Recipe courtesy of Tortilleria Nixtamal
Show: Unique Eats
Episode: Queens
Carnitas Tacos
Total:
10 hr 15 min
Prep:
30 min
Inactive:
8 hr
Cook:
1 hr 45 min
Yield:
About 30 pounds of meat, enough for 225 to 250 tacos
Level:
Intermediate
Total:
10 hr 15 min
Prep:
30 min
Inactive:
8 hr
Cook:
1 hr 45 min
Yield:
About 30 pounds of meat, enough for 225 to 250 tacos
Level:
Intermediate
Total:
10 hr 15 min
Prep:
30 min
Inactive:
8 hr
Cook:
1 hr 45 min
Yield:
About 30 pounds of meat, enough for 225 to 250 tacos
Level:
Intermediate

Ingredients

  • 4 bone-in pork shoulders (9 to 10 pounds)
  • Salt and freshly ground black pepper
  • 8 oranges, juiced 
  • 1 cup dried oregano
  • 1 cup dried whole thyme
  • 8 cloves garlic
  • Two 14-ounce cans condensed milk
  • Four 16-ounce containers rendered pork lard
  • 1 cup granulated garlic
  • One 1 to 2-pound sheet fresh pork skin
  • 225 to 250 corn tortillas
  • Chopped fresh cilantro
  • Diced onion
  • Lime slices

Directions

Rub in some salt and pepper into the pork pieces. Marinate in the juice of the oranges, oregano, thyme, garlic cloves and condensed milk overnight in the refrigerator. 

Heat the pork lard, some salt and the granulated garlic in a large pot over medium heat. The lard should be at a mild boil. Add the pork and slow cook, stirring regularly, until tender, about 1 1/2 hours. Place the pork skin in with the pork until it goes from pink to brown, about 15 minutes. Remove and dice both the pork and pork skin. Serve the carnitas in a tortilla or on a plate with chopped cilantro, diced onion and lime slices.

Cook's Note

Have your butcher cut the pork into 4 pieces.

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

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