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Carnitas Tacos with Mango Tomatillo Salsa
Banana-leaf pork carnitas browned with onion.
10 servingsFresh mango
© 2026 National Mango BoardIngredients
- 4 garlic cloves
- 1½ cups water, for marinade
- 1 pound pork shoulder
- 1 pound pork top loin
- 1 pound boneless pork rib meat
- 1 tablespoon sea salt
- 1 tablespoon vegetable oil
- 1 whole banana leaf
- 2 Mexican bay leaves
- 6 allspice berries
- 2 cups water, for cooker
- ½ medium white onion, sliced
- ⅓ cup rendered pork lard
- 20 corn tortillas
- 1 cup cilantro
- Fresh lime wedges
- 1¼ quarts mango, tomatillo and chipotle salsa
Method
- Blend garlic with 1½ cups water. Coat pork with this mixture and salt; refrigerate for at least 1 hour or overnight.
- Drain and brown pork in the oil. Cut the banana leaf into 2 pieces and cross them to wrap the meat.
- Put the 2 cups water, bay leaves, allspice and meat juices in a pressure cooker. Add wrapped pork and cook for 45 minutes after reaching pressure, following the appliance’s filling and release instructions.
- Melt lard and brown onion. Add cooked, drained pork and turn over medium heat until browned and easily pulled apart.
- Serve in warm tortillas with cilantro, lime and salsa.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Jorge Fitz and Beto Estua, Casa Jacaranda, Mexico City; National Mango Board