Carnitas-Mexican street tacos. Juicy, succulent, bursting with flavor, slow oven roasted pork shoulder adorned with sweet white onion and fresh cilantro. Perfection.
I really don't know what is wrong with me, because up until yesterday, I have never actually made carnitas. Now, I just want to stuff my face in the pan and eat them for the rest of eternity. If there is anything that I can urge you to make, it is this. I don't care if it is Fourth of July, Christmas or Cinco de Mayo, stop what you are doing and make it NOW. Yup, I am yelling at you. This is an order.
Pork shoulder is a great piece of meat to feed a crowd. It is cheap, and if made right, absolutely delicious. This is a great recipe because you put it in your oven a good 4 hours before your company arrives, which gives you plenty of time to clean your toilettes and mop your floors. Things I am always doing 5 minutes before people start knocking! And, if you have a family like mine, where you say dinner served at 5 pm and they don't arrive until 7 pm, you can just turn your oven down and leave it in. It is so juicy that it would withstand a few extra hours at a low temp!
- 4-5 pound bone-in Pork Shoulder (or butt)
- 1 teaspoon sea salt
- 1 tablespoon cumin
- 2 tablespoon ancho chili powder
- 1 tablespoon oregano
- 2 tablespoon fresh chopped garlic
- 1 tablespoon olive oil
- 1 medium sweet white onion
- 1 bunch of cilantro
- Queso Fresco (optional)
- 12-15 corn tortillas
- Pork
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Cut Pork Shoulder into 2 inch chunks.
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I cut around the bone as much as I could, but don't worry too much because it will shred off later. Place in bowl.
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In a large pan, heat oil on medium high.
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Sprinkle salt, cumin, ancho chili powder, oregano and garlic over pork chunks and mix to combine.
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Add pork and pork bone to heated pan and brown for about 5 minutes*.
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* I was not worried about every piece being browned, I just stood over the pan, stirred the meat (all of it) a few times and that was it.
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This can also be done in a dutch oven which can directly be transferred to the oven.
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Transfer the meat to a large baking dish cover with foil.
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Slowly roast at 300 degrees for 4 hours.
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Finely chop onion and cilantro.
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Warm tortillas either on the grill or in the microwave.
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Spoon about 2 tablespoon pork over the tortilla and sprinkle with onion and cilantro.
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Add Queso if desired.
On tomorrow's Menu, Crock Pot Mexican Refried Beans and Mexican Restaurant style rice!
Clare Foley (@clarepfoley)
I LOVE carnitas! Is it really as simple as you just made it seem? Also, I really think I need to plan a visit down to SD so I can sample your food!
The Seaside Baker
YES Clare they are really that simple and sooooo delicious!!! I have already made them two more times since posting! You probably will come down here before I get back up there (the baby is staying)...so come down and we will eat our way through San Diego and my kitchen! You can stay with me!
Brandon @ Kitchen Konfidence
This looks so simple and delicious!! And it looks like you got some good char on those tortillas too 😉
theseasidebaker
Hubby loves char!
kimberly.ann | bake.love.give.
Oh how this post makes me miss San Diego! I think these will be on the menu in the near future! 🙂
theseasidebaker
This is one of the reasons I started to learn how to cook Mexican food. We are planning on leaving California at some point and I never want to be without!
Liz@Virtually Homemade
These look awesome! I love a good street taco. Fun doing the Monday link up with you 🙂
theseasidebaker
You too 🙂
Barbara
Mmmm, carnitas is my favorite in tacos & burritos and you make it so simple. It's also nice to know I'm not the only one who's mopping and cleaning toilets right before company 🙂
theseasidebaker
Thanks Barbara! Yes, this recipe is super simple, just takes a bit of time.
Adam
how many servings did the above recipe make?
Peggy
This was totally delicious and authentic tasting. I did mine in a Dutch Oven. I might only go 3.5 hours next time. Having trouble getting the pot clean!
I omitted the chile powder due to a nightshade sensitivity. I served it with queso fresco, cilantro and a dollop of guac, (just because I can!)
This will be a go-to from now on! It's hard living in Texas but not being able to eat Mexican! This is a happy answer to that problem!