my Carnitas recipe, Chicharron Tacos, and a cautionary taco tale video with the most outrageous ending I've come up with yet !
shoulder (or butt) - about 4 to 7 pounds Remove meat from around bone. Cut into large chunks - anywhere from 3 to 6 inch pieces. Thick and meaty pork country style ribs (not the thinner short ribs) are a "no chopping needed" substitution. And go to Hindsight at the end of this post for a "whole hog" easiest version.
- roughly chopped
of garlic - about 8 whole peeled cloves.
of orange juice - optional. Fresh squeezed or frozen.
1 12 ounce
bottle of Mexican cola - optional. Okay to use a regular cola (but not diet.) If you don't use a coke then add a tablespoon of sugar, or a favorite sweetener like honey.
Salt and pepper to taste
take out a large-sized piece of boiled pork, let it
so the meat softens even
To keep the pork extra moist add some of the pork broth to the roasting pan, just enough to barely cover the bottom
Pre heat oven at 425℉ / 220°C Cut tenderloin in three equal parts and season with cumin and oregano Put in ceramic pan or Dutch oven Add lemon juice, orange juice, chopped onion, garlic, stock cube, soy sauce and water Put in the oven an cook for 60 minutes Check half way through, turn tenderloin and add some water to keep it covered Take tenderloin and shred Heat a skillet and pan fry the carnitas and add 4 to 5 tbsp of gravy to make the meat crispy Warm the soft flat wrapped in aluminium foil in the oven Plate the taco and decorate with some red bell peppers and gravy
This delicious carne can be made with a Boston butt, a pork shoulder blade roast, either bone-in or boneless, or with what is called “country-style” ribs, which are essentially these roasts cut into thick slices (and aren’t really ribs at all)