CARNITAS TACOS
INGREDIENTS
For the carnitas
2 pounds of pork shoulder, cut into chunks
1 onion, quartered
4 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup orange juice
2 tablespoons vegetable oil
For serving:
1 package of TORTILLA TAQUERA MI FAMILIA
Chopped cilantro
Sliced onion
Salsa verde or your favorite salsa
Lime wedges
HOW TO COOK
1. In a large bowl, combine the pork shoulder, onion, garlic, oregano, cumin, paprika, salt, black pepper, and orange juice. Mix well to coat the pork evenly with the marinade. Let it marinate in the refrigerator for at least 2 hours or overnight for best results.
2. Preheat your oven to 325°F (163°C). Heat a large oven-safe pot or Dutch oven over medium-high heat and add the vegetable oil. Once the oil is hot, add the marinated pork and sear it on all sides until browned about 5 minutes.
3. Cover the pot with a lid and transfer it to the preheated oven. Slow-cook the pork for about 2 to 2 1/2 hours or until the meat is tender and easily pulls apart with a fork.
4. Once the pork is cooked, remove it from the oven and dice it. Heat a large skillet over medium heat and add a bit of vegetable oil. Add the shredded pork to the skillet and cook for a few minutes to crisp up the edges.
5. Warm up the corn tortillas on a dry skillet or directly over a gas flame until soft and pliable.
HOW TO SERVE
1. To assemble the tacos, place a generous amount of the carnitas onto each tortilla. Top with chopped cilantro, diced onion, sliced radishes, and a drizzle of salsa verde or your favorite salsa. Squeeze some fresh lime juice over the top.
2. Serve the tacos de carnitas hot, and enjoy!
¡Provecho!
