Recipe courtesy of Tim Byres
Carnitas Tacos with Homemade Tortillas
- Level: Intermediate
- Total: 10 hr 50 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 2 hr 30 min
- 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
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.
