Recipe of the Week

Carnitas tacos

By
Enlarge Image
RYAN M.L. YOUNG/THISWEEKNEWS
Carnitas taco.
Buy This Photo

Yields 24 tacos


Ingredients


  • 4 lbs pork shoulder, cut into 2 inch pieces
  • 3 cups chicken stock
  • 1 large white onion, sliced thin
  • 1 medium orange, cut into quarters
  • 8 cloves garlic, smashed
  • 3 bay leaves
  • 2 Tbsp Mexican oregano
  • 2 Tbsp cumin seed
  • 1 small chipotle pepper
  • 1Tbsp kosher salt

 

Method

 

 

Place all ingredients into a wide stock pot – bring to a boil then lower the heat to a simmer.

Cook for 1 ½ to 2 hours until the pork is tender and most of the liquid has evaporated.

Remove the bay leaves and orange pieces – transfer the pork into an oven safe dish.

Pre-heat the oven to 450* and cook the pork uncovered until it begins to crisp and brown – about 20-30 minutes.

Serve carnitas on corn tortillas, sprinkle with minced white onion, thinly sliced radishes, cilantro and lime wedges.

 

 

Comments