Dairy-Free Carnitas Tacos
Savor the irresistible flavors of Dairy-Free Carnitas Tacos, a vibrant twist on a classic Mexican favorite! This recipe features tender, slow-cooked pork shoulder, simmered to perfection in a zesty blend of orange juice, lime juice, garlic, and aromatic spices like cumin and oregano. The result? Juicy, fall-apart carnitas infused with bold, citrusy goodness. Served atop warm corn tortillas and garnished with fresh cilantro, chopped onions, and a refreshing squeeze of lime, these tacos are completely dairy-free and delightfully simple to prepare. With minimal prep and a low-and-slow cooking method, this dish is perfect for cozy gatherings or weeknight dinners. Make these tacos your next crowd-pleaser, and enjoy a taco night that’s bursting with authentic, savory flavors!
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Ingredients
- 3 pounds pork shoulder
- 2 tablespoons olive oil
- 1 cup orange juice
- 0.25 cup lime juice
- 4 units garlic cloves, minced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 units bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 12 units corn tortillas
- 1 unit white onion, finely chopped
- 0.5 cup fresh cilantro, chopped
- 3 units lime wedges
Directions
Step 1
Begin by trimming any excess fat from the pork shoulder and cut it into large chunks.
Step 2
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the pork chunks in batches, searing each side until browned. Remove and set aside.
Step 3
Reduce the heat to medium, add minced garlic to the pot, and cook until fragrant, about 1 minute.
Step 4
Return the pork to the pot. Add orange juice, lime juice, cumin, dried oregano, bay leaves, salt, black pepper, and chicken broth to the pot. Stir to combine.
Step 5
Bring the mixture to a simmer, then cover and transfer to a preheated oven at 300°F (150°C). Cook for approximately 3 to 4 hours, or until the pork is tender and easily shreds with a fork.
Step 6
Once cooked, remove the bay leaves, shred the pork with two forks, and mix well with the cooking juices.
Step 7
To make the tacos, warm the corn tortillas either in a dry skillet over medium heat or wrapped in a damp paper towel in the microwave for about 30 seconds.
Step 8
Assemble the tacos by placing some of the shredded pork onto each tortilla. Top with chopped onion, cilantro, and a squeeze of lime juice.
Step 9
Serve immediately with extra lime wedges on the side for additional flavor.
Nutrition Facts
| Serving size | (2828.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4710.9 |
| Total Fat 208.3g | 0% |
| Saturated Fat 62.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1200.7mg | 0% |
| Sodium 6396.9mg | 0% |
| Total Carbohydrate 316.6g | 0% |
| Dietary Fiber 47.5g | 0% |
| Total Sugars 33.0g | |
| Protein 366.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 852.0mg | 0% |
| Iron 28.0mg | 0% |
| Potassium 7032.8mg | 0% |
Source of Calories