Time: 3 hours 10 minutes
Complexity: easily
Servings: 6

Pork carnitas tacos - detailed recipe.

Ingredients:

• 5 sprigs of thyme
• 1.3 kg boneless pork neck with shoulder (with fat), cut into 5 cm pieces.
• 5 cloves of garlic
• 2 bay leaves
• 1/2 cup vegetable oil
• Juice of 2 limes
• Juice of 1 orange
• Corn tortillas, warm with a variety of toppings (cheese, green onions, chips, salsa) for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, garlic, lime juice, Orange juice, tortilla, bouquet garni, bay leaf, thyme

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Preparation:

Step 1
• Tie the thyme sprigs into a bundle with kitchen string; place the pork, garlic, bay leaf, and thyme bunch in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water, and 2 teaspoons salt and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 1 hour.
Step 2
• Remove the lid and continue cooking, stirring once or twice, until the pork is tender, about 1 hour 15 minutes. Increase the heat to medium; simmer, stirring occasionally, until the liquid has almost evaporated, about 35 minutes more. Remove the thyme bunch and bay leaf, then increase the heat to high so the pork begins to sear. Cook, stirring and scraping the bottom of the pot, until the pork is golden brown and cooked through, about 10 minutes more. Serve in flatbreads with assorted toppings.
  

  Pickled red onions

  In a small saucepan, combine 1 thinly sliced ​​red onion, 1 cup apple cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander, mustard, and cumin seeds, 1/2 teaspoon dried oregano, and 1/4 teaspoon coarse salt. Cook 2 minutes; cool.

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