Carnitas Soft Tacos with Guacamole and Pico de Gallo

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This recipe goes into my keep file. The flavor was perfect and reminds me of a place in Tijuana my family used to go to when I was young. I have already shared it with all my family members and some special friends. I made the carnitas for my son's going to college party and they were gone in a flash!! I will need to triple the recipe for any future gatherings.

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This is a great recipe. It was easier than I thought. There is one thing that I would change. At the end of the recipe when you let the meat crisp in the oil, only let it crisp for about 15 min. 25-30min was to long and parts were to crispy.

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VERY GREAT TASTE. I DID NOT USE THE CALLLED FOR AMOUNT OF LARD , IT STILL WAS GREAT. IT WAS A HIT AT MY CINCO DE MAYO PARTY.

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Excellent & easy if you have somebody to chop the veggies

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I love Carnitas and I don't see why anyone would want to cook the pork in 2 lbs. of lard for hours. Granted, I purchase boneless pork loins, but I cube the pork, put it in a pot with a couple roughly chopped onions, a couple of jalapenos, garlic cloves to taste and some adobo sauce. Add enough WATER to cover and simmer for about two hours. Drain meat and discard veggies and liquid. I then put the meat in an oven proof pan, add some Goya Sazon seasoning and then add enough orange juice to cover; stick it in a 400 degree oven and stir about every 15 minutes until all moisture is absorb. Serve with sour cream, quacamole, some pico de gallo and flour tortillas. Husband went nuts when I first served this and he asks for it weekly. Unfortunately it is too spendy to make that often using boneless loins.

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I've only made the guacamole and Pico de Gallo from this recipe but they are both wonderful. Everyone always wants my recipe. I've made them again and again.

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Although messy (i don't like working with lard, very deliciuos. The guacamole is a must.

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make full amount and hook it up

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I used a different carnitas recipe (too much lard in this one, but I did make Emeril's guacamole and Pico de Gallo. Both were very good and simple to make. I've tried different recipes for guac and pico, and none were as good as these.

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Very easy to make and very yummy.