Pork Carnitas Tacos
This Trio Slider Tray is made using Gary’s QuickSteak Beef Sirloin, Chicken Breast, and Corned Beed!
Are you ready to elevate your summer gatherings with a feast that will leave your guests craving for more? Look no further! Prepare to tantalize your taste buds with our Slider Tray recipe, starring the succulent flavors of Gary’s QuickSteak Sirloin, Chicken, and Corned Beef.
This mouthwatering combination is not only versatile but also incredibly easy to prepare, making it the perfect choice for block parties, family BBQs, and any occasion that demands a delectable spread. Get ready to embark on a flavor-filled journey that will have your guests begging for seconds!
Pork Carnitas Tacos
Make delicious Carnitas Pork Tacos in minutes with Gary’s QuickPork! Our tender, flavorful pork cooks straight from frozen, making it easy to get a satisfying meal on the table fast. Simply flip, sizzle, and savor the flavor, then load up warm tortillas with your favorite toppings for an easy, delicious taco night the whole family will love.
Equipment
- 1 Large Skillet A nonstick or cast-iron skillet works well for cooking the pork.
- 1 Spatula Use a sturdy spatula to flip and break up the pork as it cooks.
- 1 Cutting Board For preparing toppings such as onions, cilantro, or avocado.
- 1 Chef's Knife For chopping and slicing toppings.
- 1 Set of Tongs Optional; helpful for warming and assembling tortillas.
Ingredients
- 1 package Gary's QuickPork
- 8 small Corn or Flour Tortillas
- 1/2 cup Diced White Onion
- 1/4 cup Fresh Cilantro
- 1 Lime
- 1 Avacado
- 1 tbsp Cooking Oil
- 1/2 cup Shredded Cheese
- 1/2 cup Salsa or Pico de Gallo
Instructions
- Heat the skillet: Place a large skillet over medium-high heat. Add a small amount of cooking oil if needed.
- Cook the pork: Add Gary’s QuickPork Carnitas directly to the skillet from frozen. Cook according to package directions, flipping as it cooks until the pork is heated through and lightly browned.
- Warm the tortillas: While the pork cooks, warm the tortillas in a dry skillet or microwave until soft and pliable.
- Build the tacos: Divide the hot carnitas evenly among the tortillas. Top with diced onion, fresh cilantro, queso fresco, salsa or pico de gallo, and avocado if desired.
- Finish and serve: Squeeze fresh lime juice over the tacos and serve immediately.