Slow-Braised Pork Carnitas Tacos
Tender, slow-braised pork paired with fiber-rich black beans and creamy avocado. A comforting and festive Mexican-inspired meal that keeps your energy stable.
Prep
15 min
Cook
90 min
Total
105 min
Makes
4 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
90 min
Total
105 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Saucepan · Knife and cutting board
Time saver
Pork shoulder freezes beautifully. Store leftover shredded meat in an airtight container for up to 3 months, keeping it in its own juices to prevent drying out.
Do these three things first
- 1Prep cup canned black beans (rinsed), bunch fresh cilantro (chopped)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 7 steps complete
Next: Cut the pork shoulder into 2-inch chunks
- 01
Cut the pork shoulder into 2-inch chunks
Cut the pork shoulder into 2-inch chunks. Season generously with salt, black pepper, dried oregano, and ground cumin.
Tap card to mark done - 02
Heat a splash of olive oil in…
Heat a splash of olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the pork chunks until browned on all sides.
Look for: browned on all sides
Tap card to mark done - 03
Add just enough water to partially cover…
Add just enough water to partially cover the meat. Bring to a boil, then reduce the heat to low, cover, and simmer for 90 minutes until the meat is incredibly tender.
Look for: the meat is incredibly tender
Tap card to mark done - 04
Remove the lid for the final 15…
Remove the lid for the final 15 minutes of cooking to let the liquid evaporate and allow the pork to crisp up in its own juices. Shred directly in the pot using two forks.
Allow: 15 minutes
Tap card to mark done - 05
Finely dice the white onion
While the pork finishes, finely dice the white onion, chop the cilantro, and slice the avocado and limes. Warm the black beans in a small saucepan over low heat with a pinch of salt and cumin.
Tap card to mark done - 06
Toast the corn tortillas in a dry…
Toast the corn tortillas in a dry skillet over medium heat until they are warm and pliable.
Look for: they are warm and pliable
Tap card to mark done - 07
Assemble the tacos by layering the tortillas…
Assemble the tacos by layering the tortillas with the warm black beans and shredded pork. Top generously with diced onion, cilantro, and avocado slices, finishing with a squeeze of fresh lime juice.
Ready when: everything is assembled and ready to enjoy
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