Description
Crispy carnitas tacos with roasted jalapeño and avocado are a fiesta of flavors that will tantalize your taste buds. Each crunchy taco shell is filled with juicy, tender pork, topped with spicy jalapeño salsa and creamy avocado. Perfect for Taco Tuesdays or casual gatherings, this dish is sure to become a favorite among friends and family. Easy to prepare and customizable with your choice of toppings, these tacos are a delicious way to elevate any meal.
Ingredients
Scale
- 3 lbs pork shoulder
- 2 fresh jalapeños
- 2 ripe avocados
- 8 taco shells (corn or flour)
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
Instructions
- Cut the pork shoulder into large chunks and season with salt, pepper, cumin, and oregano. Marinate while preheating your oven.
- Preheat the oven to 300°F (150°C). Place the seasoned pork in a Dutch oven with broth, cover tightly, and cook for about 3 hours until fork-tender.
- Roast whole jalapeños under the broiler until charred on all sides (about 10 minutes). Cover to steam.
- Shred the cooked pork using two forks, reserving some juices for added flavor.
- Warm the taco shells and fill each with shredded pork. Top with diced jalapeños, avocado slices, cilantro, and a squeeze of lime juice.
- Serve immediately with assorted toppings.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 460
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg