Carnitas Tacos With Pickled Red Onion

20m
Prep Time
6 1/2h
Cook Time
6h 20m
Ready In


"I love these pork tacos. If you can't find the achiote paste in your Mexican market, you can grind annatto seeds and mix with vinegar, salt, cumin, and cayenne to suit your taste. This is a slow cooked meat, so prepare for your house to smell wonderful for a while! #recipe28527"

Original is 6 servings

Nutritional

  • Serving Size: 1 (277.4 g)
  • Calories 401.2
  • Total Fat - 16.1 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 70.4 mg
  • Sodium - 1578.7 mg
  • Total Carbohydrate - 35.2 g
  • Dietary Fiber - 4.7 g
  • Sugars - 5 g
  • Protein - 30.3 g
  • Calcium - 81.8 mg
  • Iron - 2 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 250 degrees.

Step 2

Heat a large cast iron skillet over medium heat. Add the garlic to the pan; cook 8 minutes or until the skins are well charred, turning occasionally. Remove cloves from the pan; cool 5 minutes and discard the skins.

Step 3

Combine the garlic, orange rind, orange juice, achiote paste, and 2 teaspoons oil in a mini food processor. Process until smooth.

Step 4

Sprinkle 1 teaspoon salt over the pork. Brush the achiote mixture evenly over the pork. Place the pork in a medium Dutch oven and cover. Bake at 250 degrees for 6 hours. Remove from the oven and let rest for 30 minutes.

Step 5

While the pork cooks, place the onion in a medium bowl. Combine 1/2 cup water, vinegar, agave, and remaining 3/4 teaspoons salt in a saucepan over medium-high heat. Bring to a boil, stirring until the salt dissolves.

Step 6

Pour the mixture over the onions; stir. Cover the bowl with plastic wrap; cool to room temperature, rearranging as needed to keep the onion submerged. Refrigerate for at least 1 hour.

Step 7

Place the pork on a cutting board; shred with 2 forks. Discard the fat.

Step 8

Heat a large cast iron skillet over medium high heat. Add 2 tablespoons oil to the pan; swirl to coat. Add 1 cup shredded pork to the pan in an even layer; cook 3 minutes or until a crust develops, turning once. Place the crisped pork on a platter. Repeat the procedure with the remaining shredded pork.

Step 9

Place 2 warm tortillas on each of 6 plates. Top each tortilla with 1 1/2 ounces crisped pork, 1 tablespoon tomatillo salsa, and 1 tablespoon pickled red onion.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for boneless pork shoulder with a good fat to meat ratio for the best carnitas.
  • If you can't find achiote paste, you can substitute annatto seeds and mix with vinegar, salt, cumin, and cayenne to suit your taste.

  • Substitute ground cumin for the achiote paste - This substitution will allow for more control over the flavor of the tacos, as cumin can be adjusted to suit personal tastes. It will also make the recipe easier to prepare, as ground cumin is much more widely available than achiote paste.
  • Substitute vegetable oil for the canola oil - This substitution will make the tacos vegan-friendly, as vegetable oil is plant-based. It will also make the recipe more accessible to a wider range of people, as vegetable oil is much more widely available than canola oil.

Carnitas Burrito Bowl Combine 1/2 cup cooked rice, 1/2 cup black beans, 1/2 cup shredded pork, 1/4 cup tomatillo salsa, and 1/4 cup pickled red onion in a bowl. Top with fresh cilantro and a dollop of sour cream.



Mexican Street Corn: Sweet and spicy Mexican street corn is the perfect accompaniment to carnitas tacos. The creamy mayo and cheese topping, combined with a hint of chili powder and cilantro, adds a delicious flavor to the tacos and helps to balance the flavors.


Pico de Gallo: Pico de gallo is a fresh salsa made with tomatoes, onions, cilantro, and jalapeños, and is a great accompaniment to Mexican street corn tacos. The fresh and zesty flavors of the pico de gallo help to brighten up the tacos and provide a delicious contrast to the creamy mayo and cheese topping.




FAQ

Q: What type of pork is best for carnitas tacos?

A: Boneless pork shoulder is the best cut for carnitas tacos. It is a slow cooked meat with great flavor, and when shredded it has a perfect texture for tacos.



Q: What ingredients are needed for carnitas tacos?

A: Carnitas tacos typically include pork, onion, garlic, bay leaves, cumin, oregano, chili powder, orange juice, lime juice, and salt. You can also add additional ingredients such as cilantro, jalapenos, and other spices.

1 Reviews

Daily Inspiration

Made the pork carnitas for our Memorial Day dinner. Not sure if it is my oven cooking too hot, but my meat was done in less time. We loved the flavor that the orange added to the meat. We especially enjoyed the pickled red onion as well. Served the pork along with guacamole, southwest slaw, and tomatillo salsa and pico de gallo.

4.0

(29 May 2018)

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Fun facts:

The pork shoulder used in Carnitas Tacos is a nod to Mexican cuisine and its historical roots. The shoulder of the pig was used in Mexico as early as the 16th century and has been a staple in Mexican cooking ever since.

Carnitas Tacos were made famous by the late celebrity chef and restaurateur, Rick Bayless. He popularized the dish in the United States, and it has since become a favorite in Mexican restaurants throughout the country.