By Victoria Hart Glavin of Tiny New York Kitchen
It’s Cinco de Mayo and it’s also Taco Tuesday. Make your own Carnitas Tacos and help celebrate the Mexican army’s victory over the French army at the Battle of Puebla on May 5, 1862. In the United States, Cinco de May is often mistaken to be Mexico’s Independence Day, which is celebrated on September 16th.
3 Tablespoons Canola Oil
3 Pounds Bone-In Pork Shoulder (Skinless & Cut Into 3 Inch Pieces)
1 Teaspoon Kosher Salt
6 Garlic Cloves (Peeled & Minced)
1 Large Onion (Chopped)
Juice of 2 Limes
Juice of 2 Oranges
2 Teaspoons Mexican Oregano
Additional Onions Finely Chopped For Garnish
24 Small Corn Tortillas
Chopped Cilantro For Garnish
Salsa For Garnish
Season pork with kosher salt. Add canola oil to large-size pot and turn heat to medium-high. Place pork in hot oil and brown 12 minutes. Turn as needed. Add garlic, chopped onion, oregano, lime juice, orange juice, and enough water to cover pork by 2 inches.
Bring to boil. Reduce heat to medium-low. Cook, covered, 2 hours until pork is tender.
Remove from pot and let cool. Transfer to cutting board. Chop into bite size pieces. Strain cooking liquid and return to pot. Stir pork into cooking liquid to keep warm until ready to make into tacos.
Spoon a few tablespoons carnitas onto each corn tortilla. Top each taco with cilantro, finely chopped onions, and salsa. Serve with sides of your choice. Serves 6 to 8
Prep Time: 20 Minutes
Cook Time: 132 Minutes
Total Time: 152 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”