Sunday, August 9, 2009

Pork Carnitas (Tacos al Pastor)

(From Everyday Food, Issue 62, Page 136)

Serves 4
half the portions for 2 people

2 pounds boneless pork shoulder, diced
4 garlic cloves, minced
course salt and ground pepper
1 T. olive oil
1/2 cup orange juice
1/2 cup milk
8 corn tortillas, warmed on skillet
Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges for serving

Place pork in slow cooker. Slice one onion, thickly, and place on top of pork. Add enough water to cover pork about 3/4 of the way. Cook on Low for 8-10 hours or until pork is tender. When pork is finished, drain well and discard onions and water. Shred with a fork.

At this point, you can store the shredded pork in fridge and continue with recipe a day or so later.

In a large non-stick skillet, heat oil over medium-high heat. Add pork, garlic, orange juice, and milk (whole milk is best, but others will work). Stir occasionally until liquid is evaporated and meat is browned 8-12 minutes.

Warm tortillas on a dry skillet set on Medium heat until soft and warm OR until slightly crispy but still bendable (that's how I like it).

Serve carnitas in tortillas with cilantro, onion, avocado, and fresh lime juice. Don't ruin it by drowning them in salsa and sour cream...

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