Pork Shoulder Carnitas Recipe
Pork Shoulder Carnitas - made with amazing smoked pork shoulder, these carnitas are easy to throw together and so delicious!
Ingredients
- 1 batch Smoked Pork Shoulder or ideally whatever leftovers you have
- 15 ounces canned corn or 3-4 ears of grilled sweet corn and kernels cut off*
- 2 avocados
- ½ cup fresh cilantro chopped
- 5-10 authentic tortillas of choice
- 2 limes sliced into small wedges
- barbecue sauce of choice
- creamy coleslaw or spicy purple coleslaw optional
Instructions
- Prep: Preheat oven to 450℉.
- Bake: 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 or until pork starts to crisp up.
- Serve: 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 make grilled 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
Calories: 584kcal | Carbohydrates: 66g | Protein: 23g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 51mg | Sodium: 1163mg | Potassium: 702mg | Fiber: 9g | Sugar: 20g | Vitamin A: 476IU | Vitamin C: 24mg | Calcium: 140mg | Iron: 3mg
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