Crispy Pork Carnitas

Name: Crispy Pork Carnitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1.5 pound pork tenderloin (cut into 1/2-inch cubes); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 2 tablespoon vegetable oil; 0.5 cup orange juice (freshly squeezed or bottled); 0.25 cup chicken broth; 12 tortillas (small corn or flour); 10 ounce coleslaw mix (bagged); 0.25 cup mayonnaise; 1 tablespoon lime juice (freshly squeezed); 1 teaspoon sugar (granulated); 0.5 cup salsa; 0.5 cup guacamole

Quick-seared and seasoned pork tenderloin chunks, delivering that beloved crispy carnitas texture, served in soft tortillas with a fresh slaw, salsa, and guacamole.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $3.50/serving

Dietary

Dairy-Free
Nut-Free
High-Protein

Ingredients

1.5 pound pork tenderloin (cut into 1/2-inch cubes)
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
2 tablespoon vegetable oil
0.5 cup orange juice (freshly squeezed or bottled)
0.25 cup chicken broth
12 tortillas (small corn or flour)
10 ounce coleslaw mix (bagged)
0.25 cup mayonnaise
1 tablespoon lime juice (freshly squeezed)
1 teaspoon sugar (granulated)
0.5 cup salsa
0.5 cup guacamole

Instructions

In a medium bowl, toss the 1 1/2 pounds pork tenderloin cubes with chili powder, ground cumin, dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
Heat 2 tablespoons vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned pork in a single layer, making sure not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until well browned and crispy on most sides. Remove pork from the skillet and set aside.
Return all pork to the skillet. Pour in the 1/2 cup orange juice and 1/4 cup chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Continue to simmer for 5-7 minutes, or until most of the liquid has evaporated and the pork is tender and slightly glazed. The pork should begin to crisp up again.
While the pork cooks, prepare the quick slaw: in a medium bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon lime juice, and 1 teaspoon sugar. Add the 10 ounce bag coleslaw mix and toss to coat.
Warm the 12 small corn or flour tortillas according to package directions. Serve the crispy pork carnitas in warm tortillas with the quick slaw, 1/2 cup store-bought salsa, and 1/2 cup store-bought guacamole.

Notes

If you prefer extra crispiness, you can broil the cooked pork for a minute or two after simmering in the liquid. You can also make this with pre-cooked pulled pork or canned jackfruit for a vegetarian option.

Nutrition (per serving)

Calories: 520
Protein: 37.8 g
Carbohydrates: 38.5 g
Fat: 25.1 g
Fiber: 4.7 g
Sodium: 780 mg
Saturated Fat: 6.8 g
Sugar: 12.3 g
Cholesterol: 120 mg