BRAISED PORK CARNITAS

Braised Pork Carnitas image

Deliciously tender and juicy braised pulled pork carnitas can be used in fried or street tacos. Perfect for burritos and chimichangas or taco bowls.

Provided by Christopher Martinez

Categories Main Dish Recipes Taco Recipes

Time 5h40m

Yield 24

Number Of Ingredients 13

Ingredients

5 pounds pork shoulder roast
3 cloves garlic, chopped
2 tablespoons kosher salt
1 teaspoon ground black pepper
½ small yellow onion, chopped
6 cups pork stock
1 pinch salt and ground black pepper to taste
12 each green onions, chopped
24 each fresh yellow corn tortillas
4 cups thinly shaved green cabbage
10 ounces crumbled queso fresco
2 cups fresh salsa
2 each limes, cut into wedges

Steps:

Heat a large, cast iron Dutch oven over medium-high heat. Season pork shoulder with garlic, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Place pork shoulder fat-side down into the hot pot and sear until deep golden brown on all sides, 4 to 5 minutes. Add yellow onion to cook with rendered drippings for 1 minute. Slowly pour in pork stock to cover pork shoulder.
Bring to a light boil; cover and braise until fork-tender, 4 1/2 to 5 hours.
Transfer to a bowl and shred into carnitas, adding 1 1/2 cups of pork stock for moisture and more salt and pepper to taste.
Heat a cast iron skillet over medium-high heat. Add green onions and cook until slightly browned, 7 to 10 minutes. Transfer to a bowl.
Heat corn tortillas in the hot skillet on both sides, 2 to 3 minutes total for each tortilla. Place braised pork into tortillas and garnish with cabbage, queso fresco, salsa, green onions, and a squeeze of lime.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 16 g, Cholesterol 41.4 mg, Fat 10.7 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 4 g, Sodium 820 mg, Sugar 1.7 g