Pork Carnitas Tacos – A Detailed recipe cooking. 
Photo of the dish: Эндрю ПерселлTime: 3 hours. 10 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 sprigs of thyme
- 1.3 kg boneless pork neck with a shoulder blade (with fat), chopped into pieces of 5 cm.
- 5 cloves of garlic
- 2 bay leaves
- 1/2 tbsp. vegetable oil
- 2 lime juice
- Juice 1 Orange
- Corn tortillas, warm with a variety of toppings (cheese, green onions, chips, salsa) for serving
Recipes with similar ingredients: pork, garlic, lime juice, Orange juice, tortilla, garnish bouquet, bay leaf, thyme
Recipe preparation:
- Tie the branches of thyme into a bundle with kitchen thread; put pork, garlic, bay leaf and a bunch of thyme in a large cauldron. Add vegetable oil, lime juice, orange juice, 1 tbsp. water and 2 tsp salt and bring to a boil. Reduce the fire to minimum; cover and simmer, stirring occasionally, 1 hour.
- Remove the lid and continue cooking, stirring one or two times until the pork is soft, about 1 hour 15 minutes. Increase warm to medium; simmer, stirring occasionally until liquid practically does not evaporate, about 35 minutes more. Take away a bunch of thyme and bay leaf, then increase the heat to large to pork started to fry. Cook by stirring and scraping the meat from the bottom pieces of cauldron until pork becomes golden brown and roasted for another 10 minutes. Serve in flat cakes with assorted toppings.
Pickled Red Onions
In a small saucepan, mix 1 thinly chopped red onion, 1 tbsp. apple cider vinegar, 1/2 tbsp. water, 2 tbsp. l sugar, 2 bay leaves, 1 tsp. seeds of coriander, mustard and cumin, 1/2 tsp. dried oregano and 1/4 tsp coarse salt. Cook for 2 minutes; cool.
