Carnitas Tacos with Salsa de Chile de Arbol and Cebollas Encurtidas

PORK FOODSERVICE
21Ingredients
90Minutes

Ingredients

US|METRIC
  • 2 pounds pork shoulder (2-inch cubes)
  • 1 pound pork ribs (2 bone segments)
  • 1/2 white onion
  • 1 clove garlic
  • 1 bay leaf
  • 24 white corn tortillas
  • 1 cup guacamole
  • 3/4 cup salsa (your choice)
  • 3 lime (sliced in wedges)
  • 1/2 cup salsa (de Chile de Arbol)
  • salt (to taste)
  • 8 arbol chile (wiped clean)
  • 10 tomatillos (medium, husks removed, rinsed)
  • 1 clove garlic (peeled)
  • salt (To taste)
  • 1 pound red onion (quartered, thinly sliced lengthwise)
  • 1 1/4 cups Seville orange juice
  • 2 tablespoons apple cider vinegar
  • 1 habanero chile (thinly sliced)
  • 1/2 teaspoon dried oregano
  • salt (To taste)
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    Directions

    1. 1. Place the pork shoulder, ribs, onion, garlic, bay leaf, and salt in a Dutch oven and cover with water.
    2. 2. Bring the mixture to a boil and cook, covered, over medium heat until the meat is barely tender, about 45 minutes. Bring to a simmer slightly covered, until the meat is barely tender about 45 minutes.
    3. 3. Remove the cover and increase the heat to medium high and cook until the liquid has evaporated, about 20 minutes.
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