Pork carnitas tacos recipe - Drizzle and Dip

1.5 kg / 3lb pork shoulder Boston butt trimmed of most of the fat
2-3 bay leaves
2 Tbsp chipotle in adobo sauce chopped – or 1 Tbsp chipotle seasoning & 2 Tbsp of finely chopped pickled jalapenos
1 tsp ground cumin
4 cloves of garlic minced or chopped
1 Tbsp salt
2 tsp black pepper
1 large onion cut into quarters
500 ml / 2 cups of freshly squeezed orange juice
A drizzle of olive oil
Flour tortillas
Whatever garnishes you prefer

Preheat the oven to 150C / 300F.
Cut the meat into 5cm / 2-inch pieces and put it into a large, lidded casserole dish such as a cast-iron pot. Add the bay leaves, chipotle, cumin, garlic, salt, pepper, onion and orange juice. Bring to the boil on the stovetop and then with the lid on, place it in the oven and cook for 2 hours.
Remove the dish from the oven and return it to the boil on the stovetop with the lid off for about 10 minutes. Remove the meat with a slotted spoon and place it on a foil-lined baking sheet. Spread it out and shred the meat using 2 forks or a spoon. It should be falling apart at this stage. Remove the bay leaves and the onion and discard.
Drizzle olive oil over the shredded meat and check the seasoning again adding more salt and pepper to taste. Pour ¾ of the sauce over the meat and then place it under a hot grill/broiler and cook for around 5 minutes. When it starts to go brown and crispy, flip the meat over and cook the other side for a further 5 or so minutes. Drizzle the rest of the sauce over the meat and toss to combine.
Serve the meat with tortillas (corn or flour) and the side dishes of your choice to build your own tacos.

Carnitas (meat):

Allow the pork to cool completely before storing.
Transfer to an airtight container and refrigerate for up to 4 days.
For longer storage, portion the meat into freezer-safe containers or bags and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheat gently on the stove with a splash of stock or water to keep the meat moist, or crisp it up in a hot pan for the best texture.

Tacos (assembled):

It’s best to store the components separately rather than assembled tacos, as tortillas will go soggy.
Tortillas can be kept in an airtight bag or container at room temperature for up to 2 days, or refrigerated for up to 1 week. Wrap well to prevent them from drying out.
Reheat tortillas in a hot, dry pan or wrapped in foil in the oven before serving.

Author: Sam Linsell