Costa Del Sol Carnitas Tacos

Cloud and Mukki in Costa Del Sol“Damn! Sure is hot here! But I sure feel better now that I can say good-bye to this sailor suit.”

—Barret Wallace, FFVII

  • 4 pounds pork shoulder, cut into 4 pieces
  • 2 tablespoons salt
  • 2 tablespoons freshly-ground black pepper
  • 2 tablespoons ground cumin
  • 2 tablespoons dried Mexican oregano
  • 2 heads of garlic
  • 1 tablespoon olive oil
  • 32 corn tortillas
  • 1 red cabbage, thinly sliced
  • 4 ripe avocados, peeled and sliced
  • 4 thinly sliced red radishes
  • 8 limes, cut into wedges
  • Flaky sea salt

Place the pork in a casserole dish. Combine the salt, pepper, cumin, and oregano and sprinkle all over the pork. Marinate in the refrigerator, covered, for at least 2 hours or overnight.

Preheat the oven to 350 degrees. Cover the dish tightly with aluminum foil and bake for about 90 minutes.

Peel most of the papery outer skin from a whole head of garlic, leaving the bulb intact. Trim a half-inch off the top to expose the cloves inside. Repeat with the second bulb. Tuck the bulbs between the pork pieces, cut sides facing up, and drizzle with olive oil.

Reduce heat to 300 degrees. Bake, uncovered, for 30 minutes. Turn the pork pieces and bake for 30 more minutes, until internal temperature reaches about 200 degrees.

Remove the casserole dish from the oven and allow the pork to cool. When it’s cool enough to handle, shred the meat, removing bits of fat. Warm the tortillas over the stove.

Serve tacos with cabbage, avocado, and radishes. Squeeze a lime wedge and some soft garlic on top before eating and sprinkle with sea salt. Makes 32 tacos, enough to serve 8–10 people.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s