Pork Carnitas Tacos

Name: Pork Carnitas Tacos
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 bay leaves; 6 servings Corn tortillas, warmed, and assorted toppings, for serving; 5 cloves garlic; 2 Juice of limes; 1 Juice of orange; 6 servings Kosher salt; 1 kilograms boneless pork butt (fat cap intact), cut into 2-inch chunks; 5 sprigs thyme; 118 milliliters vegetable oil

The recipe Pork Carnitas Tacos could satisfy your Mexican craving in around 3 hours and 10 minutes. One serving contains 524 calories, 44g of protein, and 32g of fat. This recipe serves 6. A mixture of juice of orange, corn tortillas, juice of lime, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven.

Ingredients you will need

Thyme

Bay Leaves

Garlic

Pork

Equipment you will use

Kitchen Twine

Dutch Oven

Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour.

Ingredients you will need

Vegetable Oil

Orange Juice

Lime Juice

Water

Salt

Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes.

Ingredients you will need

Bay Leaves

Thyme

Pork

Equipment you will use

Pot

Serve in tortillas with assorted toppings.

Ingredients you will need

Tortilla

Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool.

Ingredients you will need

Whole Coriander Seeds

Apple Cider Vinegar

Dried Oregano

Mustard Seeds

Cumin Seeds

Kosher Salt

Bay Leaves

Red Onion

Sugar

Water

Equipment you will use

Sauce Pan

Photograph by Andrew Purcell

Equipment

Ingredients

Servings:

bay leaves 6servings

Corn tortillas, warmed, and assorted toppings, for serving 5cloves

garlic 2

Juice of limes 1

Juice of orange 6servings

Kosher salt 1kilograms

boneless pork butt (fat cap intact), cut into 2-inch chunks 5sprigs

thyme 118milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.