Shredded Carnitas Soft Shell Taco with Pepper Jack
Savor the bold and zesty flavors of these Shredded Carnitas Soft Shell Tacos with Pepper Jack—a mouthwatering blend of tender, slow-cooked pork shoulder, tangy citrus juices, and warm, earthy spices. Perfectly seasoned and roasted to fall-apart perfection, the carnitas are nestled in soft flour tortillas and elevated with a creamy kick of shredded Pepper Jack cheese. Topped with fresh cilantro, crisp red onions, creamy avocado slices, and a dollop of velvety sour cream, these tacos are a feast for the senses. Whether you're cooking for a crowd or indulging in taco night at home, this recipe delivers restaurant-quality taste that's easy to recreate. Make every bite count by adding a touch of spice with optional jalapeño slices for a customizable heat level!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 2 tablespoons Olive oil
- 0.5 cups Orange juice (fresh-squeezed)
- 2 tablespoons Lime juice (freshly squeezed)
- 4 pieces Garlic cloves (minced)
- 2 teaspoons Cumin (ground)
- 1.5 teaspoons Oregano (dried)
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 1 cup Chicken broth
- 8 pieces Soft flour tortillas
- 1 cup Pepper Jack cheese (shredded)
- 0.25 cups Cilantro (fresh, chopped)
- 0.5 cups Red onion (thinly sliced)
- 0.5 cups Sour cream
- 1 piece Avocado (sliced)
- 1 piece Optional: Jalapeño (thinly sliced)
Instructions
Preheat your oven to 300°F (150°C).
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the pork shoulder with salt and black pepper, then sear it in the pot for 2-3 minutes on each side until browned. Remove the pork and set aside.
In the same pot, reduce the heat to medium and add minced garlic. Sauté for 1 minute until fragrant.
Deglaze the pot with orange juice and lime juice, scraping up any browned bits from the bottom.
Stir in cumin, oregano, chicken broth, and a pinch of salt. Bring the mixture to a simmer.
Return the pork shoulder to the pot, cover with a lid, and transfer to the preheated oven. Let it cook for 3 hours, turning the pork once halfway through.
After 3 hours, remove the pot from the oven. Shred the pork using two forks, discarding any large fatty pieces. Toss the shredded pork in the cooking liquid to keep it moist and flavorful.
To assemble the tacos, warm the soft flour tortillas in a skillet or microwave.
Fill each tortilla with a generous portion of shredded carnitas, then sprinkle with shredded Pepper Jack cheese.
Top with fresh cilantro, red onion, avocado slices, a dollop of sour cream, and optional jalapeño slices for added heat.
Serve immediately and enjoy your homemade shredded carnitas soft shell tacos!
Nutrition Facts
Calories |
4773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.8 g | 411% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 6574 mg | 286% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 33.5 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1716 mg | 132% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4610 mg | 98% | |
*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.
