Crispy Carnitas Tacos with Roasted Jalapeño Lime Avocado As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 3 hours and 25 minutes Prep Time 25 minutes Cook Time 3 hours Rating 4.74 out of 5 stars (19) Ingredients 8 servings 2-3 pounds pork butt, or 6 chicken thighs/breasts2-3 chipotle peppers in adobo, chopped1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon smoked paprika1 teaspoon ground cumin1 teaspoon dried oregano2 teaspoons salt1/2 cup fresh orange juice1/4 cup fresh lime juice1 cup red enchilada sauce12 hard shell tacos (see notes for homemade)2 cups shredded Mexican cheese1-2 jalapeño peppers2 avocados, diced1/3 cup fresh chopped cilantro2 tablespoons lime juice Calories BakingDinnerIntermediateQuick and EasyMexicanVegetablesLunchRoastingSlow CookingSpicySavoryCrispyMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 1. Preheat the oven to 325° F.2. Arrange the pork in a large, oven-safe Dutch oven. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and roast for 2 1/2 to 3 hours or until very tender.3. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it.4. Line the unfilled taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the pork into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.5. Meanwhile, roast the jalapeños alongside the tacos or char them over an open flame using a gas burner. Once charred, remove some of the charred skin, and if desired, de-seed, then chop. Mix the jalapeños with the avocado, cilantro, and lime - season with salt and lightly mash. 6. Serve the tacos topped with cilantro, avocado, and any braising liquid left in the pan. I also love to serve with mango salsa. Step 2 Crockpot Step 3 1. Arrange the pork in bottom of the crockpot bowl. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.2. Remove the meat from the crockpot and shred it using two forks.3. Line the unfilled taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the pork into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.4. Meanwhile, roast the jalapeños alongside the tacos or char them over an open flame using a gas burner. Once charred, remove some of the charred skin, and if desired, de-seed, then chop. Mix the jalapeños with the avocado, cilantro, and lime - season with salt and lightly mash. 5. Serve the tacos topped with cilantro, avocado, and any braising liquid left in the pan. I also love to serve with mango salsa.
