halfbakedharvest4.8
Crispy Carnitas Tacos with Roasted Jalapeño Lime Avocado
These tacos come together easily. They're slightly spicy, so cheesy, and so yummy!
👥 8 Servings⏱️ Prep & Cook: 3h 25m⏳ Prep: 25 min🔥 Cook: 3h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●dutch oven
- ●baking dish
- ●oven
- ●bowl
📝 Preparation Steps
1
1. Preheat the oven to 325° F.2. Arrange the pork in a large, oven-safe Dutch oven. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and roast for 2 1/2 to ⏱️ 3 hours or until very tender.3. Crank the heat on the oven up to 425° F. Uncover and cook for ⏱️ 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it.4. Line the unfilled taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for ⏱️ 5 minutes. Stuff the pork into each taco shell and top with cheese. Bake for ⏱️ 10 minutes, until the cheese has melted.5. Meanwhile, roast the jalapeños alongside the tacos or char them over an open flame using a gas burner. Once charred, remove some of the charred skin, and if desired, de-seed, then chop. Mix the jalapeños with the avocado, cilantro, and lime - season with salt and lightly mash. 6. Serve the tacos topped with cilantro, avocado, and any braising liquid left in the pan. I also love to serve with mango salsa.
garlic powder1 tablespoononion powder1 tablespoonground cumin1 teaspoondried oregano1 teaspoonsalt2 teaspoonscup fresh lime juice1/4lime juice2 tablespoons
2
Crockpot
3
1. Arrange the pork in bottom of the crockpot bowl. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and cook on LOW for ⏱️ 5 hours or on HIGH for ⏱️ 3 hours.2. Remove the meat from the crockpot and shred it using two forks.3. Line the unfilled taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for ⏱️ 5 minutes. Stuff the pork into each taco shell and top with cheese. Bake for ⏱️ 10 minutes, until the cheese has melted.4. Meanwhile, roast the jalapeños alongside the tacos or char them over an open flame using a gas burner. Once charred, remove some of the charred skin, and if desired, de-seed, then chop. Mix the jalapeños with the avocado, cilantro, and lime - season with salt and lightly mash. 5. Serve the tacos topped with cilantro, avocado, and any braising liquid left in the pan. I also love to serve with mango salsa.
garlic powder1 tablespoononion powder1 tablespoonground cumin1 teaspoondried oregano1 teaspoonsalt2 teaspoonscup fresh lime juice1/4lime juice2 tablespoons
Nutrition Facts
calories
448 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...