Carnitas Soft Tacos

This dish is an experiment, because neither of us have ever cooked it. I just had my first taste of Carnitas a year ago, and Mikie has never made this before. She is pretty familiar with all of the ingredients, and we were eager to find another dish that we could use our picnic roasts with.

Traditionally, Carnitas are cooked with lard, but we opted to go with olive oil and chicken broth has a healthier alternative and quicken the cooking process.


We prepared fresh ingredients like oranges, red onions, avocados, lime juice and green chiles, using these fruits and vegetables together to brighten up the dish.

Aside from being really pretty to look at, it was really delicious. It kind of reminded me of our pulled pork dish a little bit, but we cooked it with green chiles and used other Mexican ingredients and spices to make it a completely different rendition.



COOKING DIRECTIONS
Preheat oven to 350 degrees. Cook pork in large pot with olive oil on medium high heat until the pork is tender in center. Add Chicken Broth to avoid burning the meat and the bottom of the pan.Takes roughly 30 minutes to cook through. Finish in oven for another 15 to 20 minutes.



INGREDIENTS

• 1 Small Can of Diced Green Chiles
• 1/2 Cup of Chicken Broth
• 2 Pork Picnic Roasts
• 1/2 a Red Onion
• Sliced Avocados
• Sliced Oranges
• Squeezed Orange Juice
• Squeezed Lime Juice
• 1 Clove Chopped Garlic
• Salt & Pepper to Taste