CARNITAS SOFT TACOS WITH GUACAMOLE AND PICO DE GALLO

CARNITAS SOFT TACOS WITH GUACAMOLE AND PICO DE GALLO image

Yield 4 Servings

Number Of Ingredients 23

Ingredients

3 pounds thick, meaty country style porkribs, pork butt or pork shoulder
2 pounds lard, or enough to cover the meat
1/4 cup water
1 orange, zest removed with a
vegetable peeler in wide strips
1 lime, zest removed with a vegetable peeler in wide strips
3 cloves garlic, unpeeled
1/2 teaspoon coarse salt
12 soft corn tortillas
2 tablespoons vegetable oil
Guacamole, accompaniment, recipe follows
Emeril's Pico de Gallo, accompaniment, recipe follows
Guacamole:
2 large, firm--ripe avocados, peeled, pitted and cut into 1/2-inch pieces
1/4 cup minced white onions
2 tablespoons minced fresh cilantro leaves
1 tablespoon fresh lime juice, or more to taste
1 teaspoon minced serrano chile
1/4 teaspoon ground cumin
1/4 teaspoon minced garlic
1/4 teaspoon salt
Pinch cayenne
Combine all the ingredients.

Steps:

In a large, heavy saucepan, melt the lard over medium-low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime zest, garlic, and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue to cook until the meat is tender. Once the meat is tender, raise the heat to medium-high. After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with the salt. When the meat has cooled slightly, pull the meat apart using 2 forks into shreds and smaller pieces and discard the bones. To heat the tortillas, heat a medium skillet over low heat. Place the oil in a small dish and before placing in the pan, brush both sides of each tortilla with 1/2 teaspoon of the oil. Place the oiled tortilla in the skillet and cook until just warm and soft, 2 to 5 seconds per side. Remove from the heat, place on a plate and cover with a cloth to keep warm until ready to serve. Pico de Gallo: 1 1/2 pounds plum tomatoes, cored, seeded and diced 3/4 cup finely chopped white onion 1/2 cup chopped fresh cilantro leaves 1 tablespoon fresh lime juice 2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium) 1 teaspoon minced garlic clove 1/2 teaspoon salt Pinch cayenne Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour