Carnitas Taco Cups

Carnitas Taco Cups


  • 2lbs Pork Shoulder
  • ¼ Cup of Orange Juice
  • ½ White Onion
  • ¼ Cup Sabrett Onions in Sauce
  • 4 Spinach Tortilla Wraps
  • 1 Cup Shredded Cheddar
  • 2 Cups Diced Grape Tomato
  • 3 Cups Shredded Spring Mix


Sour Cream, Pork Carnitas Spice, smoked paprika, onion and garlic powder, Frank’s Red Hot


  1. Use a pressure cooker,to dump 2lbs of cubed pork shoulder, seasoned with 1 packet of carnitas spice, smoked paprika, onion and garlic powder, ¼ cup of orange juice, ½ a white colored onion (finely diced), and ¼ cup Sabrett onions in sauce and lightly toss.
  2. Cook for 1 hour and 30 mins under high pressure.
  3. Strain out the meat, pull apart with forks, for the taste add hot sauce and salt.
  4. Tear wraps into quarters, spray down muffin tray with avocado oil spray, and preheat the oven to 375F.
  5. Press a quarter wrap into each muffin space and bake for 10 minutes until they start to firm up.
  6. Fill each cup with pork and top with shredded cheddar then bake for another 10-15 minutes or until cheese begins to melt and the tips of the cups start to look brown.
  7. Top with a dollop of sour cream, diced grape tomatoes, and shredded lettuce.

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