Pork Carnitas / by Matthew Gagliardi

Pork Carnitas Tacos with cilantro, radish, pickled jalapeño and rice.

Pork Carnitas Tacos with cilantro, radish, pickled jalapeño and rice.

For Cinco de Mayo this year I made carnitas tacos! Obviously Cinco de Mayo comes once a year, but tacos are FOREVER. So use this recipe to satisfy your next #tacotuesday craving…

Ingredients

  • 4 lbs pork shoulder

  • 2 oranges (juiced & strained)

  • 1 Bay leaf

  • 1 bunch of fresh oregano

  • 2 tablespoons freshly toasted ground cumin seeds

  • 2 teaspoons smoked paprika

  • 2 teaspoons freshly ground black pepper

  • 1 teaspoon turmeric

  • 1/2 cup olive oil

  • 4 cloves garlic (smashed)

  • 1 large yellow onion (quartered)


    Directions

    Break down the pork shoulder into 2 inch cubes. Remove and skin if still on. *These should be fried or baked for chicharrones!* Toss cubes in a large mixing bowl with the olive oil, cumin, paprika, black pepper, and turmeric. Carefully add into a Dutch oven on high with enough vegetable oil to cover the bottom. Sear the top and bottoms of the pork cubes. DON'T overcrowd the pot/pan. Do this process in two batches if using a regular sized Le Creuset.

    Next, turn the heat down to medium-low and add the fresh oregano, garlic and onion - cook for 2-3 minutes until slightly browned. Now add the OJ and bay leaf, cover with a lid and turn the flame down to low. After 1 hour add a splash of water, stir and cover again for 1 more hour. Break up the pork and onions with a wooden spoon.

    Enjoy with rice, cilantro, radish, pickled jalapeño, corn tortillas and a squeeeeeeeeeeze of lime!