Micah: Unmitigated


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Pork Carnitas Tacos

October 9th, 2009 at 17:54

With my departure to Thailand imminent, I had a chunk of pork in my freezer that had to be cooked. Thursday was the day and I figured a food post would be a good way to start blogging, since I have seen my friends do it many times. Pork Tacos is specifically a homage to blogger Max Power (he got his name from a hair dryer), whose recipe can be seen here: Carnitas

To begin, I placed a couple pounds of pork shoulder into my crock-pot and added the following ingredients:

  • Cans of Diced Jalapenos, Diced Green Chillies, and Pineapple tidbits.
  • Diced Onion, Cumin, Coriander, Chili Powder, Salt, and Pepper.
  • A couple cups of Chicken Broth and some Orange Juice.

Adding the juice

I then set the crock-pot to about 300° and let it cook for roughly 6 1/2 hours. At that point I remove the pork from the pot and place into a glass baking dish for shredding and broiling.


Using multiple utensils, I break the meat down into varying sizes and then cover with a couple spoonfuls of remaining juice. Dish is then broiled on High in the oven for a few minutes or until you see the tops get a little brown.


While the Pork cooked, I prepared some Guacamole and Pico De Gallo as accoutrema.

  • The Guac is a creamy version with 3 mashed up avocados, lemon juice, diced onion, diced tomato, sour cream, and cilantro.
  • The Pico is diced tomato, onion, cilantro, and lemon juice.

guac and pico

My finished product may upset some purest, but I cook to my personal taste. For tortillas, I used the large flour instead of the smaller corn, which makes this dish more of a Pork Burrito. This was mostly by accident, as I do prefer the room the large tortilla provides but would have liked to have gone more traditional.

The flour tortillas are warmed in the oven for a few minutes and then topped with a robust portion of pork. The “taco” is finished with a shredded mexican cheese blend, guac, pico, sour cream, and a little more cilantro. Also, part way through eating, I crumbled some corn tortilla chips into the middle to added a tasty crunch.


There are only a few things I may tweak for next time: First, I had too much juice and nearly overflowed my pot, thus I would decrease the amount of chicken stock. I would also try to make the pork a little spicier by either adding more jalapenos, hotter chillies, or some tabasco to the juice. One other option I might try, is to create a rub and quickly brown the pork on all side before placing into the crock. Lastly, I would use corn tortillas which I feel would highlight the pork more.

All in all, they were delicious and I am glad I got through this food blog without making any threatening references to the U.N..

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5 Responses to “Pork Carnitas Tacos”

  1. emmo Says:

    Lemon juice, eh? I know I said this same thing when Max Power posted about guac and pico de gallo, but I’m a firm believer in using lime juice in such things… Do you prefer lemon, or is it just what you had on hand?

    As long as I’m here, I would also encourage the making of your own corn tortillas next time, since you’re planning to switch to corn tortillas. It’s super-easy (once you buy a cheap little tortilla press) and they are awesome. =)

  2. Nick Says:

    I firmly approve of your meal, but I’m disappointed I wasn’t there to enjoy it. 🙁 Ah, the best laid plans….

  3. Micahoe Says:

    Emmo, I knew that was coming. And yes, just using what I had on hand.
    Nick, I am disappointed as well.

  4. Stanley Says:

    This is a pretty mitigated post.

  5. emmo Says:

    In my zealotry about the limes I forgot to mention that it looks absolutely delicious (even if the pineapple tidbits freak me out a little)… Nicely done. =)