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Mexican: Slow-Cooked Carnitas Tacos

Source of Recipe

From "Mexican Made Easy" by Marcella Valladolid


Recipe Introduction

"Uruapan, a city in the central part of Michoacán, is famous for its pork carnitas — so much so that it is also the name of one of the most popular carnitas restaurants in Tijuana. Traditionally, pork is cooked in lard in large copper pots (prized for their even heat conductivity) until it's melt-in-your-mouth tender. At this particular restaurant, I would sit at a large communal wooden table, with the carnitas and all their toppings in the center. I'd always order an orange soda, but for the grownups there's nothing like an ice-cold beer with the carnitas. For this recipe, you don't need the copper pot or to be watching over the cooking process. Just pop the seared pork in the slow cooker and let it go."

List of Ingredients

â—¦ ½ cup lard or shortening
â—¦ 2 pounds pork butt, cut into 2-inch cubes (4 cups)
â—¦ Salt and freshly ground black pepper
â—¦ 4 black peppercorns
â—¦ 2 bay leaves
â—¦ 2 medium white onions
â—¦ 4 cloves garlic, peeled
â—¦ 12 (6-inch) corn tortillas, warmed
â—¦ Salsa (homemade or purchased)
â—¦ ½ cup chopped fresh cilantro


Recipe

Melt the lard in a heavy large skillet over medium-high heat.
Sprinkle the pork all over with salt and pepper and add to the pan. Sear the meat on all sides, turning occasionally, until golden brown, about 10 minutes.

Transfer the meat and juices to the insert of a slow cooker along with ½ tablespoon salt, the peppercorns, and bay leaves. Quarter one of the onions and add to the slow cooker with the garlic cloves. Cover the slow cooker and cook on high until the meat is very tender and falling apart, about 3½ hours.

Using a slotted spoon, transfer the pork to a cutting board. Discard the onion and garlic. Cool slightly. Using your fingers, shred the pork. Transfer the carnitas to a platter. Slice the remaining onion. Serve the carnitas with warm tortillas, the salsa, sliced onion, and cilantro for making soft tacos.


Serves 4 to 6



...Leftovers?

• beans and carnitas:
Chop the carnitas and reheat with rinsed and drained canned black beans and 1 whole serrano chile. Mix with fresh cilantro and serve in individual soup bowls.

• carnitas volcano:
Crisp corn tortillas on a baking sheet in a 400° F oven for 15 minutes. Sprinkle each tortilla with shredded Oaxara or mozzarella cheese and cook until the cheese is completely melted. Top each with carnitas and serve with fresh salsa.