Chef Paddy’s Carnitas Tacos

Crispy, juicy, citrus-kissed pork—these Carnitas Tacos with Let’s Taco ’Bout It don’t play around. Slow-cooked in orange, lime, garlic, and bold seasoning, then crisped to perfection. Every bite hits with flavor and balance.

Ingredients

For the Carnitas:

• 3–4 lbs boneless pork shoulder (cut into large chunks)
• 1 tbsp olive oil
• 1 tbsp kosher salt
• 1½ tsp black pepper
• 1½ tbsp Chef Paddy’s Let’s Taco ’Bout It
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 orange, halved
• 2 limes, halved
• 2 cups chicken broth

To Serve:

• Corn tortillas, toasted or charred
• Diced white onion
• Fresh chopped cilantro
• Lime wedges
• Salsa or avocado

Instructions

1. Season the pork: Pat pork dry and season with salt, pepper, and Let’s Taco ’Bout It .
2. Sear the meat: In a large Dutch oven or heavy pot, heat olive oil. Brown pork on all sides in batches. Remove and set aside.
3. Build the flavor: Add onion and garlic to the pot and sauté briefly to release aroma.
4. Add citrus & liquid: Squeeze in orange and lime juice, then drop the rinds in. Add chicken broth and return pork to the pot.
5. Cook low & slow: Cover and cook on low heat or in a 300°F oven for 2½–3 hours until pork is fork-tender.
6. Shred & crisp: Remove pork, shred, and spread on a sheet pan. Broil 4–5 minutes until crispy edges form.
7. Serve: Load into warm tortillas, top with onion, cilantro, and lime. Add salsa or avocado to finish.

Chef Paddy’s Tips

• Let the blend carry it: Let’s Taco ’Bout It already brings cumin, chili, and depth—no need to layer extra spices.
• Slow cooker option: Cook on low 7–8 hours, then crisp under the broiler.
• Shortcut: Use pre-cooked pork and finish in a hot skillet with citrus + seasoning.
• Make it a spread: Serve with rice, beans, and pickled onions for a full taco night.

Let’s cook with heart and hustle.