Printable Area
Carnitas Tacos with Homemade Tortillas
Recipe courtesy Tim Byres, Smoke Restaurant
- Total Time:
- 10 hr 50 min
- Prep:
- 20 min |
- Inactive Prep:
- 8 hr |
- Cook:
- 2 hr 30 min
- Level:
- Intermediate
- Yield:
- 16 to 20 servings
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
- Special equipment: Tortilla press
Directions
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.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.