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Pork Carnitas Tacos with Aji Verde Aioli


6" Pressed
Pork Carnitas Tacos with Aji Verde Aioli

Scale Your Recipe

Original Recipe Serves 12
Prep Time 15 min
Cooking Time 240 min


24 each  6" Heat Pressed Flour Tortillas (10400)  
1/2 each  Salt , kosher 
15 cloves  Garlic , skin on, roasted in a dry pan, peeled 
1 tsp. Mexican Cinnamon , ground 
2 oz.  Limes juice 
7 1/2 lbs.  Pork shoulder, bone-in 
1 gallon  Lard  
12 oz. Purple Cabbage , shredded 
3 cups   Aji Verde Aioli, see related recipe 


1.) In a food processor, combine salt, garlic, cinnamon, oregano, and lime juice. Puree until a thick paste forms. Rub the paste over the pork shoulder and allow to marinate for at least eight hours, or overnight.

2.) Pre-heat convection oven to 250°F. Rinse the pork shoulder and pat dry. Allow to sit at room temperature for an hour. Sear on a flat top until caramelized on all sides and transfer to a braising pot. Place the pot on the stove over medium-high heat and add the lard so that the lard melts and covers the pork. Heat the lard to 250°F before transferring to oven. Braise for 4 hours, remove from the lard, and shred. Hold hot for service.

3.) To assemble one taco, place 2 ½ oz. of shredded pork on a tortilla, followed by ½ oz. of purple cabbage and 1 oz. of Aji Verde Aioli. Serve two per order.

Recipe Using Same Product(s)


Aji Verde Aioli


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