August 21, 2010

Shameless Recipe: The Best Carnita Tacos....Ever

I frequently look for excuses to have people over.  Given the season, an adults back to school celebration seemed like just the reason I needed....and what screams back to school more than margaritas and carnita tacos.  When it comes to tacos, carnita is the only way to fly.  The slow braised pork just melts in your mouth, and the best thing about this recipe is that it is super simple.

INGREDIENTS:


5lbs Pork Shoulder (Also called Boston Butt) - Cut into 2-3" cubes
32oz Chicken Stock
(2) cups of Orange Juice
(1) Lg Yellow Onion roughly chopped
(10-12) peeled Garlic Cloves - Smashed
(2) 4.5oz can of chopped Green Chilies
Salt
Pepper
Ground Cumin
Garlic Powder
Onion Powder
Olive Oil

Step 1:  Pre-heat oven to 275 on bake.
Step 2:  Remove any large fat caps or silver skin on the pork shoulder.  Cut the pork shoulder into approximately 3 inch cubes.  Generously coat the Cubes with Salt, Pepper, Cumin, Garlic Powder, and Onion Powder.
Step 3:  Place olive oil in pan and heat a pan (stainless steel or cast iron if available) to medium-high heat.  Once oil is almost to the smoking point, place several pieces of pork cubes into pan.  Do not over-crowd the pan...leave at least an inch of space between the pieces.  You will probably have to work in batches until all the port is done.  Sear the pork cubes on all sides and then set aside.  You are not trying to cook the cubes all the way through, all you want to do is get a nice carmelized sear on all sides.
Step 4: Once all the pork is seared, drain off any excess oil in the pan.  Return the pan to the burner and deglaze the pan with the orange juice.  Keep the pan on the burner until the liquid has reduced by about half.
Step 5: Place the pork into a dutch oven or similar heavy cooking vessel with an oven safe lid.  It is fine to crowd the pork here.  Once the pork in the dutch oven, poor the orange juice over the pork.  Add enough of the chicken stock so that about 1/4 of an inch of the pork is above the liquid.  Top this with the smashed garlic cloves, onions, and green chilies.  Cover tightly with lid and place in the oven.
Step 6:  Cook the pork for 2 hours, pull it out of the oven and turn over the pieces of pork.  Return to the oven and cook for another 2 hours.
Step 7:  Once the pork is fork tender, remove from braising liquid and set aside to cool.
Step 8:  Strain the braising liquid and place in a pan over high heat.  Bring to heavy boil and reduce the liquid by half.
Step 9:  Once the pork is cool, shred it with a fork.  Place the pork into a bowl or back in the dutch oven and then poor the reduced braising liquid over the top.  Cover and keep warm until you are ready to serve.

Serve with tortillas (corn or flour - your preference) and then all of your favorite taco toppings.  The pork should be extremely tender and melt in your mouth.

Enjoy...

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