Gluten-Free Carnitas Flour Tacos with Onion and Cilantro
Savor the irresistible flavors of these Gluten-Free Carnitas Flour Tacos with Onion and Cilantro! Featuring tender, slow-cooked pork shoulder marinated in zesty orange and lime juices with aromatic garlic, cumin, and oregano, this recipe delivers perfectly crispy carnitas with every bite. Served atop warm gluten-free flour tortillas, these tacos are elevated by the bright crunch of fresh diced white onion and fragrant cilantro. With crispy edges and bold seasoning, this dish is perfect for gluten-free taco lovers craving an authentic, flavor-packed Mexican-inspired meal. Ready in just a few simple steps, these tacos are ideal for family dinners or casual gatherings.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 Garlic cloves
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 12 Gluten-free flour tortillas
- 1 large White onion
- 0.5 cup Fresh cilantro
- 2 tablespoons Vegetable oil
- 0.5 cup Water
Instructions
Cut the pork shoulder into large chunks, approximately 3-4 inches each.
In a large bowl, combine pork chunks, salt, pepper, minced garlic, orange juice, lime juice, cumin, and oregano. Mix well to coat the pork evenly.
Cover the bowl with plastic wrap and marinate the pork in the refrigerator for at least 1 hour, or overnight for more flavor.
Preheat the oven to 300 degrees F (150 degrees C).
Transfer the marinated pork and its juices into a large Dutch oven or heavy-bottomed pot. Add water and cover with a lid.
Place the pot in the preheated oven and cook for 2.5 to 3 hours, or until the pork is incredibly tender and can be easily shredded with a fork.
Once cooked, remove the pot from the oven. Use a slotted spoon to transfer the pork into a bowl, discarding the cooking liquid.
Heat the vegetable oil in a large skillet over medium-high heat.
Add shredded pork to the skillet, pressing it down to maximize crispy edges. Cook for about 5-7 minutes until pork is browned and crispy.
Meanwhile, finely dice the white onion and roughly chop the cilantro leaves.
Warm the gluten-free flour tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by placing crispy carnitas into each tortilla, and top with diced onion and chopped cilantro.
Serve immediately while warm and enjoy the deliciously crispy carnitas tacos.
Nutrition Facts
Calories |
3774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 8383 mg | 364% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 31.7 g | ||
| Protein | 242.6 g | 485% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4555 mg | 97% | |
*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.
