I’ve been on such a Mexican kick lately, I ended up making my own tacos. If this keeps up, I’ll be speaking Spanish soon. These carnitas are amazing and full of flavor, they don’t need many toppings, the pickled red onions are more than enough. But of course add whatever you love with your tacos!
What you’ll need:
- 3. pounds boneless pork butt, cut into 2 inch cubes
- 5 sprigs thyme
- 5 garlic cloves
- 2 bay leaves
- 1/2 cup canola oil
- juice of 2 limes
- juice of 1 orange
- salt
- corn tortillas
pickled red onions
- 1 red onion, thinly sliced
- 1 cup cider vinegar
- 1/2 cup water
- 2 tbsp sugar
- 2 bayleaves
- 3 tsp pickling spices
- 1/4 tsp salt
Heat the canola oil and brown the pork cubes on all sides until slightly brown in a dutch oven.
In the meantime squeeze the orange and limes to extract the juices.
Tie the thyme with kitchen twine and add to the pork. Then add garlic, bay leaves, lime and orange juices, 1 cup of water, and 2 tsp salt. Bring to a simmer over medium heat. Reduce the heat and simmer covered for 1 hour, stirring occasionally. Remove lid and continue simmering for another hour. Increase the heat to medium and cook for another 30 minutes, until the liquid is mostly evaporated, stirring frequently.
Discard the thyme sprigs and bay leaves. Increase the heat to high and cook for 10 minutes, stirring occasionally, and scraping up crispy parts on the bottom of the pot. Tear the meat apart with a wooden spoon to achieve shredded consistency.
Picked Red Onions:
Combine all ingredients in a small saucepan. Boil for 2 minutes, then let it cool.
Warm the tortillas and construct the tacos using the pork carnitas and pickled red onions. Add toppings of your choice, if so desired!
Bon Appétit!