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Carnitas Tacos Recipe

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This recipe for Carnitas Tacos is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 lb Boneless Pork Butt, Trimmed of some Fat, Cut into 3 LB pieces
1/4 Cup Fresh Garlic, Finely Chopped
4 TBS Dried Oregano
4 ea Bay Leaves
2 ea Fresh Oranges, Split in Half
4 ea Fresh Jalapenos, Cut into thick slices
2 TBS Kosher Salt
2 tsp Ground Black Pepper
1/2 Cup Blended Oil
8 oz Chicken Stock
100 each Corn Tortillas, 6"
Directions:
Directions:
"For the Pork:
In a large bowl, mix together all ingredients, (Squeezing orange juice in and add oranges,) except the oil and stock and toss well to combine. Place in a 4” deep hotel pan, cover and marinate in the refrigerator at least 4 hours or overnight. When ready to bake – add oil and stock and Bake in a 325 degree oven for approximately 2 Hours or until pork is tender. Remove bay leaves, oranges and shred pork. Add back cooking liquid and 2 cups of chicken stock. Hold hot at 145 degrees F until use.
For Tacos: (at service)
Heat 2 corn tortillas and place ½ oz of shredded nappa cabbage down the center of each taco, top with 1 ½ oz of pork carnitas and top with a teaspoon of Pineapple Salsa. Serve in CulinArt Paper Lined Boats with fried tortilla chips and roasted tomato salsa."
Number Of Servings:
Number Of Servings:
50

 

 

 

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