Pork Carnitas Tacos
Servings 8
Equipment
- Large Dutch oven
Ingredients
- 2 lbs. boneless pork shoulder cut into 1-inch pieces
- 5 garlic cloves crushed
- Sea salt and freshly cracked black pepper to taste
- 1 tbsp olive oil
- ½ cup fresh orange juice
- ½ cup milk
Other Ingredients:
- Corn tortillas warmed
- Fresh cilantro chopped
- Red onion thinly sliced
- Cotija cheese grated
- Guacamole
- Salsa
- Sour cream
- Lime wedges
Instructions
- Simmer the pork in a large Dutch oven over high heat by combining the pork, garlic, sea salt, freshly cracked black pepper, and 8 cups of water. Cover and bring to a boil. Reduce the heat to medium-low and simmer covered for 45 minutes. Drain well and wipe out the Dutch oven.
- Finish cooking the pork in the same Dutch oven, and heat the olive oil over medium-high heat. Add pork, ½ cup fresh orange juice, and ½ cup milk, then cook, stirring occasionally, until liquid has evaporated and the pork has browned, about 8 to 12 minutes. The pork will start browning after the liquid has evaporated. Season well with sea salt and pepper, to taste.
- Cook the tortillas over an open gas flame for 15-20 seconds on each side, or wrap in a towel and microwave for 30 seconds, until pliable.
- Serve the pork carnitas in the warmed corn tortillas with cilantro, red onion, guacamole, salsa, sour cream, cotija cheese, and fresh lime wedges. Enjoy.