As it stands pork carnitas are the holy grail of Mexican tacos. While there have been countless renditions of the taco throughout time none have held more merit than the Almighty carnitas taco. Therefore we felt it was only right that we finally pay homage to this wonderful concoction of savory, crunchy and juicy pork. While the details may make it seem a little more daunting than it really is, pulling off a great carnitas taco is well within reach of any level home chef.
Cracked Black Pepper
1. Light enough charcoal to accommodate a lengthy direct cook.
2. As the Big Green Egg is coming up to temperature prepare the ingredients starting with the pork shoulder.
3. Cut the pork shoulder into two to three inch chucks then place them into a bowl and in the refrigerator while you prepare the other ingredients.
4. Cut two oranges and two limes in half and set aside.
5. Peel and crush one bulb of garlic and set aside.
6. Dice up two or three Serrano peppers and set aside.
7. In a bowl combine equal parts ground coriander, ground cumin and dried oregano.
8. In the same bowl add four tablespoons of Sea Salt along with four tablespoons of cracked black pepper.
9. Once the Big Green Egg is lit and hot place a cast iron dutch oven on the grill grate then add three pounds of lard.
10. While the lard is heating up place the pork shoulder chunks in a large mixing bowl.
11. Squeeze the juice from the oranges and limes into a bowl with the pork shoulder.
12. Next add the dry rub mix along with the chopped garlic and Serranos to the mixing bowl with the pork.
13. Work the ingredients together using your hands until all of the pork is evenly coated.
14. Place the remaining orange and lime pieces into the bowl with the pork then carefully add everything to the hot lard.
15. Make sure that the pork is completely covered by the lard, if not add more until everything is covered.
16. Allow the pork to slow fry for about one hour at 350 degrees F.
17. Once the pork is fork tender remove it from the lard and place the pieces into a large metal mixing bowl.
18. Allow the pork to cool down for five minutes then shred using two forks or meat claws.
19. Warm flour tortillas on the grill grates for 20 seconds on each side.
20. Grate Oaxaca Cheese, dice the white onion and chop the fresh cilantro.
21. Add the pork carnitas to the flour tortillas then top with diced white onion, Oaxaca Cheese, sour cream and cilantro.