Gf Breakfast Carnitas Tacos Recipe

Season and braise

Preheat oven to 300°F (150°C). Pat pork cubes dry and toss with 1.5 tsp kosher salt, 1/2 tsp black pepper, oregano, and cumin. In a heavy ovenproof pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat. Brown pork in batches, 3–4 minutes per side, until nicely caramelized. Remove browned pork to a plate.

Reduce heat to medium, add minced garlic and cook 30 seconds until fragrant. Pour in orange juice, 2 tbsp lime juice and 3/4 cup water, scraping up browned bits. Return pork to the pot, bring to a simmer, cover with lid, and transfer to the oven. Braise 1.5 to 2 hours until pork is very tender and shreds easily.

Remove pork from oven, transfer meat to a rimmed pan and shred with two forks. Skim or spoon off excess fat from the braising liquid; reserve some liquid. Optional: for crisp edges, spread shredded pork on a sheet pan, drizzle 1–2 tbsp reserved braising liquid and roast at 425°F (220°C) for 12–15 minutes, turning once, until edges are crisp.

While pork cooks, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt in a small saucepan and bring just to a simmer to dissolve sugar. Place 1 cup thinly sliced red onion in a jar or bowl and pour hot pickling liquid over the onions. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1 hour) before serving.

In a bowl combine 2 cups shredded green cabbage and 1/4 cup chopped cilantro. Whisk together 1 tbsp olive oil, 1 tbsp lime juice, 1/2 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper; toss with cabbage just before serving to keep it crisp.

Loosen tamarind paste by stirring it with 2 tbsp hot water until smooth. In a blender or food processor add loosened tamarind, 1 habanero (stemmed and seeded for less heat), 1 roma tomato, 1/4 white onion, 1 garlic clove, 1 tsp agave (or honey), 1 tbsp lime juice and 1/2 tsp salt. Pulse until mostly smooth, adding up to 1 tbsp water to reach desired consistency. Taste and adjust sweetness or salt; chill briefly if time allows.

If you prefer a milder salsa, roast the tomato, onion and habanero under broiler or in a dry skillet until charred before blending; cool and then blend as above.

Whisk 4 eggs with 2 tbsp milk or cream, 1/2 tsp salt and 1/4 tsp black pepper until homogeneous and slightly frothy. Heat a nonstick skillet over medium-low and melt 1 tbsp butter until foaming. Pour eggs in and let sit 10–15 seconds, then stir gently with a silicone spatula, forming soft curds. Remove from heat while still slightly underdone (carryover cooking will finish them). Keep warm.

Warm 8 corn tortillas on a dry skillet over medium-high heat 20–30 seconds per side or wrap in a damp towel and microwave 30 seconds. Place a spoonful of shredded carnitas on each tortilla, top with a portion of scrambled eggs, a small handful of cabbage slaw, and 1–2 teaspoons pickled red onion.

Spoon tamarind-habanero salsa over each taco to taste, garnish with fresh cilantro leaves, a sprinkle of crumbled cotija (if using) and serve with lime wedges on the side.