Carnitas Recipe
Slow-cooked pork, cilantro, red onions and roasted molcajete salsa. Served in corn tortillas.
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Ingredients
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Pork Carnitas
Roasted Molcajete Salsa
Tacos
Method
Pork Carnitas Preparation
- 1
Prepare the Pork
Cut the pork shoulder into large chunks (about 3-4 inches).
- 2
Season the Pork
In a large bowl, combine orange juice, lime juice, minced garlic, cumin, oregano, salt, black pepper, and bay leaves. Add the pork chunks and toss to coat well.
- 3
Slow Cook the Pork
Place the seasoned pork in a slow cooker. Cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
- 4
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard any excess fat and the bay leaves.
Roasted Molcajete Salsa Preparation
- 5
Roast the Veggies
Preheat your oven to 450°F (230°C). Place tomatoes, jalapeño, and garlic cloves on a baking sheet and roast for about 20 minutes, turning occasionally, until charred.
- 6
Blend the Salsa
Allow the roasted vegetables to cool slightly, then transfer them to a blender. Add cilantro, lime juice, and salt. Blend until you reach your desired salsa consistency.
Taco Assembly
- 7
Prepare the Tacos
Warm corn tortillas in a skillet over medium heat for about 30 seconds on each side until pliable.
- 8
- 9
Serve
Serve the tacos with a side of the roasted molcajete salsa for dipping or drizzling on top.
