Orange Guava Carnitas Tacos

Cooking Orange Guava Tacos

Orange Guava Carnitas Tacos

 

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

 

Description:

Insert Ben’s magic words

 

Ingredients:

 

  • 3 tablespoons olive oil
  • 3 lbs. pork tenderloin
  • 2 tablespoons cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 5-6 cloves garlic, minced
  • 1 white onion, diced
  • ½ cup orange juice
  • 12 oz. can of Hangar 24 Orange Guava beer
  • 32 oz. chicken stock

 

For the Mango Salsa:

  • 1 cup pico de gallo
  • 1 medium avocado, diced into ¼-½ in cubes
  • 1 mango, diced into ¼-½ in cubes
  • ½ jalapeno, chopped
  • ¼ cup cilantro, chopped

 

Serve with:

  • white corn tortillas
  • lime wedges
  • salt & pepper to taste

 

Instructions:

 

  1. Heat olive oil in a large pan over medium high heat.
  2. In a small bowl combine cumin, oregano, chili powder, smoked paprika, cayenne, salt and pepper.
  3. Rub spice mixture all over the surface of the pork tenderloin, lightly pressing into the pork to adhere all of the spices. Sear the pork in oil, cooking each side for approximately two minutes, rotating until the entire exterior of the pork is a dark golden brown.
  4. Transfer pork to a large slow cooker, including all the extra spices and drippings from the pan.
  5. Add onion, garlic, orange juice, Hangar 24 Orange Guava beer, and chicken broth to the slower cooker. The pork should be submerged in the liquid.
  6. Cover and cook on low heat for 8 hours.
  7. While pork cooks, prepare the mango salsa by adding all ingredients in a small bowl, and lightly toss until mixed well. Cover salsa and place in fridge to allow ingredient to marry.
  8. Transfer pork to a large cutting board and shred using a fork. You may need to cut down some of the shredded pork in to smaller pieces (anywhere from 2-3 inches) with a knife.
  9. Carefully place shredded pork onto a large sheet pan in an even layer. For easier clean up, cover top of the pan with foil prior to adding pork. 
  10. Use 1-1 ½ cups of the cooking liquid from the slow cooker to drizzle over the shredded pork on the sheet pan.
  11. Broil pork on high for approximately 5 minutes, or until the shredded pork has golden brown crispy bits on the ends. DON’T SKIP THIS STEP.  It adds a wonderful texture to the tacos without comprising the juiciness.
  12. Serve with corn tortillas (we like them slightly scorched on a cast iron skillet), cool mango salsa, and lime wedges.

 


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