Crispy Short Rib Carnitas with Sunset Slaw

By Jaclyn

Ingredients

• Carnitas:
• 2 tsp. kosher salt
• 1 tsp. chili powder
• 3 lbs. short ribs, with bone
• Juice of 1 orange
• Juice of 1 1/2 limes
• 5 garlic cloves, unpeeled
• Sunset Slaw:
• 3 c. finely shredded cabbage (about 1/2 large cabbage)
• 1 carrot, coarsely grated
• Coarse salt
• Juice of 1/2 lime
• 2 scallions, thinly sliced
• Dollop of mayo, sour cream, or greek yogurt
• Dash of hot sauce (optional)
• 1/4 c. roughly chopped parsley
• serve:
• Corn tortillas
• Minced white onion or thinly sliced scallions
• Pickled jalapenos
• Hot Sauce

Preparation

Step 1

Heat oven to 275 degrees. Combine the salt and chili powder in a dish. Spread the short ribs out on the butcher paper they came in or on a tray, then rub them all over with the salt mixture. Arrange them in a deep roasting pan (the walls should be higher than the ribs; it doesn't matter which side is down), and pour the orange and lime juice into the bottom. Scatter the garlic cloves throughout. Cover the dish tightly with foil and slow-bake it for 2 - 2 1/2 hours. The meat should be tender and beginning to separate from the bone. Remove the foil, and increase the heat to 425 degrees. Basting the meat with the pan juices once or twice, roast the meat for 15-20 minutes more, until the edges are crispy and browned.

When the ribs are almost done roasting make the slaw:
Toss the cabbage, carrot, salt, and lime juice together in a bowl; set aside for 5 minutes during which the slaw will shrink down a bit and become easier to season. Stir in the scallions, then the mayo and hot sauce. Adjust seasonings to taste, then stir in the parsley.

Discard the bones, pick off any large chunks of visible fat, the lightly shred the meat into a dish, pouring the extra juices over it. You can squeeze the garlic cloves from their skin if desired.

Heat the corn tortillas in a dry skillet for 20 - 30 seconds per side. Pile a small amount of shredded meat on top then season with your desired fixings - minced onion and chopped parsley is the most traditional, followed by hot sauce and pickled jalapenos. Serve with slaw on the side.