Carnitas Tacos

• Gluten free

• Meat

  • 4 lbs Pork shoulder, boneless

• Produce

  • 1 Avocado
  • 2 Bay leaves
  • 1 Cilantro
  • 5 cloves Garlic
  • 1 Lime, wedges
  • 1 Orange, small
  • 1 small head Red cabbage

• Baking & Spices

  • 2 tsp Chili powder
  • 1 tsp Cinnamon
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 Flour or corn tortillas, toasted

• Dairy

  • 1 Queso fresco

Found on thewoksoflife.com

Description

Ingredients

• 4 lbs boneless pork shoulder, cut into 4-inch chunks, trimmed of excess fat? (keep the skin if you can get it!)
• salt
• 2 tablespoons oil
• 1 teaspoon cinnamon
• 2 teaspoons chili powder
• ½ teaspoon cumin
• 2 bay leaves
• 5 cloves garlic, sliced
• 1 small head red cabbage, shredded
• 1 small orange, juiced and zested
• olive oil
• flour or corn tortillas, toasted
• chopped avocado
• cilantro
• queso fresco
• lime wedges

Directions

• Rub the pork thoroughly with salt. In a large ovenproof pot or Dutch oven, heat the oil over medium high heat and sear the pork in batches until it’s browned on all sides.
• Preheat the oven to 375 degrees. Add all the pork back into the Dutch oven, along with the spices, bay leaves, and garlic, and cover the meat ⅔ of the way up with water. Cover and bring to a boil on the stove. Once boiling, place the Dutch oven into the oven uncovered. Cook 3 ½ to 4 hours, checking the pork every hour (give it a stir and add more water if the pot starts drying out), until the pork is tender and falling apart.
• Toss the shredded cabbage with orange juice, orange zest, olive oil, and salt to taste. To serve, take a toasted tortilla shell and add some of the carnitas, cabbage slaw, avocado, cilantro, and queso fresco. Serve with a squeeze of lime.