Tacos Of Carnitas Roasted With Orange Milk And Pepper Food

TACOS OF CARNITAS ROASTED WITH ORANGE, MILK, AND PEPPER

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Cut the pork into 6 or 8 pieces. Melt the lard in a heavy Dutch oven just large enough to hold the meat in one layer. Brown the meat on all sides and season with salt.
• 3. Squeeze the orange over the meat and toss the rind into the pan. Pour the milk over the meat and add enough water to almost cover the meat. Sprinkle with pepper. Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender.
• 4. To finish, uncover the meat and break into into largish pieces. Remove the orange rind and discard. Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, or until the meat is brown and crisp on the edges.
• 5. To assemble the tacos, fill a warm tortilla with shredded pork. Top with avocado and salsa, a little of the chicharrón, and finish with generous amounts of onion and cilantro.

CARNITAS TACOS

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. Sprinkle with taco seasoning. Pour tomatoes over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each tortilla; top with cheese. Serve with sour cream if desired.

ZESTY CARNITAS TACOS

Steps:

• Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
• Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
• Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
• Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

ORANGE AND MILK-BRAISED PORK CARNITAS

Steps:

• Season pork with pepper and salt.
• Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
• Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
• Preheat oven to 450 degrees F (230 degrees C).
• Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
• Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
• Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

CARNITAS TACO

Steps:

• In a large saucepan melt lard over moderate heat. Add pork, salt and pepper and simmer until tender. Cook about an hour, being careful not to crisp the meat. Remove pork and set aside until cool. Shred the meat by hand or with tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol salsa and cook over moderate heat, stirring frequently. Serve or assemble within a toasted corn tortilla to make taco. Carnitas can stay refrigerated for up to five days before assembling within a taco.
• Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients. Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.

SHREDDED CARNITAS SOFT SHELL TACO WITH PEPPER JACK

Steps:

• In a large pot place in the pork, onion, garlic, salt, chili powder, cumin and fill with water and place onto the stove and bring to a boil for 5 minutes and reduce heat to a low simmer for 2 1/2 hours or until the pork in tender. Remove the pork and set aside to cool to room temperature and pour the stock into a colander and trash the onion and garlic.
• In a mixing bowl hand shredded Carnitas meat and the rest of the ingredients and combine and set aside for 15 minutes.
• Slice the onion into 1/8" strip and place into a nonstick skillet with oil and sauté over a medium heat until light brown and tender. Combine the Carnitas mixture and onion and sauté until light and crispy.
• In a medium size skillet lightly oil over a medium high heat, place a corn tortillas, slice of pepper jack and top with corn tortillas and when the pepper jack cheese slice start to go soft turn the corn tortillas over and when both side in a lightly brown and take some of the Carnitas filling and one half and fold in half and pan fry until light and crispy on both side. Repeat this step until done. Sprinkle both side of the taco with Parmesan cheese and serve warm.