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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Pork Carnitas Tacos

 
One serving costs about $1.17

$1.17 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free lunch,main course,main dish,dinner Mexican
spoonacular Score:66%

Spoonacular Score: 66%

 

Pork Carnitas Tacos is a main course that serves 8. For $1.17 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 376 calories, 27g of protein, and 12g of fat. If you have salsa fresca, corn tortillas, milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. 3 people found this recipe to be scrumptious and satisfying. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 66%. Similar recipes include Pork Carnitas Tacos, Pork Carnitas Tacos, and Ground Pork Carnitas Tacos.

Tacos on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Melville Sandy's Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Melville Sandy's Pinot Noir

With a hue reminiscent of dark red rose petal, rich and savory aromatics of shitaki mushroom, miso glaze and toasted nori come through initially. Decadent spice notes of cinnamon, sage and lavender are intertwined with impressions of dried apricot, red currants, baked apples and orange zest. Tender and velvety on the palate with generous tannins that frame the wine’s radiant and voluptuous finish.

» Get this wine on Wine.com

Ingredients

Servings:
7 cups
7 cups water
water
2 lb
2 lb lean pork butt
lean pork butt
4 cloves
4 cloves garlic
garlic
some
some sea-salt
sea-salt
1 tsp
1 tsp olive oil
olive oil
0.5 cups
0.5 cups orange juice
orange juice
0.5 cups
0.5 cups milk
milk
24
24  corn tortillas
corn tortillas
some
some salsa
salsa
1 slices
1 slices avocado
avocado
some
some cilantro
cilantro
some
some onion
onion
some
some limes
limes
7 cups water
7 cups
water
2 lb lean pork butt
2 lb
lean pork butt
4 cloves garlic
4 cloves
garlic
some sea-salt
some
sea-salt
1 tsp olive oil
1 tsp
olive oil
0.5 cups orange juice
0.5 cups
orange juice
0.5 cups milk
0.5 cups
milk
24  corn tortillas
24
corn tortillas
some salsa
some
salsa
1 slices avocado
1 slices
avocado
some cilantro
some
cilantro
some onion
some
onion
some limes
some
limes

Equipment

dutch oven
dutch oven
frying pan
frying pan
bowl
bowl
dutch oven
dutch oven
frying pan
frying pan
bowl
bowl


Instructions

In a large Dutch oven add the pork, garlic, salt and pepper, and water. Bring to a boil, then reduce heat, cover and simmer over medium low for 45 minutes to one hour. Drain well. When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer back to Dutch oven and heat the olive oil. Add the orange juice and milk and cook until liquid has evaporated and pork has browned; stirring occasionally. Season with salt and pepper to taste. Chop onions and cilantro, and slice avocado and limes. Place each in small individual bowls for serving. Heat tortillas in a dry frying pan and keep warm. For each taco, stack 2 tortillas and layer with warm carnitas, chopped cilantro, onion and avocado slices and give it a good squeeze of lemon juice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.17
Ingredient
2 pounds lean pork butt
4 cloves garlic
1 teaspoon olive oil
½ cups orange juice
½ cups milk
24 corn tortillas
some salsa
1 slice avocado
some onion
some limes
Price
$5.02
$0.27
$0.05
$0.25
$0.17
$2.23
$0.13
$1.09
$0.12
$0.03
$9.34

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

  • get more price tips

Cooking Tips

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
376 Calories
26g Protein
12g Total Fat
40g Carbs
23% Health Score
Limit These
Calories
376
19%

Fat
12g
19%

  Saturated Fat
3g
21%

Carbohydrates
40g
13%

  Sugar
3g
4%

Cholesterol
69mg
23%

Sodium
180mg
8%

Get Enough Of These
Protein
26g
54%

Selenium
37µg
54%

Phosphorus
504mg
50%

Vitamin B1
0.75mg
50%

Vitamin B6
0.85mg
43%

Zinc
5mg
34%

Vitamin B3
6mg
33%

Vitamin B2
0.55mg
32%

Fiber
6g
26%

Magnesium
93mg
23%

Vitamin B5
2mg
22%

Potassium
697mg
20%

Vitamin B12
1µg
18%

Manganese
0.34mg
17%

Copper
0.33mg
16%

Iron
2mg
14%

Vitamin C
10mg
13%

Calcium
112mg
11%

Vitamin E
1mg
7%

Folate
25µg
6%

Vitamin D
0.88µg
6%

Vitamin K
4µg
4%

Vitamin A
104IU
2%

covered percent of daily need

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