Wrap these slow-cooked, moist, savory pork Margarita Carnitas made with blended citrus juices and festive seasonings in a soft tortilla. Then, serve them with this amazing fresh and tangy Taco Slaw on top. I dare you to eat just one!
Some people find it hard to disassociate tacos from margaritas. Whenever they go to a Mexican restaurant, they order an ice-cold frosty glass of the luscious lime liquid with a salt rim and a float of orange liqueur to go with their food. As for me, I would rather use those ingredients in my delicious Margarita Carnitas every time!
I love this recipe because the pork chunks slowly roast until they become “fall off the bone” tender. Then, they caramelize in the lime, orange, tequila, honey, brown sugar mixture until it’s crispy on the outside and ridiculously flavorful inside.
When it’s time to eat, you put the tasty citrus pork pieces into a hot corn tortilla and slather it with my “all-inclusive” Taco Slaw and you’re good to go. This slaw is the perfect accompaniment to the Margarita Carnitas recipe. It’s crunchy, tangy and loaded with savory vegetables like red cabbage, green onions, tomatoes, red onion, and jalapeno peppers. It has all the normal taco topper fixings in it, so you only have to add a little cheese (if you so desire).
These Margarita Carnitas are the perfect yummy food for a crowd. It is SO easy to prepare and everyone will enjoy serving themselves. Add a Mexican Caesar Salad and you’re ready for a fiesta. Oh, and don’t forget the Cadillac margaritas, it wouldn’t be a Party!! without them.
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 3-4 lb boneless pork shoulder, cut into 2” cubes
- 1½ cups orange juice
- juice from 1 lime
- 1 tablespoon tequila
- 1 tablespoon honey
- 2 cups chicken broth
- 1 cup water
- Corn tortillas
- Desired Toppings: shredded jack cheese and taco sauce
- Taco Slaw:
- ¾ cup coarsely chopped green onions
- ¼ cup red wine vinegar
- 2 Serrano chiles, seeded and finely diced
- 1 jalapeno pepper, seeded and finely diced
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ cup olive oil
- 2 tablespoons mayonnaise
- 1 head purple cabbage, finely shredded
- 1 tomato, seeded and chopped
- 1 small red onion, halved and thinly sliced
- ¼ cup freshly chopped cilantro leaves
- For the Carnitas:
- Preheat oven to 300°F.
- In a large gallon Ziploc storage bag, toss together the cumin, oregano, chili powder, brown sugar, garlic powder, onion powder, salt and pepper until well mixed. Add in the pork cubes and toss until coated.
- Heat oil in a large Dutch oven over medium high heat and brown the pork pieces on all sides, in 3 batches. Remove each batch and set aside until it’s all browned.
- When complete, add all the pork back into the pot and pour in the orange juice, lime juice, tequila, honey, chicken broth and water. It should just barely cover the meat, or add a little more water. Bring the pot to barely a boil, cover and place in the oven for 2½ to 3 hours. Stir the meat half way through.
- Make the Taco Slaw during the last half hour while the meat is cooking:
- Taco Slaw:
- Place the green onions, red wine vinegar, Serrano chiles, jalapeno pepper, sugar, salt, garlic powder, pepper, oil and mayonnaise into a blender and blend until emulsified. Place the cabbage, tomato and red onion in a bowl, add the dressing and stir until fully combined. Fold in the cilantro and season with salt and pepper, to taste. Keep refrigerated until ready to use.
- Remove the meat from the oven. Preheat oven to broil. Remove the pork from the pot and let it cool a few minutes until you can shred the pork chunks into pieces onto a baking sheet (lightly salt). Broil until crisp and crusted, about 3-4 minutes each side. Watch carefully. Serve immediately on warmed tortillas with Taco Slaw and any other desired toppings.
For other taco delights, please try our Ultimate Taco Take 1, Taco Plate Casserole, Parmesan Street Tacos or the Unconventional Taco to name a few!