Mini Carnitas Taco Bowls

This easy stovetop carnitas recipe skips the lard (the traditional way to make carnitas) in favor of vegetable oil and water for a crazy-delicious Dutch-oven dinner.

Recipe - The Fresh Grocer - Corporate

Prep Time40 Minutes

Servings12

Cook Time190 Minutes

Calories180

Ingredients

1/4 cup vegetable oil

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 tsp ground cumin

1 tsp ground coriander

1 tsp salt

3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces

2 cups chopped yellow onions

6 cloves garlic, peeled

2 cups water

1/4 cup orange juice

2 tbs fresh lime juice + lime wedges for garnish

24 Old El Paso™ soft tortilla mini bowls (two 5.1 oz packages), heated per package directions

1 1/2 cups crumbled queso fresco

1 cup sliced radishes

2 medium jalapenos, thinly sliced

Directions

1. In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Pour in water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.

2. Increase heat to medium; cook, stirring frequently and pressing on pork with spatula to shred meat, 3 to 7 minutes or until sauce thickens and pork is coated in cooking liquid.

3. Divide pork mixture between mini bowls and top with queso fresco, radishes and sliced jalapeno. Serve with lime wedges.

Nutritional Information

20 g Total Fat
6 g Saturated Fat
0.5 g Trans Fat
70 mg Cholesterol
600 mg Sodium
17 g Total Carbohydrates
1 g Dietary Fiber
2 g Sugars
25 g Protein

40 minutes

Prep Time

190 minutes

Cook Time

Servings

180

Calories

Directions

2. Increase heat to medium; cook, stirring frequently and pressing on pork with spatula to shred meat, 3 to 7 minutes or until sauce thickens and pork is coated in cooking liquid.

3. Divide pork mixture between mini bowls and top with queso fresco, radishes and sliced jalapeno. Serve with lime wedges.