Carnitas – braised pork tacos with white onion, tomato, cilantro, avocado, lime, hot sauce
I bought a 5 pound pork shoulder last week and have trying to think what to make. I love pork because of its versatility, you can give it any kind of flavoring, and cook it multiple ways.
In the kitchen, I would make 50-100 pounds of roast pork in a day. I would cover the pork shoulders in a dry rub of brown sugar, cumin, smoked paprika, cayenne, onion powder, a ton of salt and pepper. Then cover it with mustard and ketchup (Weird I know, but a delish tip from Daryl – Thanks Daryl!). Cover the whole lot of them in chicken stock and let them braise for 6 hours. The result, the most delicious, decadent.. salty, fatty pulled pork.
Today I am trying something different, I’m cutting the cooking time by 1/2 by cutting the meat smaller, and boiling, then roasting it.
Carnitas – braised pork tacos with white onion, tomato, cilantro, avocado, lime, hot sauce
Carnitas
Prep: 15-20 minutes
Cook time: 2.5 hours
5 pound Boneless pork shoulder, cut into 3 inch cubes
2 cups chopped vegetables: I say use whatever you have on its way out in the crisper, I had some celery, onion, carrots, and bell pepper scraps.
8 cloves garlic
2 limes, cut in half
1 jalapeño, cut in half
1 cup orange juice
1 bottle light beer, I used corona
1 T Mexican oregano
1 T ground cumin
2 T kosher salt
Freshly ground black pepper
2 cups water
Pork ready to go!
- Cut your pork shoulder into 3 inch cubes, you can cut off some of the fat if you would like or leave it for more flavor.
- In a large pot add your vegetables, pork, spices, limes, garlic, and pour in your orange juice and beer.
- Fill the rest of the pot with water just to cover the pork.
- Bring to boil and then reduce to a simmer, cook in a covered pot for 2 hours.
- When the meat is tender, turn off the heat and let it sit for 10-15 minutes so its can rest inside the liquid.
Pork braising, an hour in.
- Remove the meat and cut off any large fat chunks, smash the meat into large pieces.
- Strain the braising liquid, removing all the veggie remnants.
- Put the strained liquid back on the burner, reduce down to a syrup. Should take 10-15 minutes.
- Remove your syrup and pour it over the shredded pork. Put the pork on a sheet pan in an even layer and place in your broiler.
Pork just removed and pulled
- The pork will become crispy and brown in the broiler after 5-10 minutes. If you want some char leave it in longer.
Crispy pork, after the broiler. You can leave it in longer if you want more of a char
- It is now ready to serve. Eat it in corn or flour tortillas with raw white onion, chopped tomatoes, sliced avocado, cilantro, hot sauce, and cotija cheese. Delish!
Carnitas – Pork tacos
This meal was really easy to prepare and a hit! The texture of the meat is different than pulled pork, its more sticky and chewy, and after broiling, crispy. I love it, and its definitely a meal I will make time and time again.
Thank you.
Sean Patrick Gallagher
