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18 March 2015

Pork carnitas! Tender pork seared then slow cooked with roasted poblano peppers, served with corn tortillas and extra creamy guacamole.

A crazy delicious pork carnitas recipe. This is a day for the wonderful poblano pepper. And by that, I mean roasted poblano pepper. And more than one because when it comes to poblano peppers, more is better than fewer.

One of the things I love about the poblano pepper is the way it roasts. It is a thicker walled pepper, so when you roast it, the skin crackles off nicely, leaving the thick roasted flesh of the pepper that has a flavor like nothing else. Seriously, roasted peppers are gorgeous to the tongue.

The poblano has an earthy flavor, not so sweet, which is ideal for pork.

Learn more about the Poblano Chili Pepper here.

Yes, pulled pork. Another one of life’s amazing ingredients. When you prepare it in a slow cooker, like I like to do, it almost creates a silky mouth feel. It is the fat content, along with the juiciness from the slow cooking liquid, and all those seasonings, not to mention the roasted poblano peppers that seep into the entire meal.

We served ours very simply, over warmed corn tortillas and some Extra Creamy Guacamole. Nothing fancy here, folks. Just good old comfort food that is easy to prepare, yet delivers payloads of satisfaction. Time to get on the pulled pork taco train!

Patty’s Perspective

This pork was so flavorful, it didn’t need much else on the tortilla. It paired perfectly with the creamy guacamole.


Roasted Poblano Pork Tacos
Prep Time
10 mins
Cook Time
5 hrs 30 mins
Total Time
5 hrs 40 mins

Pork carnitas! Tender pork seared then slow cooked with roasted poblano peppers, served with corn tortillas and extra creamy guacamole.

Course: Main Course
Cuisine: Mexican
Keyword: carnitas, pork, tacos
Servings: 16
Calories: 140 kcal
Author: Mike Hultquist
  • 2 medium sized poblano peppers
  • 2 pounds pork shoulder
  • 2 tablespoons olive oil
  • 3 tablespoons Cajun seasonings you can use a variety of chili powders here as well - a good taco blend works nicely
  • 4 garlic cloves chopped
  • 12 ounces Mexican beer
  • 16 corn tortillas
  • Extra Creamy Guacamole for serving
  1. Roast the poblano peppers over an open flame, or bake them in an oven at 400 degrees for about 20 minutes, until the skins begin to char and blister.
  2. Remove from heat and cover with a paper towel. Allow to cool.
  3. Chop the peppers and add them to a slow cooker.
  4. Slice the pork shoulder into large cubes and add to a mixing bowl.
  5. Pour in olive oil and toss to coat.
  6. Add Cajun seasonings and toss to coat.
  7. Heat a cast iron pan to medium-high heat and sear the pork on each side until nicely browned, about 3-4 minutes per side. Add to the slow cooker.
  8. Add beer and garlic, then cover and slow cook on medium heat about 4-5 hours, or until the pork is fork tender.
  9. Serve over warmed corn tortillas with creamy guacamole.
Nutrition Facts
Roasted Poblano Pork Tacos
Amount Per Serving
Calories 140 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 23mg8%
Sodium 40mg2%
Potassium 231mg7%
Carbohydrates 14g5%
Fiber 2g8%
Protein 8g16%
Vitamin A 700IU14%
Vitamin C 12.5mg15%
Calcium 33mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Delicious Roasted Poblano Peppers

Roasted Poblano Pork Tacos with Extra Creamy Guacamole



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