Dairy-Free Carnitas Tacos
Elevate your taco game with these irresistible Dairy-Free Carnitas Tacos, a flavorful and wholesome twist on a Mexican classic! Made with tenderized pork shoulder that's slow-cooked in a zesty blend of orange juice, lime juice, and aromatic spices like cumin and oregano, these carnitas are melt-in-your-mouth perfection. Sear the pork to lock in its juices, and let the low-and-slow cooking process infuse every bite with rich, citrusy flavor. Served on warm corn tortillas and topped with fresh cilantro, chopped onion, and a squeeze of lime, these tacos are completely dairy-free, making them a great option for those with dietary restrictions. Perfect for a festive dinner or feeding a crowd, these tacos will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 pounds pork shoulder
- 2 tablespoons olive oil
- 1 cup orange juice
- 0.25 cup lime juice
- 4 units garlic cloves, minced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 units bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 12 units corn tortillas
- 1 unit white onion, finely chopped
- 0.5 cup fresh cilantro, chopped
- 3 units lime wedges
Instructions
Begin by trimming any excess fat from the pork shoulder and cut it into large chunks.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the pork chunks in batches, searing each side until browned. Remove and set aside.
Reduce the heat to medium, add minced garlic to the pot, and cook until fragrant, about 1 minute.
Return the pork to the pot. Add orange juice, lime juice, cumin, dried oregano, bay leaves, salt, black pepper, and chicken broth to the pot. Stir to combine.
Bring the mixture to a simmer, then cover and transfer to a preheated oven at 300°F (150°C). Cook for approximately 3 to 4 hours, or until the pork is tender and easily shreds with a fork.
Once cooked, remove the bay leaves, shred the pork with two forks, and mix well with the cooking juices.
To make the tacos, warm the corn tortillas either in a dry skillet over medium heat or wrapped in a damp paper towel in the microwave for about 30 seconds.
Assemble the tacos by placing some of the shredded pork onto each tortilla. Top with chopped onion, cilantro, and a squeeze of lime juice.
Serve immediately with extra lime wedges on the side for additional flavor.
Nutrition Facts
Calories |
4711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 6397 mg | 278% | |
| Total Carbohydrate | 316.6 g | 115% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 33.0 g | ||
| Protein | 366.2 g | 732% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 852 mg | 66% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 7033 mg | 150% | |
*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.
