Description
Pork Shoulder Carnitas – made with amazing smoked pork shoulder, these carnitas are easy to throw together and so delicious!
Ingredients
Scale
- 1 batch Smoked Pork Shoulder (or ideally whatever leftovers you have)
- 1 can of corn or 3–4 corn cobs, grilled and kernels cut off*
- 2 avocados
- 1/2 cup fresh cilantro, chopped
- 5–10 authentic tortillas of choice
- 2 limes, sliced into small wedges
- barbecue sauce of choice
- (Optional) homemade creamy coleslaw or spicy purple coleslaw
Instructions
- Preheat oven to 450 degrees F.
- Shred pork shoulder (after cook time and rest time) and place on aluminum foil-lined baking sheet. Try to spread it out into a single layer.
- Bake for 5-10 minutes cook time or until pork starts to crisp up.
- Remove from oven and serve in tortillas with corn, avocado, cilantro, bbq sauce and a squeeze of lime juice.
- Enjoy!
Notes
- Corn: you can also grill some corn on the cob and cut off the kernels if you don’t want to use canned corn.
- Leftovers: this recipe is geared more towards using a batch of Smoked Pork Shoulder leftovers as a way to get another meal out of that amazing recipe!
Nutrition
- Serving Size: 1 taco
- Calories: 211
- Sugar: 10.3 g
- Sodium: 392.3 mg
- Fat: 8.5 g
- Carbohydrates: 26.2 g
- Protein: 9.9 g
- Cholesterol: 19.8 mg