It's clear if you've read my blog that we love tacos. We eat them every chance we get when we're out and about whether in Mexico, California, North Carolina, Toronto, Niagara or here at home in London, Ontario. And I love to make them at home too.
Tacos de Carnitas are time consuming to make, but not difficult at all. And while you're taking the time to roast pork shoulder in its own fat, it only makes sense to make enough to feed a crowd.
Even if, like me, you know people who "don't like tacos", these carnitas are so mildly spiced, tender, crispy and delicious, I can't imagine anyone not falling in love at first bite.
The recipe and technique comes from The Food Lab at Serious Eats. I didn't make their salsa verde, because I have my own, canned last summer. But I followed the rest of the directions pretty much exactly.
Here's what you need for these amazing tacos. This amount will feed 8-10 people but you can easily halve or double the recipe. I froze half of the roasted pork and then thawed and crisped it weeks later.
