Name: Authentic Carnitas Tacos with Mango Salsa
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 12 tacos
Cuisine: Mexican-inspired cuisine
Ingredients: 3 lb pork shoulder (bone-in); 2 pcs limes (halved); 1 pcs oranges (halved); 1 pcs onion (quartered); 4 pcs garlic (cloves, smashed); 1 cup water; 1 tbsp salt (kosher); 1 tsp black pepper (freshly ground); 2 pcs mango (ripe, diced); 0.5 cup red onion (finely diced); 1 pcs jalapeño (seeded and finely minced); 0.5 cup cilantro (chopped); 2 tbsp lime juice (freshly squeezed); 0.25 tsp salt (to taste); 12 pcs corn tortillas; lime wedges (for serving); crema (optional, for serving)

Heaps of tender, crispy carnitas are piled high onto warm corn tortillas, topped with a vibrant mango salsa, fresh cilantro, and a lime wedge for a delicious, savory bite.

Slow-cook pork shoulder until it's fall-apart tender, then crisp it up for irresistible carnitas tacos. These savory tacos are topped with a vibrant, sweet, and spicy mango salsa made with fresh mango, red onion, cilantro, and jalapeño, offering a perfect counterpoint to the rich pork. Served on warm corn tortillas with a squeeze of lime, these tacos are a fiesta for your taste buds, ideal for any occasion.

Preparation time: 30 min
Cooking time: 4 hrs
Total time: 4 hrs 30 min
Servings: 12

Instructions

Cook the Carnitas

1Preheat oven to 300°F (150°C).
2Place the pork shoulder in a Dutch oven or large oven-safe pot. Add the halved limes, halved orange, quartered onion, smashed garlic cloves, water, salt, and pepper.
3Cover the pot and transfer to the preheated oven. Cook for 3.5 to 4 hours, or until the pork is very tender and easily shreds with a fork.
4Remove the pork from the pot, reserving the cooking liquid. Discard the solids (limes, orange, onion, garlic).
5Shred the pork using two forks. Return the shredded pork to the pot with about 1/2 cup of the reserved cooking liquid. Stir to combine.
6If desired, for crispier carnitas, spread the shredded pork on a baking sheet and broil for 3-5 minutes until edges are browned and crispy. Watch closely to prevent burning.

Make the Mango Salsa

1In a medium bowl, combine the diced mango, finely diced red onion, minced jalapeño, chopped cilantro, and fresh lime juice.
2Season with salt to taste. Stir gently to combine. Let sit for at least 10 minutes for flavors to meld.

Assemble the Tacos

1Warm the corn tortillas according to package directions (e.g., on a dry skillet, in the microwave wrapped in a damp paper towel, or briefly over a gas flame).
2Fill each warm tortilla with a generous portion of the carnitas.
3Top the carnitas with a spoonful of the mango salsa.
4Serve immediately with optional crema and lime wedges on the side.

Instructions

Cook the Carnitas

1Preheat oven to 300°F (150°C).
2Place the pork shoulder in a Dutch oven or large oven-safe pot. Add the halved limes, halved orange, quartered onion, smashed garlic cloves, water, salt, and pepper.
3Cover the pot and transfer to the preheated oven. Cook for 3.5 to 4 hours, or until the pork is very tender and easily shreds with a fork.
4Remove the pork from the pot, reserving the cooking liquid. Discard the solids (limes, orange, onion, garlic).
5Shred the pork using two forks. Return the shredded pork to the pot with about 1/2 cup of the reserved cooking liquid. Stir to combine.
6If desired, for crispier carnitas, spread the shredded pork on a baking sheet and broil for 3-5 minutes until edges are browned and crispy. Watch closely to prevent burning.

Make the Mango Salsa

1In a medium bowl, combine the diced mango, finely diced red onion, minced jalapeño, chopped cilantro, and fresh lime juice.
2Season with salt to taste. Stir gently to combine. Let sit for at least 10 minutes for flavors to meld.

Assemble the Tacos

1Warm the corn tortillas according to package directions (e.g., on a dry skillet, in the microwave wrapped in a damp paper towel, or briefly over a gas flame).
2Fill each warm tortilla with a generous portion of the carnitas.
3Top the carnitas with a spoonful of the mango salsa.
4Serve immediately with optional crema and lime wedges on the side.

Nutrition Information

Calories: 351 kcal
Protein: 25 g
Fat: 18 g
Carbs: 21 g

Nutrient	Per serving
Calories	351 kcal
Protein	25 g
Fat	18 g
Carbs	21 g

Tips

For exceptionally tender carnitas, ensure the pork is submerged in the cooking liquid and low, slow heat is maintained.
Adjust the amount of jalapeño in the salsa to control the spice level according to your preference.
A drizzle of Mexican crema or a dollop of sour cream adds a lovely cooling richness to the spicy salsa and savory pork.