Pork carnitas tacos with avocado, salsa verde from @traderjoes, shallots, lime, cilantro. Juicy, simple, and flavorful.
To make carnitas: Sprinkle 1 ½ teaspoon or about ½ Tbsp kosher salt all over a 3 – 4lbs. pork shoulder and place in a heavy-bottomed enameled cast iron dutch oven. Add in about 1 – 1 ½ cups of chicken stock, a bay leaf if you fancy, cover and place in a 300°F oven (lower-middle rack) until pork is tender and shreds easily, about 2 hours. Check and rotate pork occasionally, add a bit more broth if things are a little dry. Slow roast a little longer if things aren’t falling-apart-tender. Once pork is tender, you can shred and serve as is over rice, in a burrito or any preferred carbs. Or, put some chunks of pork and a bit of the pan juice in a skillet and cook over high heat until pork begin to fry in its own fat and becomes golden and crispy. Then serve in tacos. #tacotuesday
An easy and mostly a hands-off recipe.