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Description
To make this recipe your own, try serving the carnitas tacos with different toppings—other slaws and salsas would work, as would cilantro sprigs, shredded lettuce, and crumbled queso fresco. On the side, serve grilled corn or sliced watermelon. Inspired by the dish Chef Patricio Sandoval prepared for Food Network In Concert.
Ingredients
US|METRIC
4 SERVINGS
- 2 lb. boneless blade pork roast (cut into 4x4x2-inch pieces)
- 4 cups lard
- 1/2 cup sweetened condensed milk
- 1/4 cup orange juice
- 1/4 onions (roughly chopped)
- 2 cloves garlic
- 2 bay leaves
- 6 Tbsp. vegetable oil (or other neutral-flavored oil)
- 6 chile de arbol
- 1/2 cup dry roasted peanuts
- 1 Tbsp. honey
- 2 tsp. lemon juice (or more to taste)
- 1 1/4 cups savoy cabbage (shredded)
- salt (to taste)
- 2 Tbsp. tomatillos (diced)
- 1 Tbsp. red onion (diced)
- 1 tsp. cilantro (finely chopped)
- salt (to taste)
- 8 corn tortillas (6-inch, warmed)
- 3 Tbsp. dry roasted peanuts
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Directions
- To make the carnitas: Preheat oven to 350 degrees F.
- In a braising pan or skillet just large enough to hold the meat over medium heat, combine carnitas ingredients, stirring occasionally until the lard melts. Add pork (the liquid should cover the meat) and bring to a simmer. Cover, transfer to oven, and cook until the pork is very tender, about 2 1/2 hours.
- While the pork is cooking, make the coleslaw: In a small skillet over medium heat, warm oil. Add chiles and cook, stirring occasionally, until the chiles darken and are toasted, 1 1/2 to 2 minutes. Set aside to cool to room temperature.
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