Redneck Girl Carnitas Tacos Recipes

CARNITAS WALKING TACOS

Steps:

• Place the pork shoulder, garlic, bay leaves, large chunks of onion, ancho chile powder, cumin, cloves, orange juice, lime juice, 1 tablespoon salt, a generous amount of black pepper and 1/2 cup water in the bowl of a 6-quart slow cooker. Cover and cook until the meat is tender and can easily be shredded with a fork, 4 hours on high or 6 hours on low.
• Remove the pork to a large bowl and use two forks to shred. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the pork and 1/2 cup of the cooking liquid and cook, stirring occasionally, until the liquid has evaporated and the pork is crispy and dark brown, about 15 minutes. Remove to a plate and repeat with the remaining oil, pork and 1/2 cup cooking liquid (discard the remaining liquid), another 15 minutes.
• Open the tortilla chip bags and crush a few of the chips. Gently roll down the tops of the bags about a third of the way. Fill the bags with some dollops of sour cream, then pork, then garnish with the finely chopped onions, radishes, cilantro and a few dashes of hot sauce. Serve with the lime wedges.
• In a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.

CARNITAS (SLOW ROASTED PORK) TACOS - TACOS DE CARNITAS

Steps:

• 1. Preheat oven to 450°F.
• 2. Blend the garlic, onion, oregano, thyme, salt and 1/2 cup of water in a blender until fairly smooth.
• 3. Combine the pork and buy leaves in a 6-quart dutch oven or deep baking dish that can hold the porkin no more than 2 layers. Pour the blended mixture and the Coca-Cola over the pork and stir & toss well.
• 4. Cover the pot and cook in the oven until the pork is very tender, about 2 hours. The sides of the pot might look dark. Thats just fine.
• 5. Uncover the pot and return to the oven. Continue cooking, tossing well and scraping the bottom and sides of pot every 10 minutes., until the pork is slightly crispy on the outside and deep golden brown, about 30 minutes. Coarsely shred the pork.
• 6. Make Ahead: You can make carnitas up to three days before you plan to serve.
• 7. Serve alongside 24 warm CORN TORTILLAS and LIME WEDGES and top with CHOPPED WHITE ONION, CHOPPED CILANTRO, and FRESH GREEN SALSA, JALAPENO AND PINAPPLE SALSA, OR PICO DE GALLO WITH LEMON ZEST.

COPYCAT CHIPOTLE CARNITAS CRISPY TACOS

Steps:

• Using a square of cheesecloth, make a spice bundle: Place thyme springs, juniper berries, bay leaves, and black peppercorns in the center of the cloth and secure with kitchen twine.
• In a slow cooker set to low , arrange pork roast in the bottom. Add water, spice bundle, and salt.
• Cover and set for 10 hours. It may take 12 hours, carnitas will be ready when pork is easily shreddible with a fork.
• Using a large slotted spoon or a pair of tongs, transfer pork to a large bowl (save cooking liquid for later). Allow pork to rest, covered, for about 10 minutes.
• Heat taco shells according to manufacturer's directions, and prepare toppings of your choice.
• Shred pork using two forks or tongs, discarding excess fat. Taste cooking liquid. (if it is too salty, thin the cooking liquid with hot water). Moisten carnitas with 1 cup of cooking liquid, reserving the rest for later use.
• Assemble tacos:.
• Fill Taco shells with Copycat Chipotle Carnitas, and desired toppings.