Recipe courtesy of Tim Byres
Episode: Fired-Up Chefs
Carnitas Tacos with Homemade Tortillas
Total:
10 hr 50 min
Active:
20 min
Yield:
16 to 20 servings
Level:
Intermediate
Total:
10 hr 50 min
Active:
20 min
Yield:
16 to 20 servings
Level:
Intermediate

Ingredients

Dry Rub: 
  • 2/3 cup brown sugar
  • 1/3 cup chili powder
  • 1/3 cup curry powder
  • 1/3 cup paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1/3 cup salt
Pork:
  • 8 pounds pork shoulder
  • 2 pounds lard
  • 4 oranges, sliced into 1/4-inch rounds
Tortillas:
  • 4 cups masa flour
  • 3 1/2 cups water
  • Fresh jalapenos, for serving
  • Sliced radishes, for serving

Directions

Special equipment: Tortilla press

For the dry rub: Mix together the brown sugar, chili powder, curry powder, paprika, garlic powder, onion powder and salt.

For the pork: Coat the pork shoulder with the dry rub. Refrigerate overnight.

Heat a large cast-iron skillet over high heat. Sear the pork shoulder on all side, and then add the lard and oranges. Reduce the heat to a simmer, cover and cook until the pork is crispy on the outside and soft on the inside, about 2 hours. Transfer meat to a large bowl and shred.

For the tortillas: Mix together the masa flour with 3 1/2 cups of water in a large bowl until combined. Meanwhile, place a cast-iron skillet over high heat. Roll the masa mixture into small balls and use the tortillas press to flatten the dough into tortillas. Place the tortillas in the skillet for 2 to 3 minutes, and then flip and repeat on the other side. Serve the shredded pork with sliced jalapenos and sliced radishes on homemade tortillas.

This recipe has been updated and may differ from what was originally published or broadcast.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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