Description
Crispy Carnitas Tacos with Roasted Jalapeño Lime Avocado are a must-try dish that transforms taco night into a culinary celebration. Tender, slow-cooked pork is shredded and crisped to perfection, then served in warm tortillas and garnished with creamy avocado and zesty roasted jalapeños. This recipe balances rich flavors and vibrant textures, making it perfect for gatherings or family dinners.
Ingredients
Scale
- 3 lbs pork shoulder
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 fresh jalapeños
- 3 limes (1 for juice, 2 for garnish)
- 2 ripe avocados
- ½ cup fresh cilantro
- Salt to taste
- Pepper to taste
- 2 tsp cumin
Instructions
- Cut the pork shoulder into large chunks, seasoning generously with salt, pepper, and cumin.
- In a skillet over medium heat, sauté chopped onions until translucent. Add minced garlic and stir for one minute.
- Transfer the seasoned pork, sautéed onions, and garlic to a slow cooker. Cook on low for 8 hours or high for 4 hours until tender.
- Preheat oven to broil. Place jalapeños on a baking sheet and roast until charred on all sides (about 10 minutes).
- In a blender, combine roasted jalapeños (seeds removed), avocado flesh from two avocados, lime juice from one lime, and cilantro. Blend until smooth; season with salt.
- Shred cooked pork using forks. For extra crispiness, spread shredded meat on a baking sheet and broil for an additional five minutes.
- Serve in warm tortillas topped with jalapeño lime avocado sauce and chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 300g)
- Calories: 525
- Sugar: 3g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 95mg