Taco de Carnitas

Originally posted 3/15/14 and somehow did not get posted before.

TACOS de CARNITAS

Preparation time: 15 minutes

Cooking time: 2 hours, 15 minutes

Yield: 12 servings

Packaged tortillas are fine, but even better are freshly made corn tortillas found in some supermarkets or Latino markets.

4 1/2 pounds pork butt

6 cups water

1 1/2 onions, diced

7 strips orange zest

6 cloves garlic, minced

2 bay leaves

1 1/2 teaspoons crushed red pepper flakes

1 1/2 cinnamon sticks

1 1/2 teaspoons oregano leaves, crushed

1 1/2 teaspoons kosher salt plus more to taste

1/4 teaspoon ground cloves

24 small corn tortillas, warmed

Finely chopped green onions, chopped cilantro, salsa or hot sauce

1. Chop thick fat from the outside of the pork butt. Cut meat into 1-inch cubes. Discard any cubes that are pure fat. Combine pork with the 6 cups water, onions, orange zest, garlic, bay leaves, red pepper flakes, cinnamon, oregano, 1 1/2 teaspoons of the salt and cloves in a large pot. Heat to a boil; reduce heat to a simmer. Skim any scum that forms on the surface. Simmer until meat is very soft and falling apart, adding more water if necessary to keep the meat submerged, about 1 1/2 hours.

2. Season with salt. Heat to a gentle boil; cook until the water has evaporated, about 30 minutes. Cook a little longer to fry the meat slightly, watching carefully to prevent burning. Remove bay leaves and cinnamon sticks. Place meat in a fine strainer; push gently with a wooden spoon to remove any excess fat. Discard the fat; pull meat apart with forks, if necessary. Fold a few tablespoons of carnitas inside each tortilla; top each with cilantro, onion and salsa.

add sliced radish