Quick Pork Carnitas Tacos
Directions
- 1Cut up the pork tenderloin into small bite-sized pieces and season with salt and pepper; set aside.
- 2Heat oil in a large skillet set over medium-high heat.
- 3Add diced onions to the heated oil and cook for 2 minutes.
- 4Stir in garlic and cook for 15 seconds or just until fragrant.
- 5Add the pork to the skillet.
- 6Season the pork with brown sugar, oregano, chili powder, and cumin.
- 7Cook the pork, stirring frequently, for about 10 minutes or until pork is cooked through.
- 8Stir in orange juice; continue to stir and scrape up the browned bits from the bottom of the pan.
- 9Add lime juice and continue to cook for 2 more minutes.
- 10Remove from heat.
- 11Taste for salt and pepper and adjust accordingly.
- 12Serve in tacos, burritos, over rice, and/or on salads.
Ingredients
- 1.5 pounds pork tenderloin, cut into small bite-sized pieces
- to taste salt
- to taste fresh ground black pepper
- 2 tablespoons avocado oil or olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon light brown sugar
- 1 teaspoon oregano
- 1 teaspoon ancho chili powder
- 0.5 teaspoon ground cumin
- 0.25 cup orange juice
- 1 small lime, juiced
- low carb flour tortillas, for tacos
- diced avocado
- pico de gallo
- cilantro, for garnish
Equipment
Large SkilletCutting BoardMeasuring Cups and Spoons
Tips
- You can use pork shoulder or any other cut of boneless pork, but cooking time may need adjustment.
- Avoid overcooking the pork to keep it juicy and tender; use a meat thermometer to ensure it reaches 145˚F.
- For shredded pork, season the tenderloin with all spices before cutting, cook until done, then shred with two forks or chop with a knife, and return to the skillet to simmer in orange juice as instructed.
- Ground pork can be used instead of pork tenderloin.
- Lemon juice can be used instead of lime juice, but the taste will differ slightly.
- Orange juice helps tenderize the pork by providing acidity, adding flavor, and making it juicier.
- Store leftover pork carnitas in an airtight container for 3 to 4 days or freeze for 2 to 3 months. Thaw overnight in the fridge and reheat in a skillet over medium heat, adding extra liquid like orange juice or cooking oil if needed.
- If you have a few extra minutes, marinate the pork in the juices and spices for about 30 minutes for boosted flavors. Strain the pork before adding to onions and garlic, and once meat is cooked, add juice spice combo and simmer longer.
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