Pork carnitas tacos with peach salsa

Pork carnitas tacos with peach salsa

Based on 9 ratings

Difficulty

Easy 👌
20
min.
Preparation
150
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g pork neck
peaches
orange
¼ tsp cayenne pepper
½ tsp chili flakes
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground cloves
bay leaf
4 cloves garlic
50 ml water
red onion
green chili pepper
15 g cilantro
lime
1 tbsp grapeseed oil
wheat tortillas
salt
pepper
cilantro for serving
lime for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
550
Protein
30g
Fat
27g
Carb
46g

Step 1/5

Cut pork neck into large chunks and transfer to a baking dish.
  • 500 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 cilantro, 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.
  • 1 orange
  • ¼ tsp cayenne pepper
  • ½ tsp chili flakes
  • ½ tsp ground cilantro
  • ½ tsp ground cumin
  • ¼ tsp ground cloves
  • 1 bay leaf
  • 4 cloves garlic
  • 50 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 cilantro, 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.
  • 3 peaches
  • 1 red onion
  • 1 green chili pepper
  • 15 cilantro
  • 1 lime
  • 1 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!
  • 8 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!