Get ready to transform your kitchen into a flavor explosion with these incredible Loaded Carnitas Tacos! Imagine tender, slow-cooked pork that's crispy on the outside, meltingly soft on the inside, paired with a creamy, tangy avocado tomatillo salsa that will make your taste buds dance. This isn't just a recipe; it's a culinary journey that brings the vibrant streets of Mexico right to your dining table, promising an unforgettable meal that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Pork shoulder
- Salt
- Pepper
- Cumin
- Garlic powder
- Onion powder
- Avocados
- Tomatillos
- Cilantro
- Lime juice
- Tortillas
- Onions
- Cilantro for garnish
Instructions
- Prepare the pork shoulder by trimming excess fat and cutting into large 2-3 inch chunks. Pat meat dry with paper towels.
- Create a spice rub by mixing salt, black pepper, cumin, garlic powder, and onion powder. Generously coat each pork chunk with the spice mixture.
- Place seasoned pork chunks in a large Dutch oven or heavy-bottomed pot. Add enough water to cover meat halfway.
- Cook pork on low heat, uncovered, for approximately 4 hours. Periodically stir and turn meat to ensure even cooking and prevent sticking.
- While pork is cooking, prepare the avocado tomatillo salsa. Roast tomatillos in a dry skillet until slightly charred and softened.
- In a blender, combine roasted tomatillos, ripe avocados, fresh cilantro, lime juice, salt, and pepper. Blend until smooth and creamy.
- When pork is tender and easily falls apart, increase heat to medium-high to crisp the exterior, stirring frequently.
- Warm corn tortillas on a griddle or skillet until slightly charred and pliable.
- Shred the carnitas meat using two forks, ensuring a mix of tender and crispy pieces.
- Assemble tacos by placing shredded carnitas in tortillas, topping with avocado tomatillo salsa, diced fresh onions, and additional cilantro.
- Serve immediately with extra lime wedges and salsa on the side.
Tips
- Choose the right cut: Use a well-marbled pork shoulder (also called pork butt) for maximum flavor and tenderness.
- Pat the meat dry before seasoning to ensure a perfect spice rub adhesion and better browning.
- Low and slow is the key - cooking the pork at a low temperature for several hours breaks down tough connective tissues, creating melt-in-your-mouth meat.
- Don't skip the final high-heat crisping step - this creates those delicious, slightly crispy edges that make carnitas legendary.
- For the salsa, roast tomatillos until they're slightly charred to develop a deeper, smokier flavor profile.
- Use fresh, warm corn tortillas and avoid overloading them - balance is crucial for the perfect taco experience.
- Serve immediately to enjoy the contrast between the hot, crispy meat and the cool, creamy salsa.
Nutrition Facts
Calories: 544kcal
Carbohydrates: 36g
Protein: 28g
Fat: 32g
Saturated Fat: 9g
Cholesterol: 75mg
