pork Carnitas Tacos | Crème de la Crème

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat while pork butt is often less expensive.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas provide more fiber, while flour tortillas are typically cheaper.

Start with a 3-3.5 pound pork butt, cube it, and place it in a large pot.

Trim off any large pieces of fat but leave some fat for flavor.

Juice two oranges directly into the pot.

Add 3-4 garlic cloves, 2 bay leaves, 0.5 teaspoon cumin, and 0.5 teaspoon chili powder to the pot.

Add 2 teaspoons of salt and fill the pot with water until the meat is just peeking out above the water.

Cover the pot and bring to a boil on high heat, then reduce to a simmer for 1.5 to 2 hours.

While the carnitas simmer, prepare the topping by using a double-sized bag of coleslaw.

Slice 3 green onions and add them to a bowl.

Minced one fresh jalapeno and add it to the bowl.

After the carnitas have simmered, squeeze in the juice of one lime into the slaw mixture.

Add about 2 tablespoons of mayo and 2 tablespoons of olive oil to the slaw.

Season the slaw with 0.25 teaspoon granulated garlic, a pinch of cumin seed, and salt and pepper to taste.

Chop a handful of fresh cilantro and mix it into the slaw.

Cover the slaw with saran wrap and refrigerate until ready to serve.

After 1.5 to 2 hours, check the carnitas; they should be tender and caramelized at the bottom.

Assemble the tacos using corn tortillas, adding carnitas and topping with jalapeno slaw and Cholula hot sauce.

Cooking Techniques

Equipment Needed

Spice Level: