It's taco Tuesday! But let's be honest, who needs an excuse to have tacos? I can have tacos 3 meals a day, every day, until I die without complaints. A local taco shop we recently started going to serves mashed potatoes inside their tacos and let me tell you, it has been a revelation. As gratuitous as it may seem, mashed potatoes in tacos just makes so much sense and I am upset that I've missed out on it for so long.
I've made carnitas plenty of times since my husband loves carnitas tacos but carnitas tacos with mashed potatoes and cheese? Now that's some next level stuff if you don't mind the extra calories. Otherwise, a carnitas plate or regular carnitas tacos are delicious as is. If you don't eat pork, you can substitute for boneless skinless chicken thighs. This recipe takes roughly 3 hours from start to finish but most of the time is spent in the oven so it's doable on a weekday if you are organized enough. It's finished off in the oven on broil so you get those yummy, crispy edges. Top with some raw chopped onions and cilantro, yum!
Ingredients
4 lbs boneless pork shoulder or pork butt, fat trimmed and cut into 2" cubes
1 peeled onion, ends cut off and quartered
1 lime, juiced
2 large navel or cara cara oranges, halved and juiced and save the spent halves
2 cups chicken broth
2 bay leaves
1 1/2 tsp salt
1/2 tsp ground black pepper
1 tsp ground cumin
1 tsp oregano
Directions
Preheat oven to 300.
In a dutch oven with an oven safe lid, add all the ingredients and mix well.
Over medium heat, bring pot to simmer uncovered.
Once simmering, turn off heat and cover with dutch oven lid. Transfer to oven for 2 hours.
After 2 hours, the meat should be fork tender. Discard the orange peels, bay leaves, and onions.
Place the meat into a bowl using a slotted spoon, leaving the liquid in the dutch oven. Over medium low heat, simmer the reserved liquid for 20 minutes until reduced to roughly 1 cup of liquid.
Shred the meat coarsely and stir back into the reduced cooking liquid. Transfer to foil lined baking sheet and broil for 8 minutes. Using tongs, flip the meat and broil for an additional 5 minutes.
Serve immediately.
Recipe adapted from: Barefoot in the Kitchen
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