Carnitas tacos with peach salsa

Carnitas tacos with peach salsa

Based on 16 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

Difficulty

Easy 👌

Preparation

20 min

Baking

150 min

Resting

0 min

Ingredients

2Servings
250 g
pork neck
peaches
½
orange
tsp
cayenne pepper
¼ tsp
chili flakes
¼ tsp
ground coriander
¼ tsp
ground cumin
tsp
ground cloves
½
bay leaf
2 cloves
garlic
25 ml
water
½
red onion
½
green chili pepper
g
cilantro
½
lime
½ tbsp
grapeseed oil
4
wheat tortillas
salt
pepper
cilantro for serving
lime for serving
MetricImperial

Utensils

baking dish, cutting board, knife, oven, bowl, citrus press, fine grater, grill pan

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal550
Fat27 g
Protein30 g
Carb46 g
  • Step 1/5

    Cut pork neck into large chunks and transfer to a baking dish.
    • 250 g pork neck
    • baking dish
    • cutting board
    • knife

    Cut pork neck into large chunks and transfer to a baking dish.

  • Step 2/5

    Preheat the oven to 160°C/320°F. Slice off approx. two strips orange peel. Juice orange into a bowl with the orange peel. Add cayenne pepper, chili flakes, ground coriander, ground cumin, ground cloves, and bay leaf. Peel and finely slice garlic and add to the bowl. Season with salt and pepper. Add water, stir to combine, and pour over the pork. Transfer baking dish to the to the oven and let roast for approx. 2.5 hrs.
    • ½ orange
    • tsp cayenne pepper
    • ¼ tsp chili flakes
    • ¼ tsp ground coriander
    • ¼ tsp ground cumin
    • tsp ground cloves
    • ½ bay leaf
    • 2 cloves garlic
    • 25 ml water
    • salt
    • pepper
    • oven
    • bowl
    • citrus press

    Preheat the oven to 160°C/320°F. Slice off approx. two strips orange peel. Juice orange into a bowl with the orange peel. Add cayenne pepper, chili flakes, ground coriander, ground cumin, ground cloves, and bay leaf. Peel and finely slice garlic and add to the bowl. Season with salt and pepper. Add water, stir to combine, and pour over the pork. Transfer baking dish to the to the oven and let roast for approx. 2.5 hrs.

  • Step 3/5

    Meanwhile, dice peaches and add to a bowl. Peel and finely dice onion. Finely chop the cilantro. De-seed the green chili pepper and chop finely. Zest lime, then halve and juice. Add grapeseed oil, season with salt and pepper, and stir to combine. Set aside until serving.
    • peaches
    • ½ red onion
    • ½ green chili pepper
    • g cilantro
    • ½ lime
    • ½ tbsp grapeseed oil
    • salt
    • pepper
    • bowl
    • fine grater
    • cutting board
    • knife

    Meanwhile, dice peaches and add to a bowl. Peel and finely dice onion. Finely chop the cilantro. De-seed the green chili pepper and chop finely. Zest lime, then halve and juice. Add grapeseed oil, season with salt and pepper, and stir to combine. Set aside until serving.

  • Step 4/5

    Remove the dish with the carnitas from the oven and shred meat by pulling it apart with two forks.

    Remove the dish with the carnitas from the oven and shred meat by pulling it apart with two forks.

  • Step 5/5

    Briefly warm the wheat tortillas in a grill pan. Remove from heat and top each with carnitas, peach salsa, and some extra cilantro and lime. Enjoy!
    • 4 wheat tortillas
    • cilantro for serving
    • lime for serving
    • grill pan

    Briefly warm the wheat tortillas in a grill pan. Remove from heat and top each with carnitas, peach salsa, and some extra cilantro and lime. Enjoy!

  • Enjoy your meal!

    Carnitas tacos with peach salsa

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