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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
Servings: 8 people
Course: Main Course
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. 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.
  2. Rub the Roast with steak seasoning
    Sear the roast on all sides.
    Place the seared roast into a drip pan or metal cake pan.
  3. Reduce the Big Green Egg or Oven to 300 degrees.
  4. 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.
  5. Roast for 4 ½ hours at 300 degrees on the big green egg or in the oven.
  6. Let the roast rest for about 30 minutes.
  7. Shred it let it soak in the pan juices.
  8. Heat up corn or flour tortillas to make the tacos.
Serve with Condiments: chopped onion, tomatoes, cilantro, Jalapeños, lettuce, etc.