Pull Pork Tacos Rojos
#Shorts #pulledpork #tacos
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Carnitas Tacos and Homemade Tomatillo Salsa – TACO TUESDAY!
Oh, how I love carnitas tacos. Juicy, fall-apart-tender, shredded pork... fried up in its own fat until crisp and golden. How can you resist?! Great for your next Taco Tuesday with leftovers all week long!
Short on time? This recipe also works great in the Instant Pot! Comment below if you'd like those instructions!
– INGREDIENTS –
For the Carnitas:
3 tablespoons avocado oil (or other high-smoke point oil)
3 pounds skinless, boneless pork shoulder, cut into 3-inch pieces
Kosher salt
8 garlic cloves, peeled and smashed
1 large yellow onion, roughly chopped
¾ cup whole milk (or half & half if that's what you have ;)
¾ cup orange juice (from an orange, not a jug!)
1 tbsp orange zest
¼ cup lime juice
¼ cup pickled jalapeño slices
¼ cup jalapeño pickling liquid
For the Salsa and Assembly:
1 pound (8 small) tomatillos, husked
1 jalapeño
2-3 limes, juiced
A handful of cilantro (stems and all)
Kosher salt, to taste
Corn tortillas, warmed (or tiny flour ones!)
Diced red onions, for garnish
Avocado slices or guacamole
Lime wedges, for serving
– DIRECTIONS –
Preheat oven to 325º
Make the carnitas: In a large Dutch oven, heat the oil over medium-high heat. Season the pork with salt, on all sides. When the oil is shimmering, add pork chunks to the pot. Cook in batches until golden brown, 5-7 minutes per side. Transfer the pork to a plate or bowl.
To the pan, add the onions, and cook until lightly golden, 5 minutes. Next, add the garlic cloves. Continue cooking until onions and soft and translucent.
Return the pork to the pot with the remaining carnitas ingredients (milk, orange zest, orange & lime juice, pickled jalapeños, and pickling liquid). Bring to a boil. Reduce the heat to a light simmer, cover with tight-fitting lid, and place in 325º oven for 2.5 to 3 hours.
Meanwhile – make the salsa: Heat a large skillet over high heat. Add a little splash of avocado oil, then add the tomatillos (face down), and jalapeño, (also face down), and cook, turning as needed, until charred, 4 to 5 minutes. Transfer to a blender to cool. Once cooled, add the lime juice, cilantro, and salt and purée until smooth. Season with salt again if needed. Pour into jar and chill in the fridge until ready to serve.
When pork is fall-apart tender, (it should shred simply by picking it up with tongs) . . . shred with two forks right there in the pot.
Heat a skillet (the same one you used for tomatillos will work), or medium-high heat. Add a few tong-fulls of carnitas straight into the pan and spread in an even layer. Don't move for at least 2-3 minutes until pork lifts easily and is golden and crispy.
Serve the carnitas on corn or flour tortillas with the salsa, red onion, avocado or guac if you have it, and lime wedges! ENJOY!
– SPECIAL EQUIPMENT –
Lodge Dutch Oven: (great value!)
Staub Cocotte (seen in video):
Microplane grater:
Shun Premier Chef's Knife:
Recipe:
Pulled Pork Tacos
Get the recipe here:
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FULL RECIPE:
Pulled Pork Tacos
Prep Time: 10 MINUTES
Time to Table: 3 HOURS 30 MINUTES
Serves: 16
Ingredients
3 pounds pork shoulder
10 ounce can diced tomatoes with mild green chilies
1 cup chopped onion
1/2 cup apple juice
2 tablespoons fresh lime juice
2 garlic cloves, minced
2 teaspoons chili powder
1/2 teaspoon coarse salt
16 6-inch corn tortillas
4 ripe avocados, peeled, seeded and sliced
1 cup tomatillo salsa (or Salsa Verde)
1 cup Daisy Sour Cream
Directions
Heat the oven to 350 degrees. Place the pork in a 4 quart Dutch oven. Combine the tomatoes, onion, apple juice, lime juice, garlic, chili powder and salt in a medium bowl. Pour the mixture over the pork and cover. Bake the roast for 3 to 3 1/2 hours or until the pork is very tender. Remove the pork from the pan and cool slightly. Remove any fat or bones and shred the pork with a fork. Strain the pan juices and return the tomatoes and onions to the Dutch oven. Add the pork to the sauce and mix well. Skim the fat from the pan juices. If the pork is dry, moisten with a little additional juice. Wrap the tortillas in aluminum foil and heat for about 15 minutes or until warm. Place 1/4 cup meat on each tortilla. Top each taco with avocado slices, tomatillo salsa and a dollop of sour cream.
Cheesy Pork Tacos Dorados | Tomatillo Salsa Verde Recipe
#recipe #tacosdorados #mexicanfood
Pork butt meat boiled add
Bay leaf, garlic, onion, beef cubes, salt
Shred your meat, then cut in small pieces
1/2c yellow onion
1 1/2 c green onion
3 to 4 minced garlic
Mozzarella cheese
In a skillet warm all of your corn tortillas
Make your tacos n fry in oil
Salsa
1tbs garlic or 2 tbs
6 boil tomatillos 1 tb power garlic or 2
C cilantro
Salt to taste
1 1/2 c water
3 to 4 Serrano chilies
Blend in blender
How to Make the Best Pork Carnitas
Test cook Christie Morrison and host Julia Collin Davison make mouthwatering Pork Carnitas.
Get the recipe for Pork Carnitas:
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