By Sasha Gordanier
Heat a skillet over medium heat and add olive oil. Once hot, add the shredded pork shoulder.
Season the pork with salt and pepper and cook, stirring occasionally, until the pork is crispy and heated through, about 5-7 minutes. Remove from heat and set aside.
Warm the corn tortillas in another skillet over low heat until soft and pliable, about 1 minute per side.
Add 2-3 tablespoons of cooked white rice onto each tortilla, spreading it evenly.
Top the rice with a generous portion of the crispy pork carnitas.
Add a spoonful of pico de gallo on top of the pork.
Garnish with fresh cilantro leaves.
Slice the lime into wedges and serve on the side for squeezing over the carnitas tacos.
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This Main Course Mexican Tacos recipe is ready in 45 minutes and features Pork shoulder (braised/shredded), Cooked white rice, Pico de gallo and other delicious ingredients. Contains 430 calories total.
Heat a skillet over medium heat and add olive oil. Once hot, add the shredded pork shoulder.
Season the pork with salt and pepper and cook, stirring occasionally, until the pork is crispy and heated through, about 5-7 minutes. Remove from heat and set aside.
Warm the corn tortillas in another skillet over low heat until soft and pliable, about 1 minute per side.
Add 2-3 tablespoons of cooked white rice onto each tortilla, spreading it evenly.
Top the rice with a generous portion of the crispy pork carnitas.
Add a spoonful of pico de gallo on top of the pork.
Garnish with fresh cilantro leaves.
Slice the lime into wedges and serve on the side for squeezing over the carnitas tacos.
Calories per Serving: 430
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