Butternut Squash and Pork Carnitas Tacos with Chipotle Spices
These carnitas tacos feature tender, slow-cooked pork tenderloin paired with roasted butternut squash puree and bold chipotle spices. The butternut squash is roasted until caramelized, then blended with cream to create a smooth, sweet base that complements the smoky, spiced pork perfectly. The pork is seared for depth of flavor, then braised in aromatic stock with chipotle and ancho chile powders before being shredded and crisped. Topped with crumbled Cotija cheese, these tacos offer a wonderful balance of sweet, smoky, and savory flavors that make them perfect for dinner parties or weekend family meals.
Ingredients
- 1 small butternut squash, ends removed and seeds scraped out, cubed
- 1 teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- ¼ cup olive oil, divided, plus one tablespoon
- 1 3-pound pork tenderloin
- ⅓ cup white onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable stock
- 1 tablespoon tomato paste
- 1 tablespoon chipotle powder or smoked paprika
- 1 tablespoon ancho chile powder
- 1 teaspoon ground cumin
- 2 ounces heavy cream
- mini tortillas
- Cotija cheese, for topping
Instructions
- 1
Preheat oven to 425 degrees F and toss cubed butternut squash with olive oil, salt, and pepper, then roast for 30 minutes until soft and caramelized
- 2
Reduce oven temperature to 350 degrees F and slice pork tenderloin into three even pieces, removing excess fat
- 3
Season pork with remaining salt and pepper, then brown in Dutch oven over medium-high heat for 6-8 minutes per side
- 4
Remove pork and cook onion in same pot for 4 minutes until soft, then add garlic for 90 seconds
- 5
Add stock, scraping up browned bits, then stir in tomato paste, chipotle powder, ancho chile powder, and cumin
- 6
Return pork to Dutch oven, cover, and braise in oven for 20 minutes until internal temperature reaches 145 degrees F
- 7
Remove pork and reduce cooking liquid by half over medium-high heat on stovetop
- 8
Blend roasted butternut squash with heavy cream and 4 ounces of cooking liquid until smooth
- 9
Shred pork with two forks and crisp briefly in skillet with olive oil for 3-4 minutes
- 10
Toss shredded pork with reduced cooking liquid to coat
- 11
Assemble tacos with butternut squash puree, shredded pork, and Cotija cheese, then serve immediately
Tips
Make sure to scrape up all the browned bits from the bottom of the Dutch oven when adding the stock - this adds tremendous flavor to the braising liquid.
Don't skip crisping the shredded pork in the skillet, as this step adds texture and helps the meat absorb more of the reduced cooking liquid.
Warm the tortillas before assembling to prevent cracking and improve the overall eating experience.
Good to Know
Store assembled tacos immediately or keep components separate in refrigerator for up to 3 days. Reheat pork gently before serving.
Butternut squash can be roasted and pureed up to 2 days ahead. Pork can be cooked and shredded 1 day in advance.
Serve immediately while tortillas are warm and pork is hot for best texture and flavor.
Common Mistakes
Don't overcook the pork or it will become dry - use a meat thermometer to ensure 145°F internal temperature.
Avoid blending the butternut squash mixture too long or it may become gluey.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use pork shoulder instead of tenderloin?
Yes, but increase the braising time to 45-60 minutes as pork shoulder needs longer cooking to become tender and shreddable.
How long will the assembled tacos keep?
Assembled tacos should be eaten immediately as tortillas will become soggy. Store components separately for up to 3 days.
Can I make the butternut squash puree ahead of time?
Absolutely! The puree can be made up to 2 days in advance and stored covered in the refrigerator.