Cheflog

NO-WASTE TACOS DE CARNITAS WITH SALSA VERDE

PORK BRAISING

INGREDIENT	PROCEDURE
Onion, quartered¹⁄₂ unit Boneless pork shoulder, cut into 2 inch cubes3 lb Kosher salt1 tbsp Orange1 unit Garlic, halved4 cloves Bay leaves2 unit Cinnamon stick, broken into three or four pieces1 unit Vegetable oil¹⁄₄ cup	1 Adjust oven rack to middle position and preheat oven to275°F. 2 Season pork with[1 tablespoon]salt and place in a 9x13-inch glass baking dish. 3 Split orange into quarters and squeeze juice over pork. 4 Nestle squeezed orange pieces, onion quarters, garlic, bay leaves, and cinnamon stick into dish. 5 Pour vegetable oil over surface. 6 Cover dish tightly with aluminum foil and bake until pork is fork tender, about[3.5 hours].

INGREDIENT

PROCEDURE

Onion, quartered¹⁄₂ unit

Boneless pork shoulder, cut into 2 inch cubes3 lb

Kosher salt1 tbsp

Orange1 unit

Garlic, halved4 cloves

Bay leaves2 unit

Cinnamon stick, broken into three or four pieces1 unit

Vegetable oil¹⁄₄ cup

Adjust oven rack to middle position and preheat oven to275°F.

Season pork with[1 tablespoon]salt and place in a 9x13-inch glass baking dish.

Split orange into quarters and squeeze juice over pork.

Nestle squeezed orange pieces, onion quarters, garlic, bay leaves, and cinnamon stick into dish.

Pour vegetable oil over surface.

Cover dish tightly with aluminum foil and bake until pork is fork tender, about[3.5 hours].

ONION-CILANTRO PREP

INGREDIENT	PROCEDURE
Onion, finely diced¹⁄₂ unit Cilantro, chopped¹⁄₂ cup	1 Combine diced onion with chopped cilantro. 2 Refrigerate until needed.

PORK STRAINING & SHREDDING

INGREDIENT	PROCEDURE
Cooked pork with cooking liquid1 batch	1 Set large fine-mesh strainer over a 1-quart measuring cup or bowl. 2 Remove and discard orange peel, onion, garlic, cinnamon stick, and bay leaves. 3 Transfer pork, rendered fat, and cooking liquid to strainer and let drain for10 minutes. 4 Transfer pork back to baking dish. 5 Skim fat from surface and add back to pork. 6 Shred pork into large chunks with fingers or two forks. 7 Season to taste with salt and refrigerate until ready to serve.

INGREDIENT

PROCEDURE

Cooked pork with cooking liquid1 batch

Set large fine-mesh strainer over a 1-quart measuring cup or bowl.

Remove and discard orange peel, onion, garlic, cinnamon stick, and bay leaves.

Transfer pork, rendered fat, and cooking liquid to strainer and let drain for10 minutes.

Transfer pork back to baking dish.

Skim fat from surface and add back to pork.

Shred pork into large chunks with fingers or two forks.

Season to taste with salt and refrigerate until ready to serve.

SALSA VERDE

INGREDIENT	PROCEDURE
Tomatillos, peeled and halved1 ¹⁄₂ lb Onion, quartered¹⁄₂ unit Garlic, halved2 cloves Jalapeño peppers, stem removed and halved lengthwise2 unit Strained pork cooking liquid¹⁄₂ cup	1 Add tomatillos, onion quarters, garlic, and jalapeños to saucepan with strained pork liquid. 2 Add water until it is about 1 inch below the top of the vegetables. 3 Bring to a boil overhighheat, reduce to a simmer, and cook until all vegetables are completely tender, about10 minutes. 4 Blend salsa until smooth using immersion blender or countertop blender. 5 Season to taste with salt and refrigerate until ready to use.

INGREDIENT

PROCEDURE

Tomatillos, peeled and halved1 ¹⁄₂ lb

Onion, quartered¹⁄₂ unit

Garlic, halved2 cloves

Jalapeño peppers, stem removed and halved lengthwise2 unit

Strained pork cooking liquid¹⁄₂ cup

Add tomatillos, onion quarters, garlic, and jalapeños to saucepan with strained pork liquid.

Add water until it is about 1 inch below the top of the vegetables.

Bring to a boil overhighheat, reduce to a simmer, and cook until all vegetables are completely tender, about10 minutes.

Blend salsa until smooth using immersion blender or countertop blender.

Season to taste with salt and refrigerate until ready to use.

BROILING CARNITAS

INGREDIENT	PROCEDURE
Shredded pork1 batch	1 Preheat broiler tohighwith oven rack 4 inches below heating element. 2 Broil pork until brown and crisp on surface, about6 minutes. 3 Remove pork, stir with a spoon to expose new bits to heat, and broil again until crisp,[6 more minutes]. 4 Tent with foil to keep warm.

TORTILLA HEATING

INGREDIENT	PROCEDURE
Corn tortillas24 unit Water needed	1 Preheat an 8-inch cast iron skillet overmedium-highheat until hot. 2 Working one tortilla at a time, dip tortilla in bowl filled with water. 3 Transfer to hot skillet and cook until water evaporates from first side and tortilla is browned in spots, about30 seconds. 4 Flip and cook until dry, about[15 seconds longer]. 5 Transfer to a tortilla warmer or wrap in a clean dish towel. 6 Repeat with remaining tortillas.

INGREDIENT

PROCEDURE

Corn tortillas24 unit

Water needed

Preheat an 8-inch cast iron skillet overmedium-highheat until hot.

Working one tortilla at a time, dip tortilla in bowl filled with water.

Transfer to hot skillet and cook until water evaporates from first side and tortilla is browned in spots, about30 seconds.

Flip and cook until dry, about[15 seconds longer].

Transfer to a tortilla warmer or wrap in a clean dish towel.

Repeat with remaining tortillas.

ASSEMBLY

INGREDIENT	PROCEDURE
Queso fresco feta, crumbled1 cup Limes, cut into wedges3 unit Broiled carnitas1 batch Heated tortillas1 batch Salsa verde1 batch Onion-cilantro mixture1 batch	1 Stack two tortillas on top of each other. 2 Add[2-3 tablespoons]carnitas mixture to center. 3 Top with salsa verde, chopped onions and cilantro, and queso fresco. 4 Serve with lime wedges.

Generated on 2/4/2026