Carnitas

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Makes: 6 servings adjust

Directions
 

Step 1

Heat a large, heavy-bottomed pot over medium high.

Ingredients

  • 3 pounds Pork Shoulder
  • 2 teaspoons Ancho Chili Powder
  • 2 teaspoons Chipotle Chili Powder
  • 1 teaspoon Ground Cumin
  • Salt and Pepper

Step 2

Whisk together the ancho and chipotle powders with the cumin. Slice the pork into three-inch chunks. Generously rub the surface of the pork with the spice mixture. Season with salt and pepper.
 

Step 3

Add the oil to the pot. Working in two batches, sear both sides of the pork, leaving undisturbed until each side has formed a crust, about 5 minutes per. Remove the first batch, set aside, and repeat with the second. Remove the second batch.

Ingredients

  • Water
  • 4 cloves Garlic
  • 1 Orange, juiced

Step 4

Pour one cup of water into the pot and scrape the bottom with a wooden spoon to deglaze. Return the pork to the pot, along with the garlic cloves and the orange juice. Pour enough water to just cover the meat.
 

Step 5

Bring to a boil, then reduce heat to a low simmer, and leave to cook, uncovered and undisturbed, for two hours. While the pork is simmering, prepare your accompaniments for the taco.

Ingredients

  • 1 1⁄2 cups Cabbage, shredded
  • 1 Lime, juiced

Step 6

Mix the cabbage with the remaining juice of the lime, add salt to taste, and set aside.
 

Step 7

When most of the liquid has reduced, shred the meat with tongs or a fork. Return to a boil to reduce the remaining liquid. Brown the pork in the rendered fat, stirring frequently to prevent burning. When the meat has developed a nice crust, remove from heat and set aside.

Ingredients

  • Feta Cheese
  • 1 Lime, wedged
  • Fresh Cilantro
  • Corn Tortilla

Step 8

Top tacos with feta cheese and cilantro. Serve with lime wedges.
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