Carnitas-Mexican street tacos. Juicy, succulent, bursting with flavor, slow oven roasted pork shoulder adorned with sweet white onion and fresh cilantro. Perfection.
I really don’t know what is wrong with me, because up until yesterday, I have never actually made carnitas. Now, I just want to stuff my face in the pan and eat them for the rest of eternity. If there is anything that I can urge you to make, it is this. I don’t care if it is Fourth of July, Christmas or Cinco de Mayo, stop what you are doing and make it NOW. Yup, I am yelling at you. This is an order.
Pork shoulder is a great piece of meat to feed a crowd. It is cheap, and if made right, absolutely delicious. This is a great recipe because you put it in your oven a good 4 hours before your company arrives, which gives you plenty of time to clean your toilettes and mop your floors. Things I am always doing 5 minutes before people start knocking! And, if you have a family like mine, where you say dinner served at 5 pm and they don’t arrive until 7 pm, you can just turn your oven down and leave it in. It is so juicy that it would withstand a few extra hours at a low temp!
- 4-5 pound bone-in Pork Shoulder (or butt)
- 1 tsp sea salt
- 1 tbsp cumin
- 2 tbsp ancho chili powder
- 1 tbsp oregano
- 2 tbsp fresh chopped garlic
- 1 tbsp olive oil
- 1 medium sweet white onion
- 1 bunch of cilantro
- Queso Fresco (optional)
- 12-15 corn tortillas
- Cut Pork Shoulder into 2 inch chunks.
- I cut around the bone as much as I could, but don't worry too much because it will shred off later. Place in bowl.
- In a large pan, heat oil on medium high.
- Sprinkle salt, cumin, ancho chili powder, oregano and garlic over pork chunks and mix to combine.
- Add pork and pork bone to heated pan and brown for about 5 minutes*.
- * I was not worried about every piece being browned, I just stood over the pan, stirred the meat (all of it) a few times and that was it.
- This can also be done in a dutch oven which can directly be transferred to the oven.
- Transfer the meat to a large baking dish cover with foil.
- Slowly roast at 300 degrees for 4 hours.
- Finely chop onion and cilantro.
- Warm tortillas either on the grill or in the microwave.
- Spoon about 2 tbsp pork over the tortilla and sprinkle with onion and cilantro.
- Add Queso if desired.
On tomorrow’s Menu, Crock Pot Mexican Refried Beans and Mexican Restaurant style rice!