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Carnitas Tacos Recipe

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This recipe for Carnitas Tacos is from Molloy, 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:  
For Carnitas
2.5 lbs boneless pork shoulder cut into large chunks
2 tsp salt
2 tsp ground black pepper
2 tsp ground cumin
1 tsp dried oregano
2 cloves garlic smashed
1/2 cup orange juice or juice of 2 oranges
12 oz Coke sugar cane version, if possible
2 bay leaves

For Tacos
6 4-inch corn tortillas
1/2 onion diced
1/2 cup fresh cilantro chopped
1 lime cut into slices
1 jalapeno pepper finely sliced (with or without seeds for spiciness)

Directions:
Directions:
Rinse pork and pat dry with a paper towel. Salt and pepper the pork. Cut into large chunks.
In a 6-quart stock pot over medium-high heat, add 1 tbsp olive oil. When hot, add pork pieces and brown on all sides, about 3 minutes per side.
Add the remaining salt and pepper, cumin, oregano, garlic, orange juice, Coke and bay leaves to the pot.
Cover and simmer over low heat for 3-4 hours, turning the meat at least once during cooking, until the meat is tender (it falls apart when forked). Alternative: If cooking in a slow cooker, cover and cook on low heat 5-6 hours. In the pressure cooker, cook for 45 minutes on high pressure.
Remove pork from the braising liquid.

For the tacos
Heat ½ tbsp olive oil in a skillet over high heat. Add the shredded meat to the pan. Allow it to brown for at least 1 minute untouched. Flip the meat over and brown an additional 1 minute. Remove from heat.
Warm the corn tortillas according to the package.
Place an ample amount of carnitas in the center of each tortilla.
Sprinkle each taco with onions, cilantro, and jalapeno slices, to taste.

 

 

 

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