Dinner

Pork Carnitas Tacos

Step 1 of 8

Install the Accessory Frame in the bottom level of the unit. Turn the left-hand dial to select SPECIALTY ROAST, set STAGE 1 temperature to 600°F, and set time to 10 minutes. Push the righthand dial to select STAGE 2, then set the temperature to 300°F and time to 2 hours 45 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes).

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
1361g-1814g boneless pork half loin roast
2 medium onions, coarsely chopped
240g orange juice
455g jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
3-4 pounds boneless pork half loin roast
2 medium onions, coarsely chopped
1 cup orange juice
16-ounce jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

Step 2 of 8

In a small bowl, combine the salt, pepper, oregano, cumin, chili powder, and oil to form a paste. Place the roast on top of the Pro-Heat pan and spread the seasoning rub on the top side of the roast.

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
1361g-1814g boneless pork half loin roast
2 medium onions, coarsely chopped
240g orange juice
455g jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
3-4 pounds boneless pork half loin roast
2 medium onions, coarsely chopped
1 cup orange juice
16-ounce jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

Step 3 of 8

When the unit is preheated and ADD FOOD and PRS STRT displays, open the door and place the pan in the unit. Close the door and select START/STOP to begin cooking.

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
1361g-1814g boneless pork half loin roast
2 medium onions, coarsely chopped
240g orange juice
455g jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
3-4 pounds boneless pork half loin roast
2 medium onions, coarsely chopped
1 cup orange juice
16-ounce jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

Step 4 of 8

After 10 minutes, when STAGE 2 cooking begins, open the door, and remove the pan onto a heat-proof surface. Transfer the pork roast to a 2 1/2-quart baking dish.

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
1361g-1814g boneless pork half loin roast
2 medium onions, coarsely chopped
240g orange juice
455g jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
3-4 pounds boneless pork half loin roast
2 medium onions, coarsely chopped
1 cup orange juice
16-ounce jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

Step 5 of 8

Distribute the chopped onions around the roast, pour the orange juice and salsa Verde into the baking dish and with a fork, combine the mixture. Cover with aluminum foil. Place the dish in the oven, close the door, and allow to cook.

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
1361g-1814g boneless pork half loin roast
2 medium onions, coarsely chopped
240g orange juice
455g jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
3-4 pounds boneless pork half loin roast
2 medium onions, coarsely chopped
1 cup orange juice
16-ounce jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

Step 6 of 8

Cooking is complete when the internal temperature of the pork roast reads 190F to 195F on an instant-read thermometer and the pork meat separates easily. (Cooking the pork to any temperature below that won’t give you meat that is tender enough to pull apart properly.)

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
1361g-1814g boneless pork half loin roast
2 medium onions, coarsely chopped
240g orange juice
455g jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
3-4 pounds boneless pork half loin roast
2 medium onions, coarsely chopped
1 cup orange juice
16-ounce jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

Step 7 of 8

Remove pan from the oven. Let it rest for 10 minutes. Using forks, shred the meat and combine with the sauce.

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
1361g-1814g boneless pork half loin roast
2 medium onions, coarsely chopped
240g orange juice
455g jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
3-4 pounds boneless pork half loin roast
2 medium onions, coarsely chopped
1 cup orange juice
16-ounce jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

Step 8 of 8

Serve pork carnitas with tortillas, fresh Pico de Gallo, chopped cilantro, and sour cream.

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
1361g-1814g boneless pork half loin roast
2 medium onions, coarsely chopped
240g orange juice
455g jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon canola oil
3-4 pounds boneless pork half loin roast
2 medium onions, coarsely chopped
1 cup orange juice
16-ounce jar salsa Verde

FOR SERVING

12-16 flour tortillas
Shredded cheese
Fresh Pico de Gallo
Cilantro
Sour Cream

Compatible with

Ninja Woodfire™ 8-in-1 Outdoor Oven

Allergies

Tip: Allergy Advice

Cooking mode

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Utensils

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