Pork Carnitas are one of my favorite meals to make and the main reason is that you cook once and eat two or three times from that meal. Whether you turn these into tacos like I did, topped with an avocado crema, make sandwiches, or even use them layered in your Sunday brunch eggs Benedict – they’ll be a hit anytime!
Pork Carnitas are seriously my go to meal when I get home and I’m not starving but want to eat something delicious in a couple of hours – because this is a dish that does take a couple of hours, but it’s well worth it.
Basically, you sear a piece of pork of your choice and then add ingredients and stock, as well as spices, letting it all simmer for hours until it shreds easily with a couple of forks.
These carnitas are so flavorful, they don’t need much – I like to serve them on soft, warmed tortillas and dollop some of my favorite avocado crema on it. Lusciously (healthy) fatty avocado pairs so well with the pork. All you need is a handful of fresh cilantro and you’re set for meal time!
Pork Carnitas Tacos with Avocado Crema
Ingredients
for the pork carnitas:
- 2 tablespoons olive oil
- 1 lean boneless pork roast or pork shoulder
- 1 quart chicken or beef stock
- 1 large onion diced
- 3 cloves garlic peeled and chopped
- 2 tablespoons chipotle pepper puree from a can
- 2 tablespoons honey
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 2 limes juiced
- salt and pepper to taste
for the avocado crema:
- 2 large avocados
- 1 cup Stonyfield Greek Yogurt
- 1 lime juiced
- salt and pepper to taste
Instructions
- In a large saucepan, sear the pork in the heated oil.
- Add the stock, onion, garlic, chipotle pepper, honey, cumin, chile powder and lime juice.
- Simmer for 2-3 hours until tender. Season with salt and pepper.
- Using two fork, shred meat and leave in sauce to simmer for another 10 minutes until sauce thickens.
- To make the crema, blend all the ingredients together.
- Serve with warm tortilla shells and fresh cilantro.
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