
- Yield: 4 servings
carnitas tacos with salsas and fresh-pressed corn tortillas
Recipe courtesy of Robert Meitzer, CEC, AAC, Executive Chef, Forest Lake Club (Columbia, S.C.)
Ingredients
- Ingredients for Pork:
- bone-in pork shoulder - 6 lb.
- equal parts dry oregano, ground cumin, Goya Sazon - 1/4 cup
- yellow onion - 1 large, chopped
- garlic cloves - 4 Tbsp., sliced
- oranges - 2 ea., sliced
- lime - 1 ea., sliced
- pork stock - 3/4 gal.
- salt - to taste
- cracked pepper - to taste
- Ingredients for Tortillas:
- water - 1 cup
- lime juice - 1 Tbsp.
- maseca masa - 3 cups
- Ingredients for Salsa Verde:
- tomatillo - 8 ea., peeled
- roasted pueblo hot chilies - 1 cup, chopped and seeded
- onion - 1/2 cup, rough chop
- lime juice - 2 Tbsp.
- cilantro - 3 Tbsp., chopped
- ground cumin - 1/2 Tbsp.
- salt - to taste
- Ingredients for Chipotle Salsa
- vine-ripe tomato - 2 cups, diced
- chipotle in adobo - 1 Tbsp.
- lime juice - 2 Tbsp.
- cilantro - 3 Tbsp.
- charred yellow onion - 1/4 cup
- salt - to taste
Instructions
Procedure for Pork:
- Reheat oven to 275°F. Rub pork butt with seasoning, sear pork in braising pan, and put remaining ingredients into pan. Cover with foil and cook 5 hours.
- Remove pan and keep covered for 45 minutes. Take out pork and pull apart into medium-sized pieces. Reduce remaining liquid by half and reserve.
- Heat skillet with a little fat from braising pan and sear pork. Baste with a little reduced liquid and season if needed.
Procedure for Tortillas:
- Mix masa with liquid, press on tortilla press and sear in pan with a little fat from pork pan.
Procedure for Salsa Verde:
- Put all ingredients in a sauce pan and simmer 10 minutes.
- Cool and blend with immersion blender.
Procedure for Salsa Chipotle:
- Place all ingredients in a small cambro and blend with emulsion blender.