Name: Sea Dog Brewing Cos Pork Carnitas Tacos Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 lbs pork shoulder; 1 cup orange juice; 1 cup lime juice; 6 whole garlic cloves; 1 whole onion; 2 tbs ground cumin; 1 tbs dried oregano; 1 tsp salt; 1 tsp black pepper; 2 whole bay leaves; 1 whole red onion; 1 cup apple cider vinegar; 1 cup water; 1 tbs sugar; 1 tsp salt; 2 cups green cabbage; 1 whole jicama; 1 whole carrot; 2 tbs lime juice; 1 tsp salt; 0.5 cups cilantro; 12 whole corn tortillas

Hornitos Cristalino Tequila, Savoya Orange Blossom Vermouth, Orange Bitters, Italicus, Basil Oil

ROMA EN JALISCO

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Pickled red onion, cabbage – jicama slaw

Cut the pork shoulder into large chunks and season with salt, black pepper, cumin, and oregano.

Prepare the Pork

Place the seasoned pork in a slow cooker, add orange juice, lime juice, garlic cloves, onion (cut into quarters), and bay leaves. Cover and cook on low for 8 hours or until the meat is tender and easily shredded.

Slow Cook the Pork

Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker to absorb more juices.

Shred the Pork

Thinly slice the red onion and place it in a glass jar.

Slice the Onion

In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.

Make the Pickling Liquid

Pour the pickling liquid over the sliced onions in the jar. Let it cool to room temperature and then refrigerate for at least 1 hour before serving.

Pickle the Onion

Shred the green cabbage, peel and julienne the jicama, and grate the carrot.

Prepare the Vegetables

In a large bowl, combine shredded cabbage, jicama, carrot, lime juice, salt, and chopped cilantro. Toss well to combine and let it sit for 15 minutes to soften.

Make the Slaw

Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.

Warm the Tortillas

Fill each tortilla with a generous amount of the shredded pork carnitas, top with cabbage-jicama slaw, and add pickled red onion.

Fill the Tacos

Serve the tacos warm, garnished with additional cilantro and lime wedges if desired.

Serve

pork shoulder

orange juice

lime juice

garlic cloves

onion

ground cumin

dried oregano

salt

black pepper

bay leaves

red onion

apple cider vinegar

water

sugar

green cabbage

jicama

carrot

cilantro

corn tortillas