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Pork Carnitas Tacos

Pork Carnitas Tacos

Prep time: 2-3 minutes microwave or 8-10 minutes oven

In partnership with James Beard-nominated Chef David Vargas of Vida Cantina in Portsmouth, NH! Liven up your usual taco night with these Pork Carnitas Tacos! You’ll start with slowly braised pork carnitas seasoned with cumin, chili powder, garlic and tomatillos. Paired with all the necessary toppings, like salsa verde, our in-house pickled red onions, cotija cheese, and limes. Served with All Souls corn tortillas (made from scratch in Burlington, VT!) and a side of saffron rice and refried beans.

In your bag

  • Pork carnitas
  • 4 All Souls corn tortillas
  • Saffron rice & refried beans
  • Cotija, salsa verde, pickled red onions & lime

At home

  • Lightly greased aluminum foil-lined sheet tray & 2 microwave-safe bowls OR 3 microwave-safe bowls
  • Tongs or nonstick pan (optional, for tortillas)

The Carnitas:

Oven option:

  1. Preheat the oven to 375F. Spread carnitas out on a lightly greased aluminum foil-lined sheet tray.
  2. Pop into the oven for 8-10 minutes or until carnitas are hot and beginning to crisp around the edges.

Microwave option:

  1. Add carnitas to a microwave-safe bowl, cover with a damp paper towel, and microwave until warmed to your liking.

The Rice and Refried Beans:

  1. Add rice and beans to their own microwave-safe dishes.
  2. Splash some water over the rice, cover both dishes with damp paper towels, and microwave until warmed to your liking.

The Tortillas:

  1. Warm them up! You can wrap them in a damp paper towel & microwave them in 10 second intervals, use tongs to heat them over an open flame for 5-10 seconds per side, in a nonstick pan, or in the oven for 1 min or so.

Assembly!

  1. Spread some refried beans on each tortilla, then top with carnitas, salsa verde, pickled red onion & a dash of lime. 
  2. Enjoy your rice on the side!
That’s it! #Dinnersolved, dinner served.

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