Carnitas Tacos

This is a classic for sure and one of our customer’s favorites at Johnny Sánchez. Great for parties and holiday gatherings as it is a very communal dish. I grew up cooking and eating this with my family, and I hope I can pass the tradition on to you and your loved ones.

Servings: 6

INGREDIENTS

Pork

  • 1-­3 lbs slow cooked pork shoulder

  • Enough pork fat to cover pork shoulder by 3⁄4

Tortillas

  • 12-16 4" corn tortillas

Additional Ingredients

  • 1 can chipotle in adobo

  • 4 cups Mexican crema

  • 4 oranges

  • 2 limes

  • 1 lemon

  • 2 cups pickled jalapenos

  • 2 cups pickled onions

  • 3 bunches cilantro

  • Salt and pepper

  • 2 cucumbers

DIRECTIONS

  1. Place the already cooked pork shoulder inside of the dutch oven and cover with the pork fat and two halved oranges. Place into a 300 degree oven for about 45 minutes or until crispy and heated all the way through. Pull the pork out of the dutch oven and rest on a platter to cool slightly.

  2. Chop the pork on the cutting board with a meat cleaver and place in a mixing bowl. Toss the pork with the adobo sauce from the chipotles, salt, pepper and juice from two remaining oranges, a lemon and lime.

  3. Spread the tortilla with the crema, top with a very generous amount of the chopped and seasoned pork. Garnish the pork with sliced cucumber, cilantro leaves, pickled onion, pickled jalapenos and finally a squeeze of fresh lime. Serve immediately.

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