Eosinophilic Esophagitis Friendly Gluten Free Carnitas Tacos
Total time3 hr 20 min
Prep time20 min
Cook time30 min
4.8(18)
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Learn more āIngredients
6 servings
For the carnitas
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- Ā½ tsp smoked paprika
- 4 cloves garlic, smashed
- 1 medium white onion, quartered
- 1 orange, juiced (about Ā½ cup juice)
- 1 lime, juiced
- 1 cup chicken broth
- 2 tbsp lard oil or neutral oil
For serving
- 12 corn tortillas
- Ā½ white onion, finely diced
- Ā½ 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 3ā4 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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