April 18, 2023

Carnitas Tacos With Mango Pico De Gallo

Recipe by Chef Denise Paul Shavandy
Pairing 2021 Chardonnay – Merrill Vineyard
Serves 4


  • 4 Lbs. Pork Shoulder (Diced into 1” Squares)
  • 1 Orange (Quartered)
  • 1 Lime (Rind Removed, Quartered)
  • 1 Yellow Onion (Quartered)
  • 6 Cloves Garlic
  • 1 Tbsp. Dried Mexican Oregano
  • 3 Bay Leaves
  • 3 Tsp. Kosher Salt
  • 1/4 Cup Pork Lard or Vegetable Oil
Mango Pico de Gallo
  • 1 Mango (1/4” Diced)
  • 1/2 Red Onion (1/2” Diced)
  • 1 Jalapeňo (Minced)
  • 2 Tbsp. Cilantro (Chopped)
  • 1 Lime (Juiced)
  • Kosher Salt To Taste
  • 12 Corn Tortillas
  • 2 Tbsp Neutral Oil
  • 1/2 Cup Sour Cream
  • 2 Cups Napa Cabbage (Shredded)


    In a large Dutch oven, combine all ingredients for carnitas. Add about 4 cups of water and bring to a simmer. Skim any froth off the top. Allow to simmer on the stove top, covered 1 ½ to 2 hours or until tender. Liquid should be reduced to very little. Remove lid and continue to cook pork in its reaming fat until browned and crispy.

    Dice mango ¼” dice. Dice red onion ¼” dice. Deseed jalapeno and mince. Chop cilantro. Add mango, red onion, jalapeno, and chopped cilantro to a small mixing bowl. Squeeze juice of 1 lime, and add a pinch of salt. Stir to combine.

    Heat comal or large skillet over high heat. Add 1 Tbsp neutral oil. Cook tortillas, a couple at a time, on the comal in the oil, flipping over after 1-2 minutes. Transfer tortillas to a closed container to keep warm. Add additional oil to comal as needed. Once all tortillas are cooked, assemble by filling each tortilla with 2 oz of carnitas, pinch of shredded Napa cabbage, drizzle of sour cream, and top with mango pico de gallo.

    The main difference between carnitas and pulled pork tacos is browning or crisping the meat. You can do this in the same pan you cooked it in or alternately, you can put it in the oven after it is tender, on broil and brown the meat.

Chef Denise Paul Shavandy

Chef Denise Paul Shavandy

Chef Denise Paul Shavandy is currently the Executive Chef at Café Modern in the Modern Art Museum of Fort Worth. Her menus change seasonally with a focus on local products from artisan cheese to meat and produce. She enjoys incorporating flavors from across the globe like Moroccan influenced spice blends, Indian style curries, and vibrant flavors from across Asia. She has owned three restaurants, served as executive chef and recipe development for a large grocery chain, spent time as college culinary instructor, and taught classes for home cooks. Chef Denise is a member of Les Dames d’Escoffier, and is a Food Network Chopped winner! She loves wearing wacky socks, has a black belt in tae kwon do, and spends her free time riding her motorcycle and practicing yoga.
“I love incorporating vibrant flavors from across the globe.”

Pairing | 2021 Chardonnay – Merrill Vineyard

Flavors of honeyed melon with satisfying fresh baked brioche notes.
Shop Wine

Interested in More?

Sign-up for our newsletter, From the Field, for an inside look at LangeTwins, our sustainability efforts, and exclusive offers.