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PORK CARNITAS FOR THE TRUST TREE ONLY! HARD SHELLS JUICY PORK PILE THE CHEESE HIGH JUICY BITES FOR YOUR FRIENDS!!!!
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CARNITAS INGREDIENTS
3 pounds pork shoulder, excess fat trimmed and cut into large pieces
1-2 oranges, cut in half
½ white onion, cut in half
7 garlic cloves, smashed
2 tsp cumin seeds
1 tsp coriander seeds
2 bay leaves
Lard
Kosher salt, to taste
SALSA INGREDIENTS
2 medium heirloom tomatoes, cored and deseeded
¼ white onion, roughly chopped
1-2 jalapenos, roughly chopped
1 small bunch cilantro leaves and tender stems
1 garlic clove, roughly chopped
½ tsp cumin
Lime juice
Kosher salt
TACO INGREDIENTS
6 corn tortillas
Vegetable oil
SERVING INGREDIENTS
Shredded iceberg lettuce
Finely grated cheddar cheese
White onion, diced
Sour Cream
CARNITAS COOKING METHOD
1. In a large Dutch oven, add pork, oranges, salt, onion, garlic, cumin and coriander seeds, bay leaves and enough lard (or chicken stock) to almost cover the pork.
2. Add to a preheated 225F oven. Braise for 2.5 hours or until the pork’s tender. Check often so it doesn’t boil over.
3. Remove oranges, onion and bay leaves and allow pork to cool. Shred pork and add to cast-iron pan over medium-high heat. Cook until lightly crisped on the bottom.
4. Set aside until ready to serve.
SALSA COOKING METHOD
1. Add all ingredients to a blender and blend for 30 seconds, or until a rough, chunky consistency is achieved.
2. Taste and season with salt. Set aside until ready to serve.
CORN TORTILLAS COOKING METHOD
1. Preheat oil in a deep fryer to 350°F.
2. Place corn tortilla in fryer tongs and drop into fryer. Cook until taco turns a deeper golden brown, then remove and place upside down on a paper towel lined sheet tray.
3. Repeat until all tortillas have been fried.
ASSEMBLY
1. Place a generous helping of crispy carnitas into the crunchy taco shell. Top with shredduce, sour cream, cheese, onion and salsa.