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.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthLow energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Mood changes
Watch the whole day
Mood can overlap with sleep, stress and cycle changes. Food and supplements are not substitutes for support when symptoms persist.
Track: mood + sleep + cycle
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 105-minute game plan
Gather everything first, then tap ingredients and steps as you go.
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
One clear step at a time
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.
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.
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.
Tap card to mark done - 05
While the pork finishes
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.
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Toast the corn tortillas in a dry…
Toast the corn tortillas in a dry skillet over medium heat until 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.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
For an even crispier texture
For an even crispier texture, transfer the shredded pork to a baking sheet and broil for 3 to 5 minutes before serving.
Pork shoulder freezes beautifully
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.
The acid in the lime juice…
The acid in the lime juice isn't just for flavor; it actively helps your body absorb the non-heme iron from the black beans.
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