Chef Tom Fraker
“Michoacán Style” Carnitas Tacos
“Michoacán Style” Carnitas Tacos
Rated 5.0 stars by 1 users
Category
Entree
Servings
12 tacos
Prep Time
5 minutes
Cook Time
2 hours
Author:
Chef Tom Fraker
Ingredients
-
1 pound Lard
-
1 1/2 pounds Pork - cut into chunks
-
2 tablespoons Kosher Salt - divided use
-
1 cup Orange Juice
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6 cloves Melissa’s Peeled Garlic - smashed
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3 Bay Leaves
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2 tablespoons Oregano
-
1 Melissa’s Canela (Cinnamon Stick)
-
2 ounces Melissa’s Piloncillo (Brown Sugar Cone) - about 1/3 of the cone; crushed
-
1 Melissa’s Perfect Sweet Onion - chopped
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1 Orange - halved & sliced into half circles
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2 Limes - halved & sliced into half circles
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1 (12 oz.) bottle Coke (Mexican Coke if you can find It)
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1 (12 oz.) can Evaporated Milk
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12 Corn Tortillas
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Melissa’s Perfect Sweet Onion - diced small
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Melissa’s Fresh Cilantro - chopped
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Fresh Tomato - diced small
-
Lime Wedges
Directions
Add the lard to a high-sided pot over medium-low heat. Melt the lard. Season the pork with 1 tablespoon of the salt. Rub the salt all over the pork and add it to the melted lard. Let it fry, untouched, for 30 minutes.
In a bowl, mix together the orange juice, smashed garlic, bay leaves, oregano, canela and piloncillo.
After 30 minutes, stir the pork and fry, undisturbed, 30 minutes longer. Next, add the orange juice mixture, onion, orange slices, lime slices, coke and milk to the pork and mix to combine everything. Cook on medium-low for 1 hour.
Remove the pork and drain on paper towels, then transfer to a cutting board. Shred the pork.
To make the tacos, place some shredded pork on a tortilla and top with some onion, cilantro, tomato and a squeeze of lime. Repeat with the remaining tortillas.
Recipe Note
You likely won’t use all of the meat, so, you can freeze the rest for later use.
Filed in:
Bay Leaves,
Canela,
Cara Cara Oranges,
Cilantro,
Cinnamon Sticks,
Entree,
Oregano,
Organic Limes,
Organic Tomatoes,
Peeled Garlic,
Perfect Sweet Onion,
Piloncillo,
Tacos,
“Michoacán Style” Carnitas Tacos
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