Tacos De Carnitas
- Ready In:
- 3hrs 15mins
- 4 1⁄2 lbs pork butt
- 6 cups water
- 7 slices orange zest
- 6 garlic cloves, minced
- 1 1⁄2 onions, diced
- 1 1⁄2 teaspoons crushed red pepper flakes
- 1 1⁄2 cinnamon sticks, preferably Mexican
- 2 bay leaves
- 1 1⁄2 teaspoons oregano leaves, crushed
- 1 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon ground cloves
- 24 small corn tortillas, warmed
- chopped fresh cilantro
- finely chopped onion
- fresh salsa verde or hot sauce
- Trim any thick fat from the outside of the pork butt. Cut the meat into 1-inch cubes. Discard any cubes that are pure fat, but don't try to trim all of the fat out of the meat.
- Put the pork in a large pot. Add the water the strips of orange zest, garlic, onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and cloves. Bring to a boil then reduce to a simmer. Skim off any scum that forms on the surface. Simmer for 1 1/2 hours, until the pork is very soft, adding more water if necessary to keep the meat submerged. Season with salt.
- Bring to a gentle boil and cook until the water has evaporated about 30 minutes. Cook a little longer to fry the meat slightly. (Note: if you want extra-crispy carnitas, fry approximately 25 minutes.) Watch carefully to prevent burning.
- Remove the bay leaves and cinnamon sticks. Put the meat in a fine strainer and push gently with a wooden spoon to remove any excess fat. Discard the fat.
- Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa.
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