Carnita Street Tacos

Carnita Street Tacos


PREP TIME: 15 min

COOK TIME: 4-8 hrs

TOTAL TIME: 8 hrs + 15 min

  • 1 package Tyson® Crafted Creations® Pork Shoulder for Carnitas
  • 1 small head cauliflower
  • 1 tsp cumin
  • 1/2 tsp kosher salt
  • 1 onion, sliced
  • 2 c vegetable oil, for frying
  • 1/2 c panko bread crumbs
  • 1 Tbsp corn starch
  • 1 avocado, sliced
  • Black pepper, to taste
  • 8 small flour tortillas
Verde Mayonnaise
  • 1 c mayonnaise
  • 1/2 c prepared salsa verde

Slow-cooked Pork Shoulder for Carnitas shredded and pan-crisped, nestled in small flour tortillas with cumin-roasted cauliflower, charred onion petals, breaded avocado and verde mayonnaise.

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  1. Cook the pork shoulder according to package instructions. Shred half of the pork using two forks and keep warm in the natural juices. Reserve the second half for another meal.
  2. Preheat oven to 350°F. Clean and core the cauliflower head. Place in a baking dish and spray with vegetable cooking spray. Season the cauliflower with cumin, salt and pepper. Place into the oven and roast for 1 hour and 15 minutes. Let cool before slicing into small pieces. *This step can be completed the night before and cauliflower kept in an air-tight container in the refrigerator.
  3. While cooking the cauliflower, spread the onion slices on a baking pan and cook in the oven for 15-20 minutes or until browning begins. Set aside and refrigerate. *This step can be completed the night before and onions kept in an air-tight container in the refrigerator.
  4. Mix the bread crumbs and starch together in a mixing bowl. Coat the avocado slices in the bread crumb mixture and carefully place in the hot oil. Fry the avocado for 30-60 seconds, turning with a slotted spoon until the slices are golden brown on all sides. Drain on paper towels and set aside.
  5. Combine the ingredients for the verde mayonnaise in a small bowl, set aside.
  6. Heat a large dry skillet over medium to medium-high heat. Warm the tortillas in a single layer for 1-2 minutes on each side until toasted golden and pliable. Keep the tortillas warm in a clean unbleached towel.
  7. Build the tacos with layers of pork, cauliflower, onions, avocado and sauce in the warm tortillas.

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