Carnitas Tacos with Summer Peach & Tomato Salsa | Dorothy Lane Market

Carnitas Tacos with Summer Peach & Tomato Salsa

PREP TIME 15 mins
COOK TIME 3 hr 30 min
SERVINGS 10
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters

These tacos sing with summer flavors! Alternately, instead of cooking in your Dutch oven you could use a slow cooker to cook the pork on low for 8 hours. 

INGREDIENTS

  • 4½ lbs boneless pork butt or shoulder
  • 8 garlic cloves, roughly chopped
  • 1 Tbsp Kosher salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp black pepper
  • ½ tsp cinnamon
  • ⅛ tsp cayenne pepper
  • 3 limes, 2 juiced and 1 cut into wedges for serving
  • Juice from 1 orange
  • 20 oz beer
  • 1 medium white onion, diced
  • ½ cup cilantro, chopped
  • 2 Tbsp minced jalapeno (with or without seeds)
  • 2 big pinches of Kosher salt
  • 2 grinds of black pepper
  • 1 squirt of lime juice
  • 2 cups diced tomatoes
  • 2 cups peeled and diced peaches

INSTRUCTIONS

1
Place the pork shoulder and chopped garlic into a big bowl. Sprinkle the meat with salt, cumin, chili powder, black pepper, cinnamon, and cayenne. With your hands, rub the seasonings into the meat.
2
Transfer seasoned pork to a Dutch oven. Add in lime juice, orange juice, and beer. Cover the pot and braise for 3 hours. After 3 hours, transfer the meat to a large bowl and shred it apart using two forks. The pork should fall apart easily.
3
Next, preheat broiler and line a baking sheet with aluminum foil. Spread the pork into an even layer and broil for 5 to 10 minutes, rotating the pan, until the pork is evenly crisped.
4
While the pork crisps up, mix together the white onion, cilantro, minced jalapeno, salt, pepper, and lime juice. Divide between two bowls; add chopped tomatoes to one and peach to another for the salsas.
5
When ready to eat, serve in warmed tortillas with hot sauce and extra lime wedges.

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Carnitas Tacos with Summer Peach & Tomato Salsa

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 3 hr 30 min
SERVINGS 10

INGREDIENTS

  • 4½ lbs boneless pork butt or shoulder
  • 8 garlic cloves, roughly chopped
  • 1 Tbsp Kosher salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp black pepper
  • ½ tsp cinnamon
  • ⅛ tsp cayenne pepper
  • 3 limes, 2 juiced and 1 cut into wedges for serving
  • Juice from 1 orange
  • 20 oz beer
  • 1 medium white onion, diced
  • ½ cup cilantro, chopped
  • 2 Tbsp minced jalapeno (with or without seeds)
  • 2 big pinches of Kosher salt
  • 2 grinds of black pepper
  • 1 squirt of lime juice
  • 2 cups diced tomatoes
  • 2 cups peeled and diced peaches

INSTRUCTIONS

1
Place the pork shoulder and chopped garlic into a big bowl. Sprinkle the meat with salt, cumin, chili powder, black pepper, cinnamon, and cayenne. With your hands, rub the seasonings into the meat.
2
Transfer seasoned pork to a Dutch oven. Add in lime juice, orange juice, and beer. Cover the pot and braise for 3 hours. After 3 hours, transfer the meat to a large bowl and shred it apart using two forks. The pork should fall apart easily.
3
Next, preheat broiler and line a baking sheet with aluminum foil. Spread the pork into an even layer and broil for 5 to 10 minutes, rotating the pan, until the pork is evenly crisped.
4
While the pork crisps up, mix together the white onion, cilantro, minced jalapeno, salt, pepper, and lime juice. Divide between two bowls; add chopped tomatoes to one and peach to another for the salsas.
5
When ready to eat, serve in warmed tortillas with hot sauce and extra lime wedges.

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