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.

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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