Crispy Carnitas Tacos

This past weekend, I made some slow cooked pork as well as some salsa verde. I did this with the intention of using them today. Today happens to be Cinco de Mayo, but it is also Tuesday, so I am counting that as a Taco Tuesday as well.

I started by taking some of those slow cooked chunks of pork and placing them on a pan that’s covered with aluminum foil. It’s important to note that this pan has four sides. The meat is juicy and I did not want to have to deal with any more mess than was necessary. I put this under a broiler for about five minutes. I made sure that it was not too close to the broiler, since I did not want any of the grease to catch fire.

Next, I spooned some of the saved drippings over the top of the meat. Since this is adding even more grease, it’s really important to keep a close eye on things. This was back under the broiler for another 3 minutes.

Once the meat was done, it was time to start assembling the tacos. I used some flour street tacos, and heated them a little bit first. A small portion of meat, some cilantro and chopped onion. I could have stopped there, but I didn’t.

I sprinkled on a little cheese, drizzled some of the salsa verde over it and topped it off with a lime wedge. I wanted the visual appeal and familiar feel, which is why I placed this on aluminum foil.

The carnitas were really good. I wanted to have the nice crispy exterior with the tender and juicy interior, and I succeeded. The salsa verde complemented the pork nicely, and the squeeze of lime juice was the perfect topper. I can’t say that this is better than what I used to be able to get in some hole in the wall restaurants when I lived in Southern California, but it was still really good.

This was a great way to shift into the middle of the week. With food that tasted this good, it was easy to stay positive!