These Double-Pork Carnitas are perfect for your Taco Tuesday! Double Pork, yes! These carnitas have a combination of boneless pork shoulder (Boston Butt) and pork belly. Yes pork belly. If you haven’t tried pork belly you must! I get my pork belly from the specialty meat market at my local HEB. Ask your meat department how you can get it because it is delicious.
I also made homemade tortillas to go with these. Of course you do not have to make homemade, but they sure make a huge difference. They were delicious. I’m still trying to perfect the art of tortilla making, because there is a a process. here’s a video I watched. https://www.youtube.com/watch?v=HzKuWBDDLPg.
If you don’t have a tortilla press, here’s the one I purchased. It just makes it so much easier and you can get a good consistency. This is the press I have: https://amzn.to/32SV8EH.
love these double-pork carnitas on homemade corn tortillas.
I started the carnitas by cutting the pork shoulder into 1 1/2 inch pieces and cutting the pork belly into 1 inch pieces then adding them to a pot with the stock and salt and pepper. Bring this to a boil, then reduce the heat and simmer for about 2 hours.
Then I transfer the pork in batches along with some pan juices to a non-stick skillet and cook over high heat until the liquid evaporates and the pork begins to fry in its rendered fat.
I serve these with chopped white onion, lime wedges, dried oregano, cilantro, shredded cabbage and sometimes I serve with green pica de gallo!
Or, with my homemade salsa! I’ll share those recipes when I post them! But, until then these are perfect with chopped onions, cilantro, limes, and your favorite red or green salsa!
Heres my carne asada tacos, since were talking tacos! https://the2spoons.com/simple-favorite-red-chile-marinated-carne-asada-tacos/
Here’s the recipe for the carnitas! Enjoy!
Ingredients
Method
- Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.Do Ahead: Pork can be braised (do not fry) 3 days ahead. Cover and chill.