When it comes to tacos, Pork Carnitas Tacos are the best of the best. When I was in Mexico last year, much research was done to hunt down the BEST carnitas joints that the locals haunt!
Mexicans take their Carnitas tacos seriously because it is so mouth wateringly delicious. Succulent, slow cooked seasoned pork, shredded and stuffed into tacos. I am so obsessed, these are what I made for the cooking demo I did at the 2016 Sydney Good Food & Wine Show on the weekend!!!
It’s been 2 years since I posted my Pork Carnitas recipe which, to this day, remains as one of my all time most popular recipes. I’ve made it countless times since, and I am honestly not exaggerating when I say that I almost always have bags of frozen Carnitas in my freezer.
They are that easy, that good, and that versatile. Verified by the hundreds of readers who have left their feedback on the recipe!
So when Murray Valley Pork asked me to do a cooking demo at this years’ Sydney Good Food & Wine Show (just, you know, the biggest foodie event of the year!!), there was no contention – I had to do Mexican Pulled Pork Tacos!!
GOOD FOOD & WINE SHOW update!
The Sydney Good Food & Wine Show took place on the weekend just gone and I was so excited to be there doing cooking demos for Murray Valley Pork!! I planned for it meticulously, practiced the recipes over and over, slapped on the makeup and packed an entire suitcase full of kitchen gear to take (no joke). And I had all my Baby Fingers tightly crossed that it would go exactly to plan.
It did not.
I forgot to use most of the garnishes and sides for everything I made, wanting to make everything look pretty.
I completely buggered up a sauce.
I tried to salvage it, then buggered up the salvage attempt. So I had to remake it from scratch.
A pork tenderloin “jumped out” of the oven onto the floor.
And when I went to the bathroom after the demo, I realised I had a chunks of pork in my hair. 😉
It was SO MUCH FUN!!!
As strange as it sounds, all those bloopers just made it even MORE fun! With every bugger up I made, I just laughed my way through it, along with the audience!
Wow, what an experience. I loved chatting to people, loved talking about why it makes a difference to get to your butcher for Murray Valley Pork, loved being behind the scenes and getting my hands dirty (literally!). And most of all, I loved being able to actually share my food with people in real life, not just through the computer screen. We were only handing out samples, but still! It was a hint of reality of why I enjoy doing what I do – because good food isn’t just about cooking and photographing the food, it’s about sharing it!
And by popular demand….yes….a little VIDEO of the Sydney Good Food & Wine Show! 🙂
So today, I wanted to share with you the Pork Carnitas tacos that I made at the Good Food and Wine Show. Albeit I forgot most of the sides and garnishes during the show!!!
This spread is my copycat of the Carnitas tacos at Old Town Mexican Cafe in San Diego that my friend Kevin from Kevin Is Cooking took me to when I visited a couple of months ago. With San Diego being only 30 minutes from the border of Mexico, there is seriously good (and real) Mexican food there, and the Carnitas at Old Town Mexican Cafe are reputed to be the best in town!
I don’t want to come off as obnoxious, but I did declare to Kevin that I truly think my Slow Cooker Pork Carnitas are pretty darn close to the Old Town Mexican Cafe ones. 🙂
So I made my Pork Carnitas taco spread complete with refried beans (made by dressing up canned refried beans), a chipotle tomato salsa sauce just like Old Town Mexican Cafe. Here are some iPhoto snaps from when I went. What do you think? Does mine look similar? 😉
Juicy, tender pulled pork with the all important golden crunchy bits. Here’s a nice little close up of the Pork Carnitas. Nice sight, hmm??? 🙂
Creamy avocado and refried beans. Juiciness from tomato, zing from onion, and a fresh kick from the spicy tomato salsa sauce, finished with a squeeze of lime.
No sour cream and no cheese here! That’s not the way tacos are served in Mexico! But I would never judge if you had to have them…. – Nagi x
PS Couple more classic moments from the Show:
1. When my brother yelled out “more pork, less talk!” in the middle of the demo!! Everybody laughed and Murray Valley Pork declared it to be a fabulous new tag line!
2. Right in front of the client, my mother peered at my face and screeched “are you wearing fake eyelashes??” (Where is the eye roll emoticon when I need it??!!)
And more tacos
Quick Chicken Tacos – 2 in 1 recipe, shredded taco seasoned chicken AND taco sauce
Beef Tacos – the old school way
Fish Tacos – marinated and grilled, healthy and delicious!
Shredded Beef Tacos – tender slow cooked shredded beef in a deep flavoured Mexican sauce
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Pork Carnitas Tacos
Ingredients
- Pork Carnitas
- Spicy Tomato Salsa Sauce
- Small tortillas (corn or flour)
- Avocado slices
- Tomato slices
- Lime wedges
- White onions , finely sliced or diced
- Coriander / cilantro leaves
- Grated cheese
Dressed Up Canned Refried Beans (Note 1)
- 1/4 cup finely chopped onion (white, brown or yellow)
- 1 garlic clove , minced
- 2 tbsp olive oil
- 14 oz / 435 g can refried beans (I use Old El Paso)
- 1 tsp onion powder (or garlic powder)
- 1/2 tsp cumin
- 1/3 – 1/2 cup sour cream
Instructions
Refried Beans
- Heat oil in a saucepan over medium high heat. Add garlic and onion, saute for 3 minutes.
- Add remaining ingredients except sour cream and stir to combine. Add about 1/4 cup sour cream, stir, then add more to achieve your desired consistency. Once the beans are heated, remove from heat.
Pork Carnitas Tacos
- Warm tortillas, according to packet instructions.
- Pile up Pork Carnitas on a plate.
- Spoon Refried Beans onto a plate and top with grated cheese.
- Place coriander, lime, onion, tomato and avocado onto a plate.
- Serve with Spicy Tomato Salsa on the side as the sauce!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Where was Dozer? He was sent to a friends’ place for the day – another retriever called Ollie! I wasn’t allowed to take him to the show. Something about hygiene rules? Bah! 😉 People wanted to meet him!
Maybe next year…..
Can you fry the Pork ahead of time before the company arrives? If so, any suggestion to keep warm without drying out? I was thinking of putting back in crock pot on low?
Hi Susan! yes crockpot is best 🙂 This is so juicy, it keeps really well. Maybe reserve a little juice and drizzle it on just before serving!
Thanks Nagi 🙂
I live in Oregon, just north of California and you would think someone around here would know how to make GOOD CARNITAS-not so. So we have to go clear to Australia to get the real deal. Carnitas absolutely have to be fried in a frying pan before serving period. You fry them until they turn brown and start jumping out of the pan. Never fry before freezing, fry just before eating. I used to live in Los Angeles and my favorite place was in a gang neighborhood and had an armed guard in the parking lot, I took my life in my hands when I had to go there to get real carnitas. La Chabalita had a stuffed pigs head mounted in the kitchen=carnitas to die for!
You crack me up Steve!!! And I would take my life in my hands for a carnitas fix too….. But seriously, an armed guard??? Really???
Yes, REALLY! I only went there in the daytime, I’m crazy, not stupid. You are so lucky to get flank steak at a reasonable price, here it is over $7 a pound since it is very popular for carne asada-another to die for Mexican food.
I haven’t been there in over 15 years but it’s still there one block north of the 15 freeway on Western ave “La Chabelita”. In the early 90’s there was a huge race riot that started a few blocks from there. Some of the buildings around it were burned down but they didn’t burn down the burrito stand-hey, even rioters need to eat!
I’ve added this to my “LA EATS” map! 🙂
I would do that for a good feed. 🙂 Might have to go next time I’m in LA! Do you remember what it is called?
Wonderful Nagi. I wish I had been in Sydney to come and meet you. Doing demos can be a really fun thing and one that becomes addictive. Murray Valley Pork is sensational and its great to see it being encouraged. Congrats!
Woah – Tania! I should have called you to get advice!!!
I am from San Diego, and have been to the restaurant you are talking about a million and one times 🙂 I have a carnitas recipe that I use, but have got to give your a try too!
Oh, I don’t have a brother to yell things out, but I have a very obnoxious boyfriend, and two rowdy 20 something kids that would probably heckle the hell out of me if I was ever to do something like that!!
Isn’t Old Town the BEST???!!!! I died and went to carnitas heaven!!!
Yay so glad the Food & Wine show went well, saw some of your snapchats and it looked amazing – congratulations! The bloopers were hilarious, and I’m sure everyone got a good laugh. And these pork tacos…those carnitas looks phenomenal, love the avocado addition too. PS are you in Sydney this weekend? I’m making a trip down for a friends birthday and am free on Sunday if you are around at all – would love to catch up IRL x
OMG, that is so typical of me Claudia! I wish I was a poised classy cook but alas, that is not the case!! 😉 Yes I’m in Sydney this weekend! I have a couple of things on Sunday but shoot me an email, let’s see if we can catch up for a coffee!
OK, first off, the demo must have been crazy fun and you literally had me laughing out loud at your bugger ups! You looked like you were having a great time. I have demo-ed before too and once even cut my fingertip – shredding… I cupped my hand so quick and Dave took over. Hot mess. So embarrassed (trust me nothing bad got in the food!), but we carried on, bandaged myself and I did the dessert demo after. Pro!
Old Town would be proud (as am I) those look spot on Nagi and you even had pics from our dining table (sans that wretched waiter who we both scolded, ha!) Thanks for the shout out too! It all looks deelish and your garnish plate beats OTMC, ha!
Ollie and Kodi said to say hello to Dozer BTW…
OMG cutting myself was my biggest fear!! So the fact that you cruised past that is incredible – you guys ROCK!!! Seriously, it’s probably “illegal” to say this, but I though Old Town Carnitas were even better than all the ones I tried in Mexico which I found to be oilier. Old Town has better crispy golden bits which is my fave!!! Can’t wait to come back and spend more time in SD Kev!! N xx
Agreed, OTMC crispy carnitas for the win! Plus, you know your room is always available to you. 😉
And I know the pups and Dave miss me!!! 😉
Looks delicious, I will have to try these out.
I absolutely 10000% swear it is delish! Hope you do try it! N x
Gosh, do I love Taco Tuesday. Especially when is looks this good!!! I must try this recipe soon!
Taco Tuesday, Taco Monday…Taco Friday….is there are NON taco day??? 😉 N x
Thanks for sharing…can’t wait to make these carnitas….Looks like show was major success!
Thanks Lyn!!! The show went fantastic, on both sides – cooks and audience!!! N x
Nagi , you are a real gem, to be able to laugh at yourself is a wonderful thing. You are a real inspiration, and your cooking isn’t bad either. Maddie
Thanks Maddie!! (or Dawn?? 😉 ) I figure if I can’t laugh at my flaws, life would be a lot more miserable because my life is riddled with mistakes!!! N x
Oh how I love San Diego Old Town and the fabulous food that is served at the various restaurants there – we’ve stayed there 3 times now, and sometimes wish we lived there.
So, I have asked my husband (the cook in our family), to cook your Carnitas tonight or tomorrow, so we can be transported back to that heavenly place!
PS ~ Looks like your audience at the Food Show really appreciated your Carnitas …
I love that you have instructed – oops, I mean asked – hubby to make these!!! I think the audience did enjoy the carnitas….but really, who doesn’t love free tacos??? 🙂 N x
Loved the video: you really did seem to be having fun un spite of the bloopers and ‘family sabotage’! And you were not exactly short of taste-tasters!! Looked up your recipe and, yes, shall definitely make for the very first time in my long cooking ‘career’ – did not think one could make them as nutritionally health as you have achieved. THat they will taste great goes without saying!! Thanks heaps!!
Oooh! I’m kind of nervous to hear what you think!!! I hold your opinion in high regard Eha 🙂 N x
Your carnitas actually look tastier (more juicy) than the restaurant ones, from the picture. I’ve got a new slow cooker I need to break in, and might try out this recipe to do so. 🙂
On a side note, I have family who would likely do the same things in public… :p Sounds like you had fun. Thanks for sharing!
Thanks Katherine, that’s so sweet of you to say! And honestly, I can’t think of anything better to break in your new slow cooker than with CARNITAS!!! 🙂
Oh well done you – I think you are very brave to get up in public like that. So glad you had fun. Even if you did end up with meat in your hair!
I think I was shredding the pork with too much enthusiasm and flicked pork in my hair…ba ha ha!!!
Kinda fun to actually see you finally, instead of just reading recipes, comments, commentary, etc. As an admirer of your culinary skills from afar (US) I would loved to have heard commentary from you to help me feel I know you and your work even better.
Thanks Mike! I’m working on a set up to add voice to my videos 🙂 I did actually record sound for the video, but I wanted to get something out quickly and it takes longer to make videos with sound! But I promise it is coming! N x
You obviously had a load of fun Nagi and isn’t that what life is all about? Well done! Dozer looks happy to be sharing a stick with Ollie too. It’s good for him to have a break from staring at food all day. Oh and in my opinion your spread looks better than the Mexican Café.
Thanks Ann!!! I’m pretty sure Dozer LIKES it when I’m away for long days and I send him away!! And I do believe he was given PLENTY of treats by my friend’s children while he was there….ba ha ha! That’s why he loves going so much!!! N x
Wow what an experience! Besides your family’s comments 😉 I bet it went way better than you think. Little mishaps are normal and no one notices. Love that you had pork in your hair lol. Sounds like an awesome experience. And yes LOVE Pork Carnitas and you recipe looks tantalizing!
The cheeky buggers!!! I KNEW they would cause a ruckus…..I’m actually kinda surprised they didn’t embarrass me more!!! 🙂
Hahahahah Laughing my arse off!!! The true test of a great professional I always say is that they can salvage anything…and you did my dear…Sounds and looks like everyone still had a fabulous time and ate deliciously! I am so proud to call you my friend! Ms. Number one Australia Food blogger 🙂 Oh and I do not even have to tell you how fabulous these look do I?
YUM YUM YUM!
Salvage?? I didn’t! I had to rummage around to find a bowl I could chuck out the sauce in and remake it!!! BA HA HA!!
Looks like a great show! I would be mortified if those things happened to me!!! Don’t like when everything doesn’t go according to my plan! Loove pulled pork!
Me too Julia, believe me!! But you know, I think people actually liked seeing the “real life” aspect of cooking! 🙂 N x
These tacos sound wonderful. And I enjoyed the video (I think you look better in person than in the photo you have on the blog). I’ll have to check around to see what kind of carnitas we have in El Paso, which is exactly on the border with Mexico…
Thanks for your lovely message Susan! As for El Paso…oh boy. You must have RIPPER Carnitas there!! Amongst other Mexican food 🙂 What’s your favourite? N x
My current favorite is a chicken dish with green chile cream sauce (can’t remember the name of it) that I found at our new favorite restaurant, Andale. I also always like a good chocolate mole chicken. Actually some of the very best Mexican food I’ve had I’ve found in North Carolina, at the beach. We have a restaurant here that serves Mexico City-style food, which is just amazing. Our other favorite Mexican restaurant, which serves many styles of Mexican food is in San Antonio, TX. I guess in those other places the restaurants are not limited by the expectation of serving food from northern Mexico, which is what most people consider when they talk about Mexican food.
Oooh! That sounds AMAZING Susan!!