Sizzling Smoky Carnitas Tacos
A mouthwatering recipe for Sizzling Smoky Carnitas Tacos inspired by street food favorites, with a perfect balance of flavors and textures.
Allergens
Dairy (queso fresco), Gluten (corn tortillas)
Ingredients
- 2 lbs boneless pork shoulder
- 3 cups smoky chili sauce
- 12 small corn tortillas
- 1 cup fresh salsa verde
- 1/2 cup crumbled queso fresco
- 1/4 cup cilantro
- lime crema
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, combine pork shoulder, smoky chili sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2 hours or until pork is tender and pulls apart easily.
- Remove pork from pot and shred using two forks. Return shredded pork to the pot with sauce and stir well. Keep warm.
- In a dry pan over medium high heat, quickly char corn tortillas on both sides. Assemble tacos by placing a generous portion of carnitas in each tortilla, then top with fresh salsa verde, crumbled queso fresco, and a drizzle of cilantro lime crema.
- Serve immediately with lime wedges for an extra burst of citrusy freshness.
Chef’s Insight
For extra smokiness, try using a blend of ancho and chipotle chili powders in the sauce.
Notes
The smoky chili sauce can be homemade or store-bought. Choose a rich, smoky variety for best results.