“Cinematic BBQ Carnitas Tacos”
Find the perfect recipe for BBQ carnitas tacos with a twist, inspired by a famous restaurant or street-food classic. This creative take on the classic dish will transport you to a Friday-night tailgate or secret restaurant hack at home.
Allergens
Wheat (in corn tortillas), Dairy (cheese)
Ingredients
- 2 lbs pork shoulder, cut into 1
- inch cubes
- 1 cup BBQ sauce (store
- bought or homemade)
- 1 cup chicken broth
- 8 corn tortillas
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 1 cup diced red onion
- 1 cup diced tomato
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced jalapeños (optional)
- 1 lime, cut into wedges
Instructions
- In a large skillet or Dutch oven, combine the pork cubes, BBQ sauce, and chicken broth. Bring to a boil, then reduce heat and simmer for 2 hours or until pork is tender and easily shreds with a fork.
- Once the pork is cooked, use two forks to shred it into smaller pieces and mix well with the BBQ sauce. Keep warm.
- Heat a separate skillet or griddle over medium high heat. Warm the corn tortillas for 30 seconds on each side until soft and pliable. Keep warm in a clean kitchen towel while preparing tacos.
- Assemble tacos: Place a generous portion of shredded BBQ pork onto each warmed tortilla, top with cheese, red onion, tomato, cilantro, and jalapeños (if using).
- Serve immediately with lime wedges for squeezing over the top.
Chef’s Insight
Don't be afraid to adjust the spice level according to your preference by adding more or fewer jalapeños.
Notes
This recipe can be easily doubled or tripled for larger gatherings.