Tecate® Braised Pork Carnitas Recipe
Tecate ® Braised Pork Carnitas Recipe
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Ingredients:
- 2 lb boneless pork butt or shoulder, cut into 1-inch pieces
- 3 tsp ground cumin
- 2 tsp smoked paprika
- 2 1/2 tsp salt
- 1 tsp chili powder
- 1 tsp ground oregano
- 1 tsp black pepper
- 1/2 cup vegetable oil, divided
- 1 large orange, sliced into rounds
- 2 cups Tecate® Original
- 12 soft flour tortillas (6 inches), warmed
- 1/4 cup crumbled Cotija cheese
- 3/4 cup store-bought pico de gallo
- 4 medium avocados, peeled, halved, pits removed and sliced
- 1 cup fresh cilantro leaves
- Lime wedges
Ingredients:
- 2 lb boneless pork butt or shoulder, cut into 1-inch pieces
- 3 tsp ground cumin
- 2 tsp smoked paprika
- 2 1/2 tsp salt
- 1 tsp chili powder
- 1 tsp ground oregano
- 1 tsp black pepper
- 1/2 cup vegetable oil, divided
- 1 large orange, sliced into rounds
- 2 cups Tecate® Original
- 12 soft flour tortillas (6 inches), warmed
- 1/4 cup crumbled Cotija cheese
- 3/4 cup store-bought pico de gallo
- 4 medium avocados, peeled, halved, pits removed and sliced
- 1 cup fresh cilantro leaves
- Lime wedges
Kick your next Taco Tuesday up a notch with these savory braised pork tacos. This version of a Mexican street food classic is made with Tecate® Original for added flavor!
Procedure
- Preheat oven to 375°F.
- In small bowl, whisk together cumin, paprika, salt, chili powder, oregano and pepper. Season pork butt with seasoning mix.
- In Dutch oven set over medium-high heat, add 1/4 cup oil. Add pork to Dutch oven and cook for 3 to 5 minutes per side or until pork is evenly seared and golden brown.
- Add orange rounds and Tecate® Original to Dutch oven. Cover with lid and transfer to preheated oven. Cook for 1 1/2 to 2 hours or until pork is very tender and shreds easily, and an instant-read thermometer inserted in the thickest part registers 195°F.
- Squeeze excess juice from orange slices and discard. Shred pork with two forks and toss with remaining cooking liquid until well coated.
- In large skillet set over high heat, add 2 tbsp oil. In batches to avoid crowding, add shredded pork mixture (with juices) and cook, stirring occasionally, for 3 to 5 minutes or until edges are crisp. Repeat as needed with remaining oil and shredded pork mixture.
- Divide shredded pork mixture evenly among warmed tortillas. Top evenly with Cotija cheese, pico de gallo, avocado and cilantro. Serve with lime wedges and additional chilled Tecate® Original.
Tip: For added heat, drizzle with your favorite Mexican-style hot sauce or sliced jalapeños for serving.