Cilantro Lime Pork Carnitas
Tender, flavorful pork shoulder braised in a zesty mixture of lime juice, cilantro, and achiote, perfect for serving in warm tortillas with fresh green onions.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Mexican
Ingredients
- 3lbsPork Shoulder, cut into 2-inch cubes
- 2tbspAchiote Paste
- 1cupFresh Cilantro, chopped
- 4Green Onions, thinly sliced
- 1/4cupLime Juice
Nutrition
420
105 per serving
28g
56% DV
18g
26% DV
45g
15% DV
Macronutrient Breakdown
- Fiber
- 6g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
In a large Dutch oven or heavy-bottomed pot, combine the cubed pork shoulder, achiote paste, and 1/2 cup of water. Bring the mixture to a boil over high heat.
5mhigh heat - 2
Once boiling, reduce the heat to low, cover the pot, and simmer the pork for 25-30 minutes, or until the meat is very tender and easily shreds with a fork.
25mlow heat - 3
Remove the lid and continue cooking for an additional 5 minutes to allow the liquid to evaporate and the pork to develop a slightly crispy edge.
5mlow heat - 4
Stir in the fresh cilantro and lime juice until well combined.
2m - 5
Serve the cilantro lime pork carnitas in warm tortillas, topped with the sliced green onions.
3m