Crispy Pork Confit Tacos

Difficulty:
1/5

Ease of preparation rating: Complex.

Yield:  6 servings.

Guacamole with Tomatillos

Ingredients:

1 cup (240 ml) canned tomatillos, finely chopped

2 large ripe avocados, peeled and chopped

3 tablespoons (45 ml) fresh cilantro, chopped

1 lime, juice

Salt and pepper

Method:

In a large bowl, stir together tomatillos, avocado, cilantro, and lime juice, season with salt and pepper.

Cover tightly and refrigerate until needed.

Salsa

Ingredients:

3 large tomatoes, finely chopped

1 white onion, finely chopped

2 jalapeño peppers, seeded and finely chopped

3 tablespoons (45 ml) fresh cilantro, chopped

2 limes, juice

2 tablespoons (30 ml) olive oil

Salt

 

Method:

In a large bowl, stir together tomatoes, onions, jalapeños, cilantro, lime juice, and olive oil.

Season with salt, and refrigerate until needed.

 

Crispy Pork Confit Tacos

Ingredients:

2 cups (470 ml) lard, melted

1 white onion, sliced

4 cloves garlic, smashed

2 bay leaves

2 cinnamon sticks

1 orange, sliced

1 cup (240 ml) cola (soft drink)

2 pounds (907 g) boneless pork shoulder, trimmed

12 6-inch (15 cm) corn tortillas

2 limes, cut into wedges

Cilantro leaves, for garnish

Salt

 

Method:

Preheat oven to 425 F (220 C).

In a large saucepan over medium heat, stir together lard, onions, garlic, bay leaves, cinnamon sticks, orange slices, and cola.

Add pork shoulder to the pan, cover, and cook in the oven for three and a half hours, or until pork is fork tender.

Remove lid from the pan and cook for an additional fifteen minutes.

Remove pork from lard, let rest thirty minutes.

Strain the lard, reserve the lard and solids separately.

After resting, roughly chop the pork, set aside.

Transfer one quarter cup (60ml) of the reserved lard to a large ovenproof skillet and heat over medium heat.

Add the cooking solids and the chopped pork and cook over medium heat, stirring continuously, for seven to eight minutes or until pork starts to crisp.

Season pork with salt and transfer the skillet to the oven.

Cook for seven to eight minutes, until pork is crispy.

Warm the tortillas, spoon the crispy pork onto the tortillas and top with Salsa (see recipe) and Guacamole with Tomatillos (see recipe).

Garnish with cilantro and lime wedges.