Taco Tuesday - Carnitas Tacos

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.

Cut the pork shoulder into large chunks.

Season the pork with salt, black pepper, cumin, and oregano.

Heat a large pot over medium-high heat and sear the pork until browned on all sides, about 5-7 minutes.

Add chopped onion, garlic, and bay leaves to the pot.

Pour in the juice of the orange and add the spent orange halves.

Cover the pot and reduce the heat to low, cooking for 2-3 hours until the pork is tender.

Remove the pork from the pot and shred it with two forks.

Increase the heat to medium-high and reduce the cooking liquid until slightly thickened, about 10 minutes.

Return the shredded pork to the pot and stir to coat in the sauce.

Warm the corn tortillas in a dry skillet over medium heat until pliable, about 30 seconds per side.

Assemble the tacos by adding shredded pork to each tortilla.

Top with chopped cilantro, diced radishes, and a squeeze of lime.

Cooking Techniques

Spice Level: