Ingredients
Method
Pork Carnitas
- Cut the pork shoulder or butt into large equal sized chunks so that they can all cook evenly. Season the pork chunks liberally with one tablespoon of the Bayou City All Purpose Seasoning and one tablespoon of the Bayou City Garlic Pepper Seasoning.
- Add a large pot (with a lid) to the stove and heat it up over medium high heat. Scoop the manteca (lard) into the pot and allow it to melt down. Once it is melted, gently place the pork pieces into the oil to brown on all sides. Cook in batches if needed so that you don't overcrowd the pot.
- Once the pork is browned on all sides, add all the meat back into the pot and add the halved onion, garlic, bay leaves, peppercorns, and remaining Bayou City All Purpose Seasoning and Garlic Pepper Seasoning.
- Mix everything together well, cover the pot and allow it to simmer on medium low heat for about 40 minutes.
- Combine the one cup of warm water with one tablespoon of salt. Now pour the salt water mixture, cola or Dr. Pepper, evaporated milk, and juice and peel of one orange directly into the pot.
- Stir everything together until it is combined well, and place the lid back on the pot and allow the meat to simmer for another 40 minutes to 1 hour. The meat should be tender enough to shred with your hands or forks.
- Use a slotted spoon or tongs to remove the meat from the pot and place in a large bowl. Keep the juices the meat cooked in. Use your hands or two forks to shred the pork.
- Once the meat is shredded, heat 1 tablespoon of olive oil in a cast iron skillet for about one minute. When the oil is hot, add the shredded pork directly into the skillet.
- Pour in about 1/2 cup of the juices that the pork cooked in and a splash of the cola directly over the carnitas. Press the meat down with a spoon or spatula so that it can get crispy.
- Cook for about 10 minutes, or until the liquid is absorbed and you're left with moist and crispy pieces of pork. Remove the meat from the cast iron skillet and set aside so that you can use the skillet to make your tacos.
Assemble the Carnitas Tacos
- Dip the flour tortillas (one at a time), into the juice the carnitas cooked in. Place the tortilla directly into the cast iron skillet over medium heat. Let it cook for about 30-45 seconds, then flip it over.
- Add some of the shredded cheese onto one side of the tortilla, followed by some of the carnitas. You can add your onions and cilantro now if desired.
- Fold one half of the tortilla over the other to form a taco. Cook on each side for about 45 seconds, or until browned and the cheese is nice and melty. Serve with your favorite toppings!