Pork Carnitas w/Tequila-Mango Salsa

By stancec44

Ingredients

• SALSA:
• 2 cups diced ripe mango (about 2 large mangoes)
• 1/4 cup diced jalapeño, seeds removed (2 jalapeños)
• 3/4 cup diced red onion (1 small onion)
• 1/2 cup chopped cilantro
• Lime juice, to taste (1 to 1 1/2 limes)
• 1.5 oz Patrón Reposado
• Salt, to taste
• CARNITAS:
• 3 1/4 lb fatty pork butt, cut into 2-inch cubes
• 1 Tbsp olive oil
• Kosher salt, to taste (1 1/2 to 2 tsp salt)
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tsp dried oregano
• 6 to 8 whole unpeeled garlic cloves
• 6 to 8 small whole unpeeled onions (torpedo or cippolini)
• Water
• Radishes, for garnish
• Lime wedges, for garnish
• Soft corn tortillas, for serving

Details

Servings 6
Adapted from patrontequila.com

Preparation

Step 1

SALSA:
Combine all the ingredients and let rest in fridge while the carnitas cook.

CARNITAS:
Toss the pork pieces with olive oil, and then the salt and spices to coat. Place the meat in a Dutch oven large enough that it fits at the bottom in a single layer (about 8 quarts). Add the garlic and onions and enough water to just barely cover the pork. Bring to a simmer over medium heat and hold at a brisk simmer until the water is cooked off, the meat is tender and the fat begins to sizzle (about 1½ hours). Preheat the oven to 425°. Transfer the Dutch oven to the preheated oven and cook until the meat is evenly browned, about 30 minutes. Top with the tequila-mango salsa, garnish with the radishes and lime wedges, then serve with warm corn tortillas.