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Pork tacos
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| Pork tacos (carnitas) Active time 20 minutes. Start to finish 2 hours. Serves 8 (24-32 tacos). I halved the recipe for the 3 of us and had some left. Ingredients: | |
| 4 lbs. | fatty pork butt, (shoulder), cut into 2-inch pieces |
| 2 oz. | pork lard |
| vegetable oil, alternative | |
| 3 cups | water |
| 1/2 | orange, cut in 2 pieces |
| 1 medium | onion, thinly sliced |
| 8 | garlic cloves, peeled |
| 2 tsp. | ground oregano |
| 2 tsp. | salt |
| 3 | bay leaves |
| 1 tbl. | sweetend condensed milk, (Eagle Brand) |
Preparation:
Put all ingredients in a wide, 6-7 qt. heavy pot (don't worry if pork is not completely covered with liquid)
Bring to a boil, skimming surface as necessary.
Simmer 1and 1/2 hours over medium heat until pork is tender and liquid is evaported (had mine covered and the liquid didn't evaporate so I skipped the next step)
Discard orange and bay leaves, then fry the pork in the remaining fat until golden (about 15 minutes).
If you prefer you can do the browning in the oven. Preheat to 450 then cook till browned, about 15 minutes.
Shred meat and serve warm in tortillas (recipe says corn, I used flour). Garnish with any salsa you like, chopped tomatoes, and monterrey jack cheese.
I think it would be good with chopped lettuce, quacamole, sour cream, and a squeeze of lime, but we just made ours like above and they were great.
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