Pork Carnitas

A weeknight-speed version of pork carnitas, stripped down from the traditional hours-long confit to a 15-minute skillet. Sliced pork loin strips cook with roasted poblano peppers, onion, and garlic until browned, then tomato paste, red wine vinegar, and chopped roma tomatoes turn the pan into a saucy filling ready for tortillas.

This isn’t the slow-braised, lard-confit version Mexican abuelas make. Call it tacos-adjacent. But it delivers the same smoky pepper and pork flavor in a fraction of the time, perfect for Tuesday-night taco dinners when nothing else moves fast enough.

Roasted poblanos are the star. Their mild heat and deep smoky character come from the char, which you can do yourself over a gas flame or under a broiler, or buy pre-roasted in jars for true weeknight convenience.

Set out warm tortillas, southwest-style guacamole, and sour cream, and let everyone build their own tacos at the table. Makes four servings that feel like more with the proper toppings in play.

Kitchen Tips

• Slice the pork loin into thin ¼-inch strips against the grain. Thick or wrong-direction cuts give you chewy pork that never tenderizes in the short cook time.
• Roast poblanos directly over a gas flame until blackened all over, then steam in a covered bowl for 10 minutes. The steam loosens the charred skin for easy peeling.
• Warm the tortillas in a dry skillet for 30 seconds per side. Cold tortillas crack at the first fold.
• Use roma tomatoes, not beefsteaks. Romas have less water so the filling stays concentrated rather than watery.

Variations

• Swap pork loin for pork tenderloin or shoulder strips for a juicier, richer cut.
• Add a splash of chipotle in adobo sauce for deeper smoky heat.
• Top with crumbled queso fresco and chopped cilantro for a more traditional Mexican taco finish.