Enjoy the glimmer of spring with Tassel Ridge Carnitas Tacos

Balance the sharp spices in these Carnitas Tacos with fruity notes in Tassel Ridge Iowa St. Croix Rosé.

Tassel Ridge® Carnitas Tacos


  • 4 lb pork shoulder (pork butt), boneless, skin removed
  • 1 onion, chopped
  • 2 cloves garlic, smashed
  • 2 celery ribs, chopped into large pieces
  • 4 Tbsp salt
  • 1 Tbsp chili powder
  • 2 tsp chipotle powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 3 Tbsp lime juice
  • 4 cups chicken broth
  • 12 warm corn tortillas


  1. Preheat oven to 325°F. Place pork in roasting pan. Add onion, garlic, celery, salt, chili powder, chipotle powder, oregano, cumin, lime juice, and chicken broth. Cover pan tightly with foil. Roast 2 to 2½ hours, or until fork tender. Remove foil. Roast about 1 hour, or lightly browned. Add more broth or water if liquid begins to dry out. Allow to cool just enough to shred pork. Discard liquid and vegetables. Shred pork. Place pork on tortillas. Serves 4–6.

    ServingSuggestion—Top with cilantro, diced onion, salsa, and guacamole or your favorite toppings.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa St. Croix Rosé

Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Iowa vineyards, Iowa St. Croix Rosé pairs well with Mexican dishes, Asian stir-fry, and other spicy foods. Serve chilled.