Carnitas Tacos Recipe
house-smoked carnitas, corn tortillas, lime crema, salsa, cilantro, cotija, tortilla chips, white queso
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Ingredients
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Carnitas
Lime Crema
Tacos Assembly
Method
Preparing the Carnitas
- 1
Step 1: Smoke the Pork
Preheat your smoker to 225°F (107°C). Rub the pork shoulder with salt, black pepper, cumin, and oregano. Place garlic cloves and onion in the smoker. Add pork shoulder and smoke for about 6-8 hours, or until the internal temperature reaches 190°F (88°C).
- 2
Step 2: Cook the Carnitas
Once smoked, shred the pork into chunks. In a large pot, combine the shredded pork, orange juice, lime juice, bay leaves, and enough water to cover the meat. Bring to a simmer and cook for about 1-2 hours until the liquid is reduced and the meat is tender.
Making the Lime Crema
- 3
Step 3: Prepare Lime Crema
In a bowl, mix together the sour cream, lime juice, and salt. Adjust seasoning to taste and set aside in the refrigerator until ready to serve.
Assembling the Tacos
- 4
Step 4: Warm Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 5
Step 5: Assemble Tacos
Place a generous portion of the shredded carnitas in the center of each warm tortilla. Top with lime crema, salsa, fresh cilantro, and cotija cheese. Serve with tortilla chips and white queso on the side.
