Dairy-Free Carnitas Flour Tacos with Onion and Cilantro
Savor the irresistible flavors of these Dairy-Free Carnitas Flour Tacos with Onion and Cilantro, a tantalizing take on a classic taco recipe! Perfectly seasoned pork shoulder is slow-simmered with zesty orange and lime juice until melt-in-your-mouth tender, then shredded to soak up the delicious citrus-infused juices. Wrapped in warm flour tortillas, each taco comes alive with the bold crunch of fresh onions and the bright, herbaceous notes of cilantro. With a simple prep and just two key cooking techniques—searing and braising—this recipe delivers elevated flavor while staying accessible for home cooks. Customize with jalapeño for a spicy edge, and enjoy these dairy-free tacos as a crowd-pleasing dinner option or a festive meal for any occasion.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 0.5 cup orange juice
- 1 cup lime juice
- 1 large onion
- 2 tablespoons olive oil
- 10 small flour tortillas
- 0.5 cup fresh cilantro
- 1 optional jalapeño
Instructions
Cut the pork shoulder into large chunks and season generously with sea salt, black pepper, ground cumin, garlic powder, and oregano. Ensure the pork pieces are evenly coated with the seasonings.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork chunks, searing them to a golden brown on all sides. This should take about 10 minutes.
Once the pork is browned, lower the heat to medium and add the orange juice and lime juice to the pot. Be sure to scrape any browned bits from the bottom to enhance the flavor.
Peel and chop the onion into large pieces and add it to the pot. If using jalapeño, slice it and add to the pot for an extra kick.
Cover the pot and reduce the heat to low. Simmer gently for 3 to 4 hours, or until the pork is fork-tender and can be easily shredded.
Once the pork is cooked, use two forks to shred it into smaller pieces while still in the pot, mixing it with the juices.
Warm the flour tortillas on a dry skillet over medium heat, or wrap them in a damp cloth and microwave for about 20 seconds until pliable.
To assemble the tacos, place a generous portion of shredded pork on each tortilla. Top with chopped fresh onion and cilantro. If desired, add extra jalapeño slices for added spice.
Serve the tacos warm and enjoy the savory and refreshing combination!
Nutrition Facts
Calories |
3292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 7372 mg | 321% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 25.4 g | ||
| Protein | 246.6 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4312 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
