Crispy Carnitas Tacos with Roasted Jalapeño Lime Avocado Recipe

This quick and easy Million Dollar Dip, also known as Neiman Marcus Million Dollar Dip, tastes like a million bucks thanks to its amazing ingredients! The ultimate creamy, cheesy appetiser dip contains cream cheese, mayonnaise, bacon, and cheese.  

– 2-3 pounds pork butt, or 6 chicken thighs/breast – 2-3 chipotle peppers in adobo, chopped – 1 tablespoon garlic powder – 1 tablespoon onion powder – 1 teaspoon smoked paprika – 1 teaspoon ground cumin – 1 teaspoon dried oregano – 2 teaspoons salt – 1/2 cup fresh orange juice – 1/4 cup fresh lime juice – 1 cup red enchilada sauce – 12 hard shell tacos (see notes for homemade) – 2 cups shredded Mexican cheese – ROASTED JALAPEÑO LIME AVOCADO – 1-2 jalapeño pepper – 2 avocados, diced – 1/3 cup fresh chopped cilantro – 2 tablespoons lime juice

Ingredient

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1

Heat the oven to 325°F. Place pork in a large oven-safe Dutch oven. Mix in chipotle chiles, garlic, onion, paprika, cumin, oregano, and salt. Spice the roast all over. 

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Instructions

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Add orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and roast until tender, 2 1/2–3 hours. Heat the oven to 425°F. 

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Uncover and cook until top is deeply caramelised, 10 minutes. Remove and shred meat from pot. Arrange unfilled taco shells in a 9x13-inch baking dish. Transfer to oven and bake 5 minutes. 

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To each taco shell, add pork and cheese. Bake 10 minutes to melt cheese. Roast or char jalapeños alongside tacos on an open flame using a gas burner. If desired, de-seed and chop after charring.  

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Season jalapeños, avocado, cilantro, and lime with salt, then lightly mash. Serve tacos with cilantro, avocado, and any remaining braising liquid. I like mango salsa too. 

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Place pork in the bottom of the crockpot bowl. Mix in chipotle chiles, garlic, onion, paprika, cumin, oregano, and salt. Spice the roast all over.  

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Add orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and cook 5 hours on LOW or 3 hours on HIGH. Remove meat from crockpot and shred with two forks. 

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Arrange unfilled taco shells in a 9x13-inch baking dish. Transfer to oven and bake 5 minutes. To each taco shell, add pork and cheese. Bake 10 minutes to melt cheese. 

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Roast or char jalapeños alongside tacos on an open flame using a gas burner. If desired, de-seed and chop after charring. Season jalapeños, avocado, cilantro, and lime with salt, then lightly mash. 

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Serve tacos with cilantro, avocado, and any remaining braising liquid. I like mango salsa too. 

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Also See

Also See

Easy Million Dollar Dip Recipe