When I find an on-line recipe that I want to use, I print a hard copy, put the copy into a page protector and file it in a 3″ binder. I now have 11 binders, all full of recipes. This recipe is a perfect example of why I do this. No Waste Tacos de Carnitas has changed since I originally printed it and put it in my recipe binder. The author has added a salsa verde to the recipe, but the ingredient list and the directions are now mixed together, just assuming that you are going to want to do both. However, any number of accompaniments are appropriate, such as a mango salsa like the one from Avocado Mango Chicken. All that said, this recipe is a great weekend or holiday dish. It calls for boneless pork butt, which tends to be a pretty affordable cut of meat, to say nothing of tasty! We have also done this method with boneless skinless chicken thighs for friends of ours who don’t eat pork, and it worked really well.
Because the recipe has changed from how I know it, I am going to reprint the recipe that I use here. I have linked to the page of the original author. Everything that follows were the author’s original words. If you are interested in a salsa verde, by all means, click on the link. Based on how much I like this recipe, I’m betting the salsa verde is delicious as well.
No Waste Tacos de Carnitas
by J. Kenji Lopez-Alt
Carnitas can be prepared through step 3 up to three days in advance. Pork can be crisped up straight from the refrigerator.
Serves 4 – 6, active time 45 minutes, total time 4 1/2 hours.
1 small onion, quartered
3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes
1 medium orange (or a lime)
4 cloves garlic, split in half
2 bay leaves
1 cinnamon stick, broken into three or four pieces
1/4 C vegetable oil
24 corn tortillas
Adjust oven rack to middle position and preheat oven to 275 degrees. Season pork chunks with salt and place in a 9 by 13 glass casserole or large Corning Ware dish. The pork should fill the dish with no spaces. Split orange into quarters and squeeze juice over pork. Nestle squeezed orange pieces into casserole. Add onion, garlic, bay leaves, and cinnamon stick to casserole. Nestle everything into an even layer. Pour vegetable oil over surface. Cover dish tightly with aluminum foil and place in oven. Cook until pork is pull-apart tender, about 3 1/2 hours.
Set a large fine-meshed strainer over a bowl. Using tongs, remove orange peel, onion, garlic, cinnamon stick, and bay leaves from pork and discard. Transfer pork and liquid to strainer. Let drain for 10 minutes. Transfer pork back to casserole. Using a flat spoon or de-fatter, skim fat from surface. You should end up with about 1/2 cup of fat. Shred pork into large chunks with fingers or two forks. Add fat back to the pork, and season to taste with salt. Refrigerate until ready to serve. Liquid can be reserved for another purpose.
To serve, place casserole dish with pork 4-inches under a high broiler and broil until brown and crisp on surface, about 6 minutes. Remove pork, stir with a spoon to expose new bits to heat, and broil again for 6 more minutes until crisp. Tent with foil to keep warm.
Meanwhile, heat tortillas. Preheat an 8-inch non-stick skillet over medium-high heat until hot. Working with one tortilla at a time, dip tortilla in a 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