Venturing Beyond Boundaries
Recently, our journey delved deep into the intricate world of Chinese cuisine. However, this weekend, I chose a different path, revisiting the flavorful world of Carnitas Tacos. While these pork delights don’t hail from ancestral family recipes, they’ve certainly carved a niche in our kitchen. Perfect for gatherings, believe me, having two brimming containers all to myself was nothing short of a gastronomic victory.
The Simple Magic of Slow-Cooking
The beauty of this dish lies in its simplicity. After a quick sear of the pork chunks, a pot filled with water and aromatic seasonings sets the stage. Let it boil, transition it into the oven, and grant it a few hours of patience. The result? Mouthwatering carnitas tacos that’ve never failed to be a crowd-pleaser in our numerous feasts. Beyond tacos, the versatile carnitas can morph into burritos, enrich quesadillas, or even pair delightfully with rice and beans. Endless possibilities await!
Delicious Variations & More
These carnitas tacos resonate with vibrant flavors and textures, creating a symphony in every bite. However, if tacos aren’t your thing, consider the pork carnitas as a canvas. They seamlessly integrate into diverse culinary artworks, from burritos to a hearty bowl of rice and beans, offering both versatility and delectable taste.
- 4 lbs boneless pork shoulder (retain skin if possible, chopped into 4-inch pieces)
- A pinch of salt
- 2 tablespoons oil
- 1 teaspoon cinnamon
- 2 teaspoons chili powder
- ½ teaspoon cumin
- 2 bay leaves
- 5 cloves garlic (sliced)
- 1 small head red cabbage (finely shredded)
- Juice and zest of 1 small orange
- Olive oil for drizzling
- Toasted flour or corn tortillas
- Fresh avocado chunks
- Cilantro leaves
- Queso fresco
- Lime segments for garnishing
Steps to Flavorful Indulgence:
- Generously salt the pork chunks. Heat oil in a large ovenproof pot or Dutch oven, searing the pork in portions until golden.
- Set your oven at 375 degrees. Introduce the spices, garlic, and bay leaves to the pork, filling the pot up to two-thirds with water. Bring to a boil on the stove. Transition the uncovered pot to the oven, baking for 3 ½ to 4 hours. Monitor occasionally, adding water if required, ensuring tender, melt-in-mouth pork.
- Blend the shredded cabbage with orange juice, zest, olive oil, and a dash of salt. To plate, layer a toasted tortilla with the rich carnitas, tangy cabbage blend, avocado, cilantro, and queso fresco, finishing with a hint of lime.
An average plate holds around 2 scrumptious tacos.