Anti Inflammatory Gluten Free Carnitas Tacos

Total time3 hr 20 min

Prep time20 min

Cook time30 min

Anti Inflammatory Gluten Free Carnitas Tacos

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Ingredients

6 servings

For the carnitas

3 lb boneless pork shoulder, cut into 3-inch chunks
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
1 tsp kosher salt
½ tsp black pepper
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
4 cloves garlic, smashed
1 medium white onion, quartered
1 orange, juiced (about ½ cup juice)
1 lime, juiced
1 cup chicken broth
2 tbsp lard oil or neutral oil

For serving

12 corn tortillas
½ white onion, finely diced
½ cup fresh cilantro, roughly chopped
2 limes, cut into wedges
salsa verde, for serving (optional)
sliced radishes, for serving (optional)

Instructions

1
In a large Dutch oven, heat the lard or neutral oil over medium-high heat until shimmering. Season the pork shoulder chunks all over with the salt, pepper, cumin, oregano, and smoked paprika.
2
Working in two batches to avoid crowding, sear the pork in the Dutch oven for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared pieces to a plate and repeat with the remaining pork.

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Anti Inflammatory Gluten Free Carnitas Tacos

Anti Inflammatory Gluten Free Carnitas Tacos | Fig App