Pork Carnitas Bell Pepper Salsa Verde Tacos

Pork Carnitas Bell Pepper Salsa Verde Tacos are a unique fusion of traditional Mexican cuisine and contemporary flavors. This delightful culinary creation combines the rich, savory flavors of slow-cooked pork carnitas with the vibrant, fresh taste of bell pepper salsa verde. It’s perfect for any occasion, whether a casual family dinner or a festive gathering with friends, and is sure to pique your culinary curiosity.

The journey to creating these delicious pork carnitas bell pepper salsa verde tacos is straightforward. It all starts with the pork carnitas. Using a 3-pound pork shoulder cut into chunks ensures that each bite is tender and flavorful. The pork is seasoned with salt and ground black pepper and seared in extra virgin olive oil until browned on all sides. This step locks in the juices and creates a flavorful crust, setting the stage for a delicious meal you can confidently prepare.

This recipe for Pork Carnitas Bell Pepper Salsa Verde Tacos stands out for its unique cooking process. The pork is slow-cooked with a medley of aromatic ingredients, including chopped onion, minced garlic, and a hint of smokiness from dried chipotle pepper. The addition of freshly squeezed orange juice and chicken broth perfectly balances sweetness and savory notes. Ground cumin, chili powder, a bay leaf, and fresh oregano sprigs round out the seasoning, infusing the meat with rich, complex flavors as it cooks slowly for several hours until it’s fall-apart tender.

While the pork is cooking, the Bell Pepper Salsa Verde is prepared. This vibrant salsa starts with husked and rinsed tomatillos, roasted alongside green and orange bell peppers, a jalapeño for a bit of heat, and a clove of garlic. Roasting these vegetables at 425°F (220°C) for about 20 minutes brings out their natural sweetness and adds a slight char, enhancing the salsa’s depth of flavor.

Once roasted, the vegetables are blended with fresh cilantro, lime juice, salt, and ground black pepper until smooth. The result is a bright, tangy salsa that perfectly complements the rich pork carnitas.

Thinly sliced red onions are pickled in white wine vinegar, water, sugar, and salt to add a tangy crunch. This quick pickling process infuses the onions with a sweet and sour flavor, contrasting the savory pork and salsa.

The final step in our culinary journey is the assembly of the tacos. We start with warm corn tortillas, providing a soft and slightly chewy texture that holds up well to the generous fillings. A portion of crispy pork carnitas is carefully placed on each tortilla, followed by a spoonful of the vibrant Bell Pepper Salsa Verde. The tacos are then topped with tangy pickled onions, freshly chopped cilantro, and a squeeze of lime for an extra burst of flavor, creating a symphony of tastes in every bite.

Pork Carnitas Bell Pepper Salsa Verde Tacos are a sensory experience. Each bite offers a harmonious blend of textures and flavors, from the tender, savory pork to the bright, zesty salsa and the crisp, tangy pickled onions. This dish is a testament to the rich heritage of traditional Mexican cuisine, infused with fresh, contemporary elements that take it to new heights. Whether enjoyed at a family dinner or shared with friends, these tacos will impress and satisfy your taste buds.

Pork Carnitas Bell Pepper Salsa Verde Tacos

Recipe by Kyle Taylor

5.0 from 2 votes

Course: MainsCuisine: MexicanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

6

hours 

30

minutes

Total time

7

hours 

Pork Carnitas Bell Pepper Salsa Verde Tacos combine tender, slow-cooked pork with vibrant, roasted bell pepper salsa verde and tangy pickled onions for a flavorful and refreshing twist on a classic dish.

Ingredients

• For the Pork Carnitas

• 3 pound pork shoulder, cut into chunks

• 2 tablespoons extra virgin olive oil

• to taste, salt and ground black pepper

• 1 large onion, chopped

• 3 cloves of garlic, minced

• 1 lime, juiced

• 1 lemon, juiced

• 1 dried chipotle pepper

• 1 1/2 cups orange juice, freshly squeezed

• 1 1/2 cups chicken broth

• 1 tablespoon ground cumin

• 1 tablespoon chili powder

• 1 bay leaf

• 3 sprigs of oregano

• For the Bell Pepper Salsa Verde

• 1 pound tomatillos, husked and halved

• 1 large green bell pepper, halved and seeded

• 1 large orange bell pepper, halved and seeded

• 1 jalapeno, halved and seeded

• 2 tablespoons extra virgin olive oil

• 1 clove of garlic

• 1/2 cup fresh cilantro

• 1 lime, juiced

• to taste, salt and ground black pepper

• For the Pickled Onion

• 1 large red onion, thinly sliced

• 1 cup white wine vinegar

• 1 cup water

• 1 cup sugar

• 1 tablespoon salt

• For the Tacos

• 8-12 corn tortillas

• freshly chopped cilantro

• lime wedges

Directions

• Prepare the Pork Carnitas:
  In a large pot or dutch oven, heat the extra virgin olive oil over medium heat. Season the pork shoulder chunks with salt and black pepper, then add them to the pot, searing until browned on all sides. Remove and set aside.
  
  Add the chopped onion and minced garlic, cooking until softened. Pour in the lime juice, lemon juice, orange juice, and chicken broth. Add the dried chipotle pepper, ground cumin, chili powder, bay leaf, and oregano sprigs. Bring to a simmer, add the pork chunks, then cover and cook on low heat for 6 hours, until the pork is tender and easily shreds with a fork.
  
  Once cooked, remove the pork from the pot and shred with a fork. Transfer the shredded pork to a baking sheet and broil in the oven for 5-10 minutes until crispy edges form.
• Make the Bell Pepper Salsa Verde:
  Preheat the oven to 425°F (220°C). Place the tomatillos, green bell pepper, orange bell pepper, jalapeño, and garlic on a baking sheet. Drizzle with extra virgin olive oil. Roast for 15-20 minutes, or until the vegetables are soft and slightly charred. Transfer the roasted vegetables to a blender, add the cilantro, lime juice, salt, and black pepper, and blend until smooth.
• Prepare the Pickled Onions:
  Place the sliced red onions in a jar or bowl. Combine the white wine vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, then remove from heat. Pour the hot pickling liquid over the onions, ensuring they are fully submerged.
  
  Let sit at room temperature for at least 30 minutes.
• Assemble the Tacos:
  Warm the corn tortillas in a skillet. Fill each tortilla with a generous portion of crispy carnitas. Top with bell pepper salsa verde, pickled onions, freshly chopped cilantro, and a squeeze of lime.

Notes

• Adding spices and herbs like peppercorns, coriander seeds, bay leaves, and fresh herbs will enhance the flavor of your pickled onions.
• For the best flavor, refrigerate the pickled onions for a few hours before serving.