Mini Carnitas Taco Bowls - The Fresh Grocer

Mini Carnitas Taco Bowls

This easy stovetop carnitas recipe skips the lard (the traditional way to make carnitas) in favor of vegetable oil and water for a crazy-delicious Dutch-oven dinner.

Recipe - The Fresh Grocer - Corporate

Mini Carnitas Taco Bowls

Prep Time40 Minutes

Servings12

Cook Time190 Minutes

Calories180

Ingredients

1/4 cup vegetable oil

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 tsp ground cumin

1 tsp ground coriander

1 tsp salt

3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces

2 cups chopped yellow onions

6 cloves garlic, peeled

2 cups water

1/4 cup orange juice

2 tbs fresh lime juice + lime wedges for garnish

24 Old El Paso™ soft tortilla mini bowls (two 5.1 oz packages), heated per package directions

1 1/2 cups crumbled queso fresco

1 cup sliced radishes

2 medium jalapenos, thinly sliced

Directions

1. In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Pour in water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.

2. Increase heat to medium; cook, stirring frequently and pressing on pork with spatula to shred meat, 3 to 7 minutes or until sauce thickens and pork is coated in cooking liquid.

3. Divide pork mixture between mini bowls and top with queso fresco, radishes and sliced jalapeno. Serve with lime wedges.

Nutritional Information

20 g Total Fat
6 g Saturated Fat
0.5 g Trans Fat
70 mg Cholesterol
600 mg Sodium
17 g Total Carbohydrates
1 g Dietary Fiber
2 g Sugars
25 g Protein

40 minutes

Prep Time

190 minutes

Cook Time

Servings

180

Calories

Shop Ingredients

Makes 12 servings

1/4 cup vegetable oil

Bowl & Basket 100% Vegetable Oil, 48 fl oz, 48 Fluid ounce

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$4.29$0.09/fl oz

1 package (1 oz) Old El Paso™ original taco seasoning mix

Old El Paso Original Taco Seasoning Mix, 1 oz, 1 Ounce

On Sale! Limit 4

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$1.00 was $1.25$1.00/oz

1 tsp ground cumin

Badia Ground Cumin, 2 oz, 2 Ounce

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$2.39$1.20/oz

1 tsp ground coriander

Sazón Goya Coriander & Annatto Seasoning, 20 count, 3.52 oz, 3.52 Ounce

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$3.59$1.02/oz

1 tsp salt

Morton Coarse Kosher Salt, 48 oz, 48 Ounce

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$3.99$0.08/oz

3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces

Fresh Boneless Pork Shoulder Boned & Rolled, Picnic, 4.5 pound, 4.5 Pound

Add Fresh Boneless Pork Shoulder Boned & Rolled, Picnic, 4.5 pound to Favorites.Add Fresh Boneless Pork Shoulder Boned & Rolled, Picnic, 4.5 pound to Favorites.

$15.26 avg/ea$3.39/lb

2 cups chopped yellow onions

Spanish Onion, 1 ct, 20 oz, 20 Ounce

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$1.86 avg/ea$1.49/lb

6 cloves garlic, peeled

Fresh Garlic, 4 Ounce

Add Fresh Garlic to Favorites.Add Fresh Garlic to Favorites.

$1.20 avg/ea$4.79/lb

2 cups water

Bowl & Basket Spring Water, 1 gal, 1 Gallon

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$1.29$1.29/gal

1/4 cup orange juice

Bowl & Basket Orange Juice from Concentrate, 1/2 gallon, 64 Fluid ounce

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$3.49$0.05/fl oz

2 tbs fresh lime juice + lime wedges for garnish

Fresh Lime, 1 each, 1 Each

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$0.59

24 Old El Paso™ soft tortilla mini bowls (two 5.1 oz packages), heated per package directions

Old El Paso Soft Flour Tortilla Bowl, 8 count, 6.7 oz, 6.7 Ounce

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$4.79$0.71/oz

1 1/2 cups crumbled queso fresco

Ready Pac Foods Bistro Chicken Queso Fresco with Creamy Avocado Dressing, 6.5 oz, 6.5 Ounce

On Sale! Limit 4

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$2.99 was $3.99$0.46/oz

1 cup sliced radishes

Not Available

2 medium jalapenos, thinly sliced

Jalapeno Pepper, 1 ct, 4 oz, 4 Ounce

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$0.62 avg/ea$0.16/oz

Nutritional Information

20 g Total Fat
6 g Saturated Fat
0.5 g Trans Fat
70 mg Cholesterol
600 mg Sodium
17 g Total Carbohydrates
1 g Dietary Fiber
2 g Sugars
25 g Protein

Directions

2. Increase heat to medium; cook, stirring frequently and pressing on pork with spatula to shred meat, 3 to 7 minutes or until sauce thickens and pork is coated in cooking liquid.

3. Divide pork mixture between mini bowls and top with queso fresco, radishes and sliced jalapeno. Serve with lime wedges.