Prairie Fresh Pork Shoulder carnitas tacos with guacamole, pickled onions, salsa verde, and chicharrones in a corn tortilla.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Prairie Fresh.
Pork Shoulder
INGREDIENTS
- 1 ea. Pork shoulder butt
- 1 tbsp. Oregano
- 1 tbsp. Smoked paprika
- 2 tsp. Cumin
- Salt
- Pepper
- 2 ea. Oranges, sliced
- 8-12 ea. Garlic cloves
- 1/2 ea. Onion, rough chopped
- 1 ea. Light beer
- 1-2 quarts Chicken stock
METHOD
- Place in a hotel pan and season with spices, salt and pepper.
- Cover with oranges, onion, and garlic.
- Add in beer and chicken stock to cover by 1/2 or 3/4 of the pork.
- Cover and braise at 300f for 3 hours.
- Cube into large chunks and braise another hour in the liquid. I do this to help render the top fat because I like to keep it.
- Cool and reserve or place some into a sauté pan and sear.
- Once seared add in some of that cooking liquid/fat to give the carnitas a juicier texture.
Serve carnitas with guacamole, pickled onions, salsa verde, and chicharrones in a corn tortilla.
