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Tassel Ridge® Carnitas Tacos

Ingredients

  • 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

Instructions

  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 until 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.

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

Recipe Notes

Wine Recommendation—Tassel Ridge Sweet Roxie Red®

Sweet Roxie Red® is a refreshing, sweet, fruity red wine with cherry and citrus on the nose and sweet cherry and candied fruits on the palate. Made from a blend of Marquette grapes grown in our Iowa, vineyards and Muscat grapes, Sweet Roxie Red is a great sipping wine or pair it with spicy Asian and Mexican foods. Serve chilled. Store at 55°F.