Mini Carnitas Taco BowlsMini Carnitas Taco Bowls
Mini Carnitas Taco Bowls
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.
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Recipe - Price Rite Marketplace Corporate
MiniCarnitasTacoBowls.jpg
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
12
Servings
180
Calories

Shop Ingredients

Makes 12 servings
1/4 cup vegetable oil
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$3.99$0.08/fl oz
1 package (1 oz) Old El Paso™ original taco seasoning mix
Taco Bell Original Taco Seasoning Mix, 1 oz
Taco Bell Original Taco Seasoning Mix, 1 oz
$0.99$0.99/oz
1 tsp ground cumin
Badia Ground Cumin, 16 oz
Badia Ground Cumin, 16 oz
$8.99$0.56/oz
1 tsp ground coriander
Mi Pepito Corriander Seeds, 1.50 oz
Mi Pepito Corriander Seeds, 1.50 oz
$0.99$0.66/oz
1 tsp salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/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
Fresh Boneless Pork Shoulder Boned & Rolled, Picnic, 4.5 pound
$11.21 avg/ea$2.49/lb
2 cups chopped yellow onions
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$1.49 avg/ea$1.19/lb
6 cloves garlic, peeled
Fresh Garlic
Fresh Garlic
$0.87 avg/ea$3.49/lb
2 cups water
Bowl & Basket Distilled Water, 1 gal
Bowl & Basket Distilled Water, 1 gal
$1.39$1.39/gal
1/4 cup orange juice
Bowl & Basket Orange Juice from Concentrate, 1/2 gallon
Bowl & Basket Orange Juice from Concentrate, 1/2 gallon
$3.99$0.06/fl oz
2 tbs fresh lime juice + lime wedges for garnish
Bagged Limes - 2lb, 2 pound
Bagged Limes - 2lb, 2 pound
$4.99$2.50/lb
24 Old El Paso™ soft tortilla mini bowls (two 5.1 oz packages), heated per package directions
Not Available
1 1/2 cups crumbled queso fresco
Tropical Queso Fresco Centroamericano, 12 oz
Tropical Queso Fresco Centroamericano, 12 oz
$5.99$0.50/oz
1 cup sliced radishes
Red Radishes, 1 Bunch, 1 each
Red Radishes, 1 Bunch, 1 each
$3.99
2 medium jalapenos, thinly sliced
Jalapeno Pepper, 1 ct, 4 oz
Jalapeno Pepper, 1 ct, 4 oz
$0.50 avg/ea$0.12/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

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.