Tacos De Carnitas

Photo by Susan M.
Adapted from food.com

PREP TIME

45

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Servings

PREP TIME

45

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from food.com

Ingredients

  • 4 1/2

    lbs pork butt

  • 6

    cups water

  • 7

    slices orange zest

  • 6

    garlic cloves, minced

  • 1 1/2

    onions, diced

  • 1 1/2

    teaspoons crushed red pepper flakes

  • 1 1/2

    cinnamon sticks, preferably Mexican

  • 2

    bay leaves

  • 1 1/2

    teaspoons oregano leaves, crushed

  • 1 1/2

    teaspoons kosher salt

  • salt

  • 1/4

    teaspoon ground cloves

  • 24

    small corn tortillas, warmed

  • chopped fresh cilantro

  • finely chopped onion

  • fresh salsa verde or hot sauce

Directions

Trim any thick fat from the outside of the pork butt. Cut the meat into 1-inch cubes. Discard any cubes that are pure fat, but don't try to trim all of the fat out of the meat. Put the pork in a large pot. Add the water the strips of orange zest, garlic, onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and cloves. Bring to a boil then reduce to a simmer. Skim off any scum that forms on the surface. Simmer for 1 1/2 hours, until the pork is very soft, adding more water if necessary to keep the meat submerged. Season with salt. Bring to a gentle boil and cook until the water has evaporated about 30 minutes. Cook a little longer to fry the meat slightly. (Note: if you want extra-crispy carnitas, fry approximately 25 minutes.) Watch carefully to prevent burning. Remove the bay leaves and cinnamon sticks. Put the meat in a fine strainer and push gently with a wooden spoon to remove any excess fat. Discard the fat. Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa.

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