Carnitas Tacos with Summer Peach & Tomato Salsa | Dorothy Lane Market

Carnitas Tacos with Summer Peach & Tomato Salsa

PREP TIME 15 mins
COOK TIME 3 hr 30 min
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters

These tacos sing with summer flavors! Alternately, instead of cooking in your Dutch oven you could use a slow cooker to cook the pork on low for 8 hours. 


  • lbs boneless pork butt or shoulder
  • 8 garlic cloves, roughly chopped
  • 1 Tbsp Kosher salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp black pepper
  • ½ tsp cinnamon
  • tsp cayenne pepper
  • 3 limes, 2 juiced and 1 cut into wedges for serving
  • juice from 1 orange
  • 20 oz beer
  • 1 medium white onion, diced
  • ½ cup cilantro, chopped
  • 2 Tbsp minced jalapeno (with or without seeds)
  • 2 big pinches of Kosher salt
  • 2 grinds of black pepper
  • 1 squirt of lime juice
  • 2 cups diced tomatoes
  • 2 cups peeled and diced peaches


Place the pork shoulder and chopped garlic into a big bowl. Sprinkle the meat with salt, cumin, chili powder, black pepper, cinnamon, and cayenne. With your hands, rub the seasonings into the meat.
Transfer seasoned pork to a Dutch oven. Add in lime juice, orange juice, and beer. Cover the pot and braise for 3 hours. After 3 hours, transfer the meat to a large bowl and shred it apart using two forks. The pork should fall apart easily.
Next, preheat broiler and line a baking sheet with aluminum foil. Spread the pork into an even layer and broil for 5 to 10 minutes, rotating the pan, until the pork is evenly crisped.
While the pork crisps up, mix together the white onion, cilantro, minced jalapeno, salt, pepper, and lime juice. Divide between two bowls; add chopped tomatoes to one and peach to another for the salsas.
When ready to eat, serve in warmed tortillas with hot sauce and extra lime wedges.


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