By Protein
Citrus and Cinnamon Pork Carnitas Recipe
Ingredients
- 1 EA. Pork Shoulder (about 2 LB.)
- 3 TBSP. Kosher Salt
- 1 TSP. Fresh Ground Black Pepper
- 2 TSP. Ground Coriander
- 1 tsp. Ground Cumin
- 1/2 tsp. Ground Cinnamon
- 1 EA. Cinnamon Stick, Large
- 1 TSP. Paprika
- 1-1/2 tbsp. Olive Oil
- 1 EA. Onion, Sliced
- 8 ea. Galic Cloves, Crushed
- 1 cup Orange Juice (approximately 3 oranges)
- 3 ea. Peel of 3 Oranges
- 2 cups Chicken Stock
- 12 ea. Mexican Original ® 6” Yellow Corn Tortillas
Impress your guests with these bold, zesty pork carnitas tacos. Make a dry rub with an assortment of savory seasonings, and then braise your pork shoulder in citrusy goodness. Whip up your own tortillas, some spicy jalapeno slaw and salsa verde for the perfect taco meal.
Made with Mexican Original® 6" Yellow Corn Tortillas
Directions
- Preheat convection oven to 350°F
- Combine the dry seasonings in medium bowl, then sprinkle liberally on the pork shoulder. Tie the roast to keep an even shape while cooking. Set aside.
- In a medium-sized oven-safe pot, heat the olive oil over high heat and sear the pork shoulder until it browns deeply. While the shoulder is browning, cook the onions and garlic in the same pot.
- Stir in the orange juice, peels and stock while scraping any bits from the pan. Bring to a boil.
- Place lid on the pot and transfer to the oven. After 2-½ hours, pull apart the carnitas with a fork and use braising juices to crisp the meat in a hot skillet. Crisping time takes around 5 minutes in a hot pan.
- Serve in prepared taco shells with taco accompaniments.
Taco Shells
- Bring tortillas to room temperature.
- Fry tortilla shells for 40 seconds at 365°F.
- Remove from fryer and drain for 60 seconds; Place fried taco shells into a heated cabinet (165°F) prior to serving.
Pickled Jalapeños
Ingredients
- 8 oz. Red and Green Jalapeños - Sliced Thinly
- 2 oz. White Onion - Sliced Thinly
- 1 oz. Carrot -Sliced Thinly
- 2 ea. Garlic Cloves - Sliced Thinly
- 3/4 CUp Water
- 3/4 CUPS White Vinegar
- 2 to 4 tbsp. Agave Nectar (optional, for added sweetness)
Directions
- Use a knife or mandoline to evenly cut the vegetables into uniform slices and set aside.
- In a small saucepan, bring the water, vinegar and agave nectar to a boil. Add jalapeños and sliced vegetables; return to a boil, cover and remove from heat. Let stand for at least 10 minutes before use.
Pickled Jalapeño Slaw
Ingredients
- 2 oz. Green Cabbage
- 1-1/2 oz. Purple Cabbage
- 1 oz. Carrot
- 3/4 oz. Shallot
- 3 oz. Pickled Jalapeños
- 1 tbsp. Olive Oil
- 4 tsp. Lime Juice
- 3/4 tsp. Kosher Salt
- 1 tsp. Fresh Ground Black Pepper
- 1/3 cup Fresh Cilantro Leaves
Directions
- Use a mandoline or sharp knife to slice the cabbages, carrots and shallots into thin uniform pieces.
- In a medium-sized bowl, combine sliced vegetables, pickled jalapeños, oil, lime juice, salt, pepper and cilantro. Toss until thoroughly mixed; set aside to rest for 3 to 5 minutes before serving.
Salsa Verde
Ingredients
- 1/2 Lb. Tomatillos
- 3 oz. Yellow Onion
- 1 to 2 oz. Jalapeño Pepper (quantity depending on desired heat)
- 2 oz. Poblano Pepper
- 2 oz. Garlic Cloves - Crushed
- 1/2 TSP. Kosher Salt
- 1/2 TSP. Fresh Ground Pepper
- 2 tsp. Olive Oil
- 1/4 Cup Cilantro - Chopped
Directions
- Preheat broiler. Cover an oven tray with aluminum foil.
- Wash and trim the vegetables, cutting into large but uniform sizes, approximately 1-inch cubes.
- In a large mixing bowl, combine the cut vegetables, garlic, salt, pepper and olive oil.
- Transfer the salsa ingredients to the oven tray and broil for 5 to 7 minutes or until the skins and edges of the vegetables char slightly.
- Let the vegetables cool for 15 minutes; transfer to a food processor and pulse until desired consistency is achieved.
- Top Salsa Verde service portions with chopped cilantro. Salsa may be used immediately or covered and chilled for later service cold.
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