Pork Carnitas Tacos
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven
2
Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat
3
Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour
4
Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes
5
Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes
6
Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry
7
Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes
8
Serve in tortillas with assorted toppings
9
Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan
10
Boil 2 minutes; let cool
11
Photograph by Andrew Purcell