Mexican · lunch

Pork Carnitas Tacos

Name: Pork Carnitas Tacos
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 7 cups water; 2 pounds Pork butt trimmed, and cut in 2" cubes; 4 cloves garlic, crushed; sea salt and ground pepper to taste; 1 teaspoon olive oil; 1/2 cup orange juice; 1/2 cup milk; 24 Corn Tortillas; Salsa Fresca; Avocado slices; Chopped cilantro; Chopped onion; Limes cut into wedges

“You can never have too many main course recipes, so give Pork Carnitas Tacos a try. Watching your figure? This gluten free recipe has 405 calories, 28g of protein, and 13g of fat per serving. This recipe serves 8 and costs $1.41 per serving. 3 people found this recipe to be tasty and satisfying. It is a budget friendly recipe for fans of Mexican food. This recipe from Foodista requires water, corn tortillas, onion, and limes. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is pretty good. Users who liked this recipe also liked Pork Carnitas Tacos, Pork Carnitas Tacos, and Pork Carnitas Tacos.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Water7 cups
Pork buttand cut in 2" cubes2 lb
Garliccrushed4 cloves
Sea salt and ground pepper8 servings
Olive oil1 tsp
Orange juice½ cup
Milk½ cup
Corn tortillas24
Salsa fresca8 servings
Avocado1 slice
Cilantro8 servings
Onion8 servings
Limes8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 45 min

1
In a large Dutch oven add the pork, garlic, salt and pepper, and water. Bring to a boil, then reduce heat, cover and simmer over medium low for 45 minutes to one hour.
2
Drain well.
3
When cool enough to handle, shred the meat by hand or with the tines of a fork.

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