Family Style Pork Carnitas Taco
Difficulty: Easy | Makes: 10-12 Servings
Slowly cooked to perfection, this recipe combines tender and juicy pork with a blend of aromatic spices.
Ingredients
- 4 pounds pork butt, trimmed and cut into 2 in cubes
- 1/5 teaspoons salt
- 1 teaspoon cumin seed
- 1 onion, peeled and halved
- 1 lime, squeezed (rinds reserved)
- 1 orange, squeezed (rinds reserved)
- 2 bay leaves
- 1 teaspoon Mexican Oregano
- 2 cups water
- 1 tablespoon Roland® Chipotle Pepper Paste
- 1 tablespoon Roland® Five Peppercorn Blend
- 5 cloves
- 1 tablespoon annatto seeds
- 1 cinnamon stick
- 1 head of garlic, cut in half lengthwise
- 1 teaspoon Roland® Soy Sauce
- 1 tablespoon Roland® Hoisin Sauce
- Roland® Blood Orange Balsamic Glaze, for drizzling (get the Blood Orange Glaze on Amazon)
Directions
- Combine pork, salt, peppercorns, cumin, onion, bay leaves, oregano, lime, orange, cinnamon, cloves, annatto seeds, chipotle puree, soy sauce, water, and garlic in a Dutch oven. Bring to a simmer and then cover and transfer to a 300 degree F oven to cook for 2 hours. Remove pork and set aside
- Put the remaining sauce on the stove and reduce for 20-30 minutes until you have 1 cup of liquid remaining. Strain well, return to pot, and adjust salt as needed
- Using forks, pull the pork apart into smaller bite-sized pieces. Once reduced, add the pork back to the pot and mix to cover with the sauce
- Transfer to a foil-lined sheet pan and broil until the edges are crisp, about 8 mins rotating halfway. Remove and flip the pork then broil for another 8 minutes until both sides are crispy
- To serve, transfer carnitas to a platter along with pickled red onion, watermelon radish, sliced cabbage, and cilantro. Serve along with corn tortillas, habanero pepper sauce, sliced serrano peppers, crema, scallions, hoisin sauce, and fresh tomato
