Carnitas Tacos With Mango Pico De Gallo
Pairing 2021 Chardonnay – Merrill Vineyard
- 4 Lbs. Pork Shoulder (Diced into 1” Squares)
- 1 Orange (Quartered)
- 1 Lime (Rind Removed, Quartered)
- 1 Yellow Onion (Quartered)
- 6 Cloves Garlic
- 1 Tbsp. Dried Mexican Oregano
- 3 Bay Leaves
- 3 Tsp. Kosher Salt
- 1/4 Cup Pork Lard or Vegetable Oil
- 1 Mango (1/4” Diced)
- 1/2 Red Onion (1/2” Diced)
- 1 Jalapeňo (Minced)
- 2 Tbsp. Cilantro (Chopped)
- 1 Lime (Juiced)
- Kosher Salt To Taste
- 12 Corn Tortillas
- 2 Tbsp Neutral Oil
- 1/2 Cup Sour Cream
- 2 Cups Napa Cabbage (Shredded)
In a large Dutch oven, combine all ingredients for carnitas. Add about 4 cups of water and bring to a simmer. Skim any froth off the top. Allow to simmer on the stove top, covered 1 ½ to 2 hours or until tender. Liquid should be reduced to very little. Remove lid and continue to cook pork in its reaming fat until browned and crispy.
MANGO PICO DE GALLO INSTRUCTIONS
Dice mango ¼” dice. Dice red onion ¼” dice. Deseed jalapeno and mince. Chop cilantro. Add mango, red onion, jalapeno, and chopped cilantro to a small mixing bowl. Squeeze juice of 1 lime, and add a pinch of salt. Stir to combine.
Heat comal or large skillet over high heat. Add 1 Tbsp neutral oil. Cook tortillas, a couple at a time, on the comal in the oil, flipping over after 1-2 minutes. Transfer tortillas to a closed container to keep warm. Add additional oil to comal as needed. Once all tortillas are cooked, assemble by filling each tortilla with 2 oz of carnitas, pinch of shredded Napa cabbage, drizzle of sour cream, and top with mango pico de gallo.
The main difference between carnitas and pulled pork tacos is browning or crisping the meat. You can do this in the same pan you cooked it in or alternately, you can put it in the oven after it is tender, on broil and brown the meat.