Craving food truck carnitas? This homemade recipe delivers crispy, juicy pork tacos cooked in the oven. Perfectly authentic and delicious every time!
Yield: Serves 4
Preparation Time: 15 minutes
Cooking Time: 1 hour, 30 minutes
Ingredients:
- 2 lb (1 kg) boneless Ontario pork shoulder
- 1 tsp (5 mL) salt
- 2/3 cup (150 mL) water (approx.)
- 1 pkg (336 g) corn blend tortillas
- Guacamole (optional)
- Fresh cilantro leaves (optional)
Pico de Gallo:
- 2 vine ripened tomatoes, seeded and finely diced
- 1/3 cup (75 mL) finely diced red onion
- 2 tbsp (30 mL) chopped fresh cilantro
- Half jalapeno pepper, seeded and diced
- 2 tbsp (30 mL) fresh lime juice
- 1/2 tsp (2 mL) each dried oregano leaves and ground cumin
- Salt to taste
Cooking Instructions:
- Cut pork shoulder into 2-inch (5 cm) thick steaks and lay into a roasting pan. Preheat oven to 375ºF (190ºC).
- Sprinkle pork steaks on both sides with salt. Drizzle in water onto pan just to cover bottom. Cover with foil and roast for 1 hour or until pork is tender. Remove from oven and increase temperature to 450ºF (225ºC).
- Remove foil from pan and return to oven when temperature is reached. Roast, turning a few times for 30 minutes or until pork is well browned and crispy. Remove to a cutting board and tent with foil.
- Pico de Gallo: Meanwhile, in a bowl, stir together tomatoes, onion, cilantro, jalapeno, lime juice, oregano, cumin and salt to taste. Set aside.
- Chop pork into bite size pieces and place on a platter. Warm tortillas and serve with pico de gallo. Build each carnita with tortilla, pork, pico de gallo, guacamole and cilantro if using.
Nutritional Information |
Homemade Street-Style Carnitas (Crispy Pork Tacos in Oven) |
1/4 of recipe |
Protein |
62g |
Calories |
680 |
Sugar |
2g |
Fat |
26g |
Saturated |
8g |
Monounsaturated |
|
Polyunsaturated |
|
Cholesterol |
190mg |
Sodium |
1200mg |
Potassium |
|
Calcium |
150mg |
Carbohydrate |
44g |
Fibre |
4g |