Tequila Carnitas

You can never have too many main course recipes, so give Tequila Carnitas a try. This recipe serves 8. For $6.57 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 428 calories, 39g of protein, and 10g of fat. This recipe is liked by 8 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by A Girl Worth saving. Head to the store and pick up boneless pork shoulder, cumin, garnish, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 80%. If you like this recipe, you might also like recipes such as Tequila Carnitas, Agustine’s Beer & Tequila Carnitas, and Tequila Smash – A Tequila Cocktail and Homemade Maraschino Cherries.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Prep:Cut the pork shoulder into four or five even chunks and coat with Taco Spice Blend, plus the kosher salt.Get a Dutch oven up to medium high and melt in a couple tablespoons (30 to 45 grams) of lard or coconut oil (though lard is my favorite). Drop in the seasoned pork and sear the sides. If the spices are starting to burn, reduce the temperature just a bit. Its also a good idea to work in batches to avoid overcrowding the pan. If too many chunks of meat go in together the result will be steaming, not searing. Not pretty.Once seared, return all meat to the pan, drop in the sliced onion, crushed garlic and diced jalapeo. Lightly mix up the ingredients, but make sure the pork gets priority at the bottom of the dog-pile.Next pour in the fresh lime juice, water, and tequila. Bring to a boil, then reduce the temperature to simmer and cover.Let the pork braise stove top for two hours or until the pork falls apart easily when gently pressing with the back of a fork.Remove the Dutch oven from the heat, shred the pork (discard any fatty bits) and bring together with the juices. Scoop all the pork out, transfer to a baking dish and pop it under the broiler for a few minutes to crisp up the carnitas. Just eyeball it.Pour the remaining braising liquid over the carnitas and serve with fresh cilantro and a few lime wedges for squeezing. Other toppings that go great with carnitas are avocado, sliced radishes, finely diced red onion and even fresh pineapple, if youre feeling adventurous.

 

Step by step:

Prep

1. Cut the pork shoulder into four or five even chunks and coat with Taco Spice Blend, plus the kosher salt.Get a Dutch oven up to medium high and melt in a couple tablespoons (30 to 45 grams) of lard or coconut oil (though lard is my favorite). Drop in the seasoned pork and sear the sides. If the spices are starting to burn, reduce the temperature just a bit. Its also a good idea to work in batches to avoid overcrowding the pan. If too many chunks of meat go in together the result will be steaming, not searing. Not pretty.Once seared, return all meat to the pan, drop in the sliced onion, crushed garlic and diced jalapeo. Lightly mix up the ingredients, but make sure the pork gets priority at the bottom of the dog-pile.Next pour in the fresh lime juice, water, and tequila. Bring to a boil, then reduce the temperature to simmer and cover.

2. Let the pork braise stove top for two hours or until the pork falls apart easily when gently pressing with the back of a fork.

3. Remove the Dutch oven from the heat, shred the pork (discard any fatty bits) and bring together with the juices. Scoop all the pork out, transfer to a baking dish and pop it under the broiler for a few minutes to crisp up the carnitas. Just eyeball it.

4. Pour the remaining braising liquid over the carnitas and serve with fresh cilantro and a few lime wedges for squeezing. Other toppings that go great with carnitas are avocado, sliced radishes, finely diced red onion and even fresh pineapple, if youre feeling adventurous.

Nutrition Information:

covered percent of daily need