Tacos de Carnitas (pork tacos)
Makes 8 servings

Ingredients

2 lb pork shoulder, cut into 2-in/5-cm cubes 1 lb pork ribs, cut into 2-bone segments 1 white onion, quartered 1 clove garlic 1 bay leaf Kosher salt, to taste 24 white corn tortillas 3 avocados, sliced 1 cup diced white onion, for garnish 3/4 cup prepared salsa 1/2 cup…

CIA FOODIES


Tacos de Carnitas (Succulent and Crispy Pork Tacos)

Makes 8 servings

Ingredients

  • 2 lb pork shoulder, cut into 2-in/5-cm cubes
  • 1 lb pork ribs, cut into 2-bone segments
  • 1 white onion, quartered
  • 1 clove garlic
  • 1 bay leaf
  • Kosher salt, to taste
  • 24 white corn tortillas
  • 3 avocados, sliced
  • 1 cup diced white onion, for garnish
  • 3/4 cup prepared salsa
  • 1/2 cup thinly sliced radish
  • Chopped cilantro, as needed
  • 3 limes, sliced in wedges

Directions

  1. Place the pork shoulder, ribs, onion, garlic, and bay leaf in a Dutch oven. Season with salt and cover with water.
  2. Bring the mixture to a boil over medium-high heat and reduce to a simmer. Partially cover and simmer until the meat is tender, about 45 minutes.
  3. Remove the cover and increase the heat to medium-high. Simmer until the liquid has evaporated, about 20 minutes.
  4. As the meat begins to render, turn the heat down to medium-low and allow the meat to fry until it is browned and crispy, about 30 minutes. Remove and drain on a towel-lined tray. Once it is cool enough to handle, remove any bones and discard. Season with salt, to taste.
  5. Warm the tortillas on a comal or cast-iron skillet over medium heat. Remove and keep warm in a warmer or clean towel.
  6. Serve the carnitas with the warm tortillas, avocado, diced onions, salsa, radish, cilantro, and lime wedges.

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