Guess what today is guys? Today makes one year since I did my first post on My Diary of Us! Pretty crazy how far I've come and also kind of scary if you take a look back at some of those first posts....whoa. I can't thank you enough for being a part of this journey with me and encouraging me along the way! I am so excited for the what's to come and absolutely love sharing my life and yummy recipes with you. I thought it was only appropriate to celebrate today with one of my new favorite recipes that you definitely have to make!
Let's have a moment to talk about Mexican food and how much I'm obsessed with it. I could eat it every other day for the rest of my life and I am not sure I would ever get tired of it. Salty, spicy, and full of flavor, it's everything I love about food. Obviously it would not be in my best interest to create a habit out of my Mexican food loving addiction, but when I make it at home I feel slightly better about my decision because it can be a little healthier. That being said, I have made plenty of pork tacos in my life. And they have always been delicious. But I am here to tell you after you make these ultimate pork carnitas you will never be able to eat an ordinary pork taco again.
This is probably the best thing I have made in the kitchen in a long time, and Canean will confirm that statement. See, I had only bought a small two and a half pound pork shoulder from the farmer's market the week before, which normally is the perfect size for the two of us and one round of leftovers. However in this case, I wish it had been a six pound pork shoulder because I wanted to eat it over and over again.
The meat is tender, spicy, and has slightly crunchy edges from broiling the meat right before eating it. It's so AMAZING I can't even deal. I normally will not make something back to back, but this recipe I cannot wait to make again and next time I will be making extra so I can make pizzas and soups and more tacos out of the delicious pork.
I know I sound a little dramatic, but I am telling y'all...you NEED to make these carnitas, like tomorrow. They are out of this world on the flavor charts and super easy too!
Ingredients (Recipe adapted from My Kitchen Escapades):
- 3 Lb. Pork Shoulder or Pork Butt
- 1 Cup Water
- Juice from one Orange
- Juice from Two Limes
- 2 Bay leaves
- 1 Jalapeno, chopped and seeds included
- One Onion, quartered
- 1 Tsp. Dried Oregano
- 2 1 Tbsp. Ground Cumin
- 2 Tsp. Salt
- 1 1/2 Tsp. Pepper
- Tortillas
- Pico de Gallo for topping (tomato, lime juice, jalapeno, cilantro, onion, and salt and pepper)
- Cilantro
Directions:
- Preheat your oven to 300 degrees.
- Heat an oven proof dutch oven or large pot over medium high heat. Sear all sides of the pork shoulder about 4 minutes until all sides are browned well.
- Add the rest of the ingredients and scape up the brown bits on the bottom of the dutch oven and spoon a little of the mixture and seasonings over top of the pork shoulder.
- Bring this all to a boil and then put the lid on and transfer to the oven for about 3 hours until pork falls apart.
- Take the pork out of the pot onto a large plate and shred the meat into large chunks, discarding any fat.
- Remove the bay leaves from the liquid in the pot and then with an immersion blender blend the veggies into the sauce. You could also transfer to a blender or food processor as well and then return to the pot.
- Heat over medium heat until sauce reduces.
- Meanwhile transfer the shredded pork to a baking sheet and broil on high for about 5 minutes per side until edges are brown and crispy. Watch carefully to not burn the pork.
- Return the broiled pork to it's juices.
- Serve immediately inside of a tortilla and top with desired toppings. I like cilantro and pico de gallo the best!
*Alternatively you could brown your pork shoulder and then transfer to a crock pot and cook all day if you wanted to cook this while you were not at home.
I am being so serious with you when I tell you that you might become addicted to these pork tacos. I may never be able to make another version of pork tacos because they will always be compared to these ultimate pork carnitas...and that wouldn't be fare to all the other tacos in the world now would it?
