Carnitas Taco

So Dr. Sweetpea absolutely loves Carnitas whenever we go to a Texmex restaurant in Houston. I already posted a Carnita recipe over the summer and that was fantastic. However, when I saw the Carnitas recipe in the Tacolicious cookbook, I HAD to try making it at home and I'm so glad I did! These carnitas were delicious, better than the restaurants in Houston delicious, and Dr. Sweetpea kept raving about it as he was eating his dinner. In fact, he even told me to never lose this recipe! 

Carnitas Taco

(Source: Tacolicious Cookbook)

2 1/2 pounds boneless pork shoulder, cut into 2 - 3 inch cubes

1 cup sliced yellow onion

3 cloves garlic, crushed

3 tablespoons dark brown sugar

1 1/2 tablespoons kosher salt

1 1/2 teaspoons dried mexican oregano

1 bay leaf

2 tablespoons freshly squeezed orange juice

2 teaspoons freshly squeezed lemon juice

1/2 cup lard (I used vegetable oil)

3 tablespoons oil

Put the pork in a nonreactive dutch oven or other large, heavy pot with a lid. Add the onion, garlic, sugar, salt, oregano, bay leaf, orange juice, and lemon juice and toss to coat the meat evenly. Cover and refrigerate for at least 12 hours or up to 24 hours. 

Bring the pork to room temperature. Heat the lard in a small pan over medium heat until it melts, then pour it over the pork. Cover the pot, place over medium-low heat, and cook the pork for almost 3 hours, until the pork begins to pull apart easily when tested with a fork. 

Remove from the heat. Using a slotted spoon, transfer the pork to a bowl. Discard the cooking liquid and clean the pot. Using a couple of forks, shred the pork a bit but not completely, removing any large chunks of fat. 

Return the pot tot he stove top over high heat and add the oil. At the minute the oil begins to smoke, using tongs or a spoon and working in batches to avoid crowding, carefully add some of the meat to the hot oil and cook, turning as needed for about 4 minutes until crisp on all sides. 

Serve with tortillas and your favorite toppings.