Cinco de Mayo, solved (Part 2)

We gave you guacamole yesterday. Today we drop the carnitas.

This one is mostly hands-off. We're basically going to take a bunch of cubed up pork and throw it in the oven. Then we're going to crisp it all up and make tacos with it.

How good is this? Antonio Banderas (who is not known for having a big appetite) ate 14 of them in one sitting.

Alright lets get serious because we ain’t all jokes over here at?salesbricks!

Carnitas

Total time:?4 hrs

Active prep:?45 minutes

Serves:?6 people, or one Antonio Banderas

Difficulty:?#SFE

Ingredients

• 2?medium?onions, divided
• 1/2?cup?chopped fresh cilantro leaves
• 3?pounds?boneless?pork shoulder, cut into 2-inch cubes
• 1 tablespoon kosher salt, plus more to taste
• 1?medium?orange
• 6?cloves?garlic, halved, divided
• 2?bay leaves
• 1?cinnamon stick, broken into three or four pieces
• 1/4?cup?vegetable oil
• 24?corn tortillas
• 1?cup?crumbled?queso fresco
• 3?limes, cut into wedges

Special Equipment

• 9- by 13-inch?glass baking dish

Optional?(but highly encouraged):

• A Tecate
• This playlist

Directions

1. Set oven rack to middle position and pre-heat oven to 275 degrees.
2. Season cubed pork with salt then place into glass baking dish.
3. Squeeze orange juice over pork. Nestle orange halves, onion, and bay leaf so everything is tightly packed into the baking dish. Like the image on the left in the banner.
4. Add the vegetable oil and cover baking dish tightly with aluminum foil. Place baking dish into oven and let cook for 3 to 3.5 hours.
5. Throw this on in the meantime.
6. Using tongs carefully remove pork from baking dish. Then shred pork into large chunks with fingers or two forks. Season to taste with salt.
7. To serve: Preheat broiler to high with oven rack 4 inches below heating element. Broil pork until brown and crisp on surface, about 6 minutes. Remove pork, stir with a spoon to expose new bits to heat, and broil again until crisp for a little longer. 2 minutes? Don't let it burn or you're gonna be really mad at yourself.
8. Meanwhile, heat tortillas. Preheat an 8-inch cast iron skillet over medium-high heat until hot. Working one tortilla at a time, dip tortilla in bowl filled with water. Transfer to hot skillet and cook until water evaporates from first side and tortilla is browned in spots, about 30 seconds. Flip and cook until dry, about 15 seconds longer. Transfer tortilla to a tortilla warmer, or wrap in a clean dish towel. Repeat with remaining tortillas.
9. To eat, stack two tortillas on top of each other. Add two to three tablespoons carnitas mixture to center. Top with hot sauce of choice, chopped onions and cilantro, and queso fresco. Serve with lime wedges.

You made it! You made guacamole and carnitas that is tastier than 90% of the restaurants in the area.

If you liked this, do us a solid and tell everyone you know that salesbricks is so f*cking easy.

Ok, bye!

?? #SFE