ActiveTime1 Hour Total 2 1/2 Hrs, plus 1 hour to overnight air-drying
Yield: Serves 6 to 8 (2 to 3 tacos per person)

Taco Tuesday doesn’t always have to revolve around ground beef. Trust us, once you see how easy it is to make homemade carnitas, this will be a meal prep move you come back to again and again. Braised Boston butt is the star of this taco spread, and once you set it to simmering in a mixture of fresh citrus juices, garlic, and spices—the work is done. Drizzled with a vibrantly smoky Chipotle Crema, the assembled carnitas tacos will be a surefire hit.


  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 2 tablespoons minced garlic
  • 2 tablespoons smoked paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon ground cumin
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 to 6 pound bone-in pork shoulder (Boston butt), cut into 2-in. pieces
  • 3 tablespoons canola oil
  • 2 cups chicken stock
  • 1yellow onion, chopped
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3 tablespoons adobo sauce (from canned chipotle peppers in adobo sauce)
  • 24Flour or corn tortillas
  • Toppings: thinly sliced red onions, thinly sliced radishes, sliced avocado, queso fresco, cilantro, lime wedges

How to Make It

Step 1

Whisk together orange juice, lime juice, garlic, paprika, salt, cumin, black pepper, and cayenne pepper in a large bowl. Add pork to marinade, and toss to coat all pieces; set aside to marinate 1 hour or refrigerate up to overnight.

Step 2

Remove pork pieces, reserving marinade. Heat oil in a large Dutch oven over medium-high. Add pork in batches, and sear pieces until well browned. Add stock, onion, all seared pork pieces, and reserved marinade to Dutch oven. Cover, and cook over medium-low until pork is tender, and liquid is mostly reduced, about 1 hour to 1 hour and 30 minutes.

Step 3

Stir together sour cream, mayonnaise, and adobo sauce; set aside until ready to use. Using 2 forks, shred pork in Dutch oven. Increase heat to medium-high; cook, stirring occasionally, allowing shredded pork to crisp slightly, 8 to 10 minutes. Serve with warm tortillas, chipotle crema, and desired toppings.


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