Mexican Street Tacos- Carnitas
Description
This is an easy meal to make and yummy too. It does take some time to cook the pork in the oven, but it is so worth it! Serve with refried beans, if desired.
Ingredients
Carnitas
4-5 lb. bone-in pork shoulder or butt
1 t. sea salt
1 T. cumin
2 T. ancho chili powder
1 T. oregano
2 T. fresh chopped garlic
1 T. olive oil
Aassembly of the carnitas:
1 medium sweet, white onion
1 bunch cilantro
Queso Fresco, optional
12-15 corn tortillas
Directions
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Carnitas:
Cut pork shoulder into 2 inch chunks. Cut around the bone as much as possible, but don't worry too much because it will shred off later. Place in a bowl.
In a large pan or Dutch oven, heat oil on medium high heat. If you pan or Dutch oven can go into the oven later, that is an added bonus!
Preheat oven to 300 degrees.
Sprinkle salt, cumin, ancho chili powder, oregano and garlic over pork chunks; mix to combine. Add pork and the pork bone to the heated pan; brown for about 5 minutes.
Transfer the meat to a large baking dish cover with foil. (or if your pan/Dutch oven are oven-proof, keep the meat in it.)
Slowly roast meat for 4 hours.
Assembly:
Finely chop onion and cilantro.
Warm tortillas either on the grill or in the microwave.
Spoon about 2 T. pork over each tortilla and sprinkle with onion and cilantro.
Add Queso, if desired.