My Abuela’s Carnitas
My Abuela’s carnitas are easy to make and tastes amazing, perfect for any taco night!
I grew up with these carnitas as a staple in our house. My mom would come home from a long day at work and put the pork in the pan and let it simmer away while she changed and picked up after my brother and I. Now, I make it for my family.
Nutrition:
Pork is a very popular protein source cooked throughout the world. It is also rich in these minerals and vitamins: thiamine, selenium, zinc, B12, B6, phosphorus, and iron. These nutrients help with blood production, brain and immune health, as well as muscle and body growth.
Pork is also a complete protein giving us all the essential amino acids that our body needs.
I like to make a quick pickled onion to help to cut through the richness of the fried pork and the vinegar helps with digestion.
Tips:
Ask the butcher to cut your pork shoulder into 2x2 cubes. This really cut down on prep time.
You can use any tortilla but I prefer Siete Cassava tortillas. You can heat these on a griddle or, if you are adventurous, you can heat them right on the burner, watching carefully and flip with tongs after a minute or less.
Fill with your favorite taco toppings. I used ripe avocado, cilantro and fresh lime juice. Feel free to add salsa, hot sauce, fajita veggies… its all good!
