In honor of Santa Barbara’s Old Spanish Days, we’re celebrating with 2014 Carr Pinot Noir, Turner Vineyard and carnitas tacos. The spicy hints from this Pinot Noir compliment this authentic taco recipe. ¡Viva la fiesta!
Crispy Carnitas Tacos
with Corn Salsa
- 3 lb. boneless pork roast
- 4 tbsp. vegetable oil, divided
- 16 oz. salsa verde
- 20 oz. mojo marinade
- 8 large cloves garlic, minced
- 1 lb. bag of frozen corn
- 1 poblano pepper
- 1/3 bunch of cilantro, chopped
- 2 green jalapeños, finely diced
- ½ red onion, finely diced
- one lime, juiced
- salt and pepper to taste
- tortillas, corn or flour
1. In a large, heavy bottomed pot, heat 2 tbsp. of oil over medium-high heat. Sear pork on all sides.
2. Add pork, salsa verde and mojo marinade to crock pot. Stir to combine. Cook for 8 hours on low. Once cooked, shred pork in a large bowl and reserve the liquid pork was cooked in.
3. In a large heavy bottomed pot, heat 2 tablespoons of oil over medium-high heat. Add garlic and cook for 30 seconds. Add pork and toss to coat in olive oil and garlic.
4. Add 1½ c. of reserved pork liquid to the pot. Cook, tossing often until liquid has cooked out. Repeat this step as many times as you wish for desired flavor. Once meat is flavored to your taste, spread pork out into an even layer. Cook over high heat, turning once or twice, until sizzling and crispy in spots.
5. Cook frozen corn as directed on the package. Roast the poblano in the oven until soft. Combine corn, poblano, cilantro, jalapeño, onion, lime juice, salt and pepper to make the salsa.
6. Serve immediately by layering the carnitas and corn salsa inside of the tortillas.
recipe adapted from The Novice Chef