Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: Battle of Puebla, Canola Oil, Carnitas, Carnitas Tacos, Cilantro, Cinco de Mayo, Corn Tortillas, Garlic, Greenwich Free Press, Kosher Salt, Lime Juice, Limes, Mexican Food, Mexican Oregano, Mexico, Onions, Orange Juice, Oranges, Oregano, Pork, Pork Shoulder, Salsa, Salt, Taco Tuesday, Tortillas, Victoria Hart Glavin, www.tinynewyorkkitchen.com
It’s Cinco de Mayo again and this year it falls on Taco Tuesday. Make your own Carnitas Tacos and help celebrate the Mexican army’s victory over the French army at the Battle of Puebla on May 5, 1862. In the United States, Cinco de May is often mistaken to be Mexico’s Independence Day, which is celebrated on September 16th.
- 3 Tablespoons Canola Oil
- 3 Pounds Bone-In Pork Shoulder (Skinless & Cut Into 3 Inch Pieces)
- 1 Teaspoon Kosher Salt
- 6 Garlic Cloves (Peeled & Minced)
- 1 Large Onion (Chopped)
- Juice of 2 Limes
- Juice of 2 Oranges
- 2 Teaspoons Mexican Oregano
- Additional Onions Finely Chopped For Garnish
- 24 Small Corn Tortillas
- Chopped Cilantro For Garnish
- Salsa For Garnish
- Season pork with kosher salt. Add canola oil to large-size pot and turn heat to medium-high. Place pork in hot oil and brown 12 minutes. Turn as needed. Add garlic, chopped onion, oregano, lime juice, orange juice, and enough water to cover pork by 2 inches.
- Bring to boil. Reduce heat to medium-low. Cook, covered, 2 hours until pork is tender.
- Remove from pot and let cool. Transfer to cutting board. Chop into bite size pieces. Strain cooking liquid and return to pot. Stir pork into cooking liquid to keep warm until ready to make into tacos.
- Spoon a few tablespoons carnitas onto each corn tortilla. Top each taco with cilantro, finely chopped onions, and salsa.
- Serve with sides of your choice.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved