The Dutch Oven Cookbook by Pickford Louise;

Author:Pickford, Louise;
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-07-17T00:00:00+00:00

Slow-cooked pork carnitas tacos

This is a Mexican dish—carnitas means “little meats,” referring to the strips of pork that pull apart with a fork thanks to the long, slow cooking process. For this reason it is also called pulled pork. Carnitas are served with an array of accompaniments to choose from and wrapped up in corn tortillas. Start this recipe a day ahead.

1 head of garlic, cloves separated but left unpeeled

1 tablespoon sea salt

1 tablespoon dried oregano

2 teaspoons ground cinnamon

1 teaspoon ground cumin

freshly squeezed j uice of 2 limes

2 lb. 4 oz./1 kg piece of boneless pork shoulder

freshly squeezed j uice of 1 orange

2 tablespoons olive oil

2 bay leaves, bashed

freshly ground black pepper

RED ONION PICKLE

½ cup/125 ml cider vinegar

1 teaspoon sea salt

1 tablespoon granulated/caster sugar

2 small red onions, thinly sliced

TO SERVE

8 small corn tortillas

2 tomatoes, finely chopped

a handful of fresh cilantro/coriander leaves

arugula/rocket

chili/chilli sauce

lime wedges

mayonnaise

SERVES 4

A day ahead, heat a 4-quart/litre Dutch oven over a medium heat. Add the garlic cloves and cook for about 10 minutes, turning frequently, until the skins have blackened. Set aside to cool completely, then discard the skins.

Place the garlic in a mortar and pestle (or a food processor) with the salt and pound until well crushed. Add the oregano, spices, and the lime juice and work to a paste. Place the pork in a ceramic dish, add the paste, and rub well into the meat. Cover and refrigerate overnight.

The next day, return the pork to room temperature 1 hour before cooking. Preheat the oven to 300ºF/130ºC fan/150ºC/Gas 2.

Remove the pork, discarding the marinade, and wash the pork under cold water. Pat dry on paper towels. Place the pork in the Dutch oven and add the orange juice, half the olive oil, bay leaves, and pepper. Cover the pan, transfer to the preheated oven, and cook for 3–4 hours (check from 2 hours onwards) until the meat is falling apart. Remove from the oven, but leave undisturbed for 30 minutes.

Meanwhile, make the red onion pickle. Place the vinegar, salt, and sugar in a saucepan and heat gently until the sugar is dissolved. Place the onion slices in a bowl and immediately pour over the pickling vinegar. Leave to go cold.

Remove the rested pork from the pan and reserve 2–3 tablesoons of the juices. Wash and dry the pan. Heat the remaining oil in the pan until really hot. Add the pork and brown over a high heat for 2–3 minutes on each side until the coloring is even and crisp. Using 2 forks, shred the meat, adding the reserved cooking juices. Remove from the heat, cover, and keep warm.

Heat the tortillas in a preheated skillet/frying pan or griddle pan, keeping them warm in a dish towel until they are all heated through. To serve, arrange all the parts on a table—pulled pork, tortillas, red onion pickle, chopped tomatoes, cilantro/coriander leaves, arugula/rocket, chili/chilli sauce, lime wedges, and mayonnaise. Allow guests to serve themselves and create their own wraps.

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