Carnitas Tacos with Summer Peach & Tomato Salsa
For the carnitas tacos:
4 to 5 pounds boneless pork butt or shoulder
8 garlic cloves, roughly chopped
1 tablespoon kosher salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
¼ teaspoon cinnamon
½ teaspoon cayenne pepper
Juice of 2 limes plus 1 lime cut into wedges, for serving
Juice of 1 orange
20 ounces beer
Peach and tomato salsas (recipes below)
Hot sauce of your choice (I like green pepper sauce on these)
For the salsas:
1 medium white onion, diced
½ cup chopped cilantro
2 tablespoons minced jalapeño (with or without seeds and membranes)
A few big pinches kosher salt
A few grinds of black pepper
big squirt of lime juice
2 cups diced tomatoes (any color or size)
2 cups peeled and diced peaches
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.
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.
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.
While the pork crisps up, mix together the ingredients for Summer Peach and Garden Tomato Salsas.
When ready to eat, warm each tortilla individually by grabbing with a set of tongs and placing directly over an open flame (a gas stove or grill works great). When warming, carefully rotate the tortilla charring the edges evenly. If you don’t have access to a gas stove or hot grill, dampen each tortilla with water and heat in a hot skillet, flipping once. Wrap warmed tortillas in a kitchen towel until serving time.
Wrap caritas in charred tortillas and top with peach or tomato salsa, a squirt of fresh lime juice, and a hit of hot sauce.
*May also use a slow cooker. Cook on low for 8 hours.
Mix together all the ingredients but the tomatoes and peaches together in a big bowl, then divide in two.
To one bowl, add tomatoes. To the other, add the peaches. Serve with the tacos.
SERVINGS: Serves: 10 to 15