These Pork Carnitas Tacos with Homemade Sauce bring Mexican flavors to any meal with tender, slow-cooked pork and a rich, flavorful sauce. The secret lies in marinating and slow-cooking the meat, resulting in juicy bites perfect for warm tortillas. A tangy, spicy sauce complements the savory pork, offering a taste that will be enjoyed at any gathering. These tacos combine traditional techniques with fresh ingredients, making every bite memorable.

Ingredients

• 2 lbs pork shoulder, trimmed of excess fat and cut into chunks
• 1 whole orange, juiced and zested
• 1 whole lime, juiced
• 1 whole onion, chopped
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• salt
• black pepper
• 1 cup chicken broth
• 1/4 cup vegetable oil
• 1/4 cup fresh cilantro, chopped
• 1 whole avocado, sliced
• 12 whole corn tortillas, warmed

Instructions

1. In a large bowl, combine the pork chunks, orange juice, lime juice, onion, garlic, cumin, oregano, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix well to coat the pork evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat the oven to 325°F (163°C).
3. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the marinated pork and sear until browned on all sides.
4. Add the chicken broth and bring to a simmer. Cover the Dutch oven and transfer it to the preheated oven. Cook for 2-3 hours, or until the pork is tender and easily shredded with a fork.
5. Remove the pork from the oven and shred using two forks. Return the shredded pork to the Dutch oven and cook on the stovetop over medium heat until the liquid evaporates and the meat becomes crispy.
6. Fill each warmed tortilla with a portion of the crispy pork carnitas. Top with fresh cilantro and sliced avocado.

Keywords: Tacos, Carnitas, Pork, Homemade Sauce, Mexican

Spice Rack: Cumin, Oregano, Smoked Paprika

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