This is going to become your new go-to on taco night. Pork shoulder becomes meltingly tender as it slow-cooks in the chile- and garlic-infused citrus sauce. Searing the pork in a skillet for just a minute adds a depth of flavor you don't otherwise get in a slow cooker. Mildly spicy ancho chile (dried poblano peppers) adds authentic chile flavor to the sauce. Look for dried chiles in the produce or bulk spice department in large supermarkets. To serve taco truck–style, tuck the carnitas into warm corn tortillas and keep the toppings simple with diced white onion, cilantro, and a squeeze of lime. Pair with slaw on the side.
1 3/4 pounds boneless pork shoulder, trimmed
1 tablespoon dark brown sugar
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1/4 cup fresh lime juice, divided
1/4 cup fresh orange juice, divided
2 cups hot water
1 dried ancho chile
4 garlic cloves, smashed
1 white onion, sliced (about 1 1/2 cups)
1 bay leaf
1 cinnamon stick
2 oregano sprigs
1 tablespoon canola oil
12 (6-in.) corn tortillas, warmed
6 tablespoons chopped white onion
Cilantro sprigs (optional)
Lime wedges (optional)
Added sugars 2g
Calcium 7% DV
Potassium 18% DV
How to Make It
Cut pork into 3-inch pieces, and place in a large ziplock bag. Sprinkle with brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add 2 tablespoons lime juice and 2 tablespoons orange juice to bag, and seal, removing as much air as possible. Refrigerate 8 to 24 hours.
Place 2 cups hot water and dried ancho chile in a bowl, and let stand 10 minutes. Drain, reserving 1/4 cup soaking liquid. Transfer pork to a 5- to 6-quart slow cooker, and discard marinade. Add garlic, sliced onion, bay leaf, cinnamon stick, oregano, ancho chile, reserved 1/4 cup soaking liquid, remaining 2 tablespoons lime juice, and remaining 2 tablespoons orange juice. Cover and cook on low until meat is very tender, 7 to 8 hours.
Remove pork to a bowl, and pour cooking liquid through a fine wire-mesh strainer into a separate bowl. Discard solids. Heat canola oil in a large cast-iron skillet over medium-high. Add pork, and sear 1 minute without stirring. Return pork to bowl. Add 1/2 cup cooking liquid to skillet. Use a wooden spoon to scrape up any bits of pork stuck to bottom of skillet. Pour over pork; add remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Shred pork. Divide pork evenly among tortillas; top each with 1 1/2 teaspoons chopped onion. Serve with cilantro and lime wedges, if desired.
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