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Title: Tacos de Carnitas
Categories: Pork, Vegetables, Herbs, Chilies, Citrus
Yield: 7 Servings

3 lb Pork shoulder
7 Strips orange zest
5 cl Garlic; minced
1 lg Onion; chopped
+=PLUS=+
Fine chopped onion; garnish
1 1/4 ts Crushed red pepper flakes
1 (1") Mexican canela cinnamon
- stick
2 Bay leaves
1 1/2 ts Crushed, dried oregano
- leaves
1 1/2 ts Kosher salt; more to taste
1/4 ts Ground cloves
24 sm Corn tortilla shells; for
- serving, warmed
Chopped cilantro; garnish
Salsa; garnish

Trim any thick fat from surface of pork. Cut meat in 1"
cubes, discarding any that are pure fat. Put pork in a
large pot. Add enough water to cover by 2 inches, orange
zest, garlic, chopped onion, red pepper flakes,
cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and
the cloves.

Bring to a boil, then reduce to a simmer. Skim off any
scum that forms on surface. Simmer uncovered for 1 1/2
hours, until pork is very soft; add water if necessary
to keep meat submerged. Season with salt, then continue
to cook until water has evaporated, about 30 minutes.
Cook a little longer to fry meat slightly; cook even
longer if you prefer crisper meat. Stir often and add a
bit of water if meat sticks or seems about to burn.

UDD NOTE: I highly recommend that you bring the pork to
a boil, reduce to a simmer and skim the scum BEFORE
adding the other ingredients. Otherwise all of the
ingredients that float will mix with the scum and be
skimmed out along with the scum and the dish will be
largely under-seasoned.

Remove bay leaves and cinnamon stick. Spoon a few
tablespoons of carnitas onto each tortilla. Top each
taco with cilantro, finely chopped onion and salsa.

Serve.

By Kim Severson

YIELD: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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