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Picture of tray with taco ingredients

Taco Tuesday Carnitas

A delicious way to roast a pork shoulder to shred for tacos or enchiladas.
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Prep Time 30 minutes
Cook Time 5 hours
Course Main Course
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 1 Pork Shoulder/Butt Roast 4-5 lbs.
  • 2 tbsp Steak Seasoning

Juice Ingredients

  • 2 Oranges Freshly Squeezed
  • 6 Limes Freshly Squeezed
  • 1 can Dr. Pepper

Toppings for Roasting

  • 3 cloves Garlic peeled
  • 3 Hatch Chile Puree or Jalapeño Puree Cubes
  • 1/2 Onion Sliced

Taco Condiments

  • 1/2 Onion diced
  • 1/2 Cilantro, Bunch chopped
  • 1-2 Tomatoes diced
  • 1-2 Jalapeños chopped
  • 1-2 pkg. Tortillas Corn and/or Flour

Instructions
 

  • Preheat the Big Green Egg to 400 degrees. If searing inside, heat a skillet on high, with a teaspoon of oil to sear the meat on all sides.
  • Rub the Roast with steak seasoning
    Sear the roast on all sides.
    Place the seared roast into a drip pan or metal cake pan.
  • Reduce the Big Green Egg or Oven to 300 degrees.
  • Combine one can of Dr. Pepper, the juice of 2 oranges and six limes.
    Pour this mixture over the Pork Butt.
    Top with ½ onion and 4 blocks of hatch chile puree.
    Cover with foil.
  • Roast for 4 ½ hours at 300 degrees on the big green egg or in the oven.
  • Let the roast rest for about 30 minutes.
  • Shred it let it soak in the pan juices.
  • Heat up corn or flour tortillas to make the tacos.

Serve with Condiments: chopped onion, tomatoes, cilantro, Jalapeños, lettuce, etc.

    Keyword Enchiladas, Mexican, Tacos